Mango is not only delicious to eat as a fruit but its sweetness and refreshing taste make it perfect for enhancing chicken dishes. Today, I prepared a mango chicken combining the best Chinese and Thai flavors into one delightful dish.

Imagine crispy, golden-brown, tender chicken tossed in a luscious, creamy sauce made from pureed, ripe mangoes! To top it off, more fresh mango chunks are added to contrast the ultra-crispy chicken pieces.

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Key ingredients and why they are used

• Chicken. This recipe uses boneless, skinless chicken thighs. I prefer thighs over boneless chicken breasts because they are more tender and less likely to dry out, even if slightly overcooked.
• Coating for the chicken. Instead of using a whole egg, the chicken is first coated with egg whites. Egg whites contain less fat and more protein, producing a crispier crust. Then, the chicken is coated with cornstarch. I prefer cornstarch without adding regular flour. Cornstarch is higher in amylose and gluten-free, making it ideal for creating a crispy coating. Adding baking powder helps make the crust lighter and airier.
• The marinade. This marinade provides the foundational flavor for the chicken. Light soy sauce, sesame oil, and salt are all required.
• Mangoes.  Always use fresh, sweet, and ripe mangoes if available. If not, you can choose canned mangoes instead.
• The sauce ingredients. The sauce is where the magic happens! Blended ripe mango gives it a sweet, fruity base, while coconut cream adds richness and hints of Thai influence. Fish sauce brings that savory umami, balanced by sweetness from the mango and sugar. Fresh ginger, garlic, and chili add warmth, depth, and a touch of heat to tie it all together.
• The vegetables. Bell peppers and onions are added to provide a crunchy texture that contrasts with the chicken.

How to prepare the Mango Chicken

a. Fry the chicken

1. Cut the skinless, boneless chicken into smaller pieces. In a small bowl, combine the chicken pieces with light soy sauce, sesame oil, white pepper, and salt. Marinate the chicken for 20 minutes.

2. Coat the chicken with half an egg white. Then, dredge it in cornstarch and 1/4 tsp baking powder. Shake off the excess starch and set aside.

3. Heat the vegetable oil to 160 degrees Celsius. Deep-fry the chicken on both sides until it is slightly golden brown. Allow the chicken to rest for 5 minutes to let the moisture inside migrate to the surface. Then, return the chicken to the hot oil and fry it a second time to crisp it up.

b. Make the mango sauce

1. Cut the ripe mango into half-inch cubes. Divide it into two portions. Blend one portion in a food processor into a smooth puree and set aside. Keep the other portion to serve with the chicken.

2. Heat vegetable oil over low heat in a pan to sauté the minced ginger and garlic until fragrant. Add the dried red chilies and continue stir-frying for 30 seconds. Add the onion cubes and stir-fry until translucent.

3. Next, pour in the mango puree and the coconut cream. Also, add the bell peppers. Season with fish sauce, palm sugar, and chicken broth. Taste and adjust the seasoning if necessary.

c. To finish

1. Return the fried chicken to the wok to mix with the mango sauce. 

2. Transfer to a serving plate, serve with the mango cubes, and garnish with kaffir lime leaves.

Tips and variations for the best Mango Chicken

• Add a teaspoon of Thai red curry paste to the mango sauce for extra Thai flavors.
• If you prefer a more sauce, add more water and mix one tablespoon of cornstarch with two tablespoons of water to thicken the sauce.
• You can adjust the spiciness by adding more or fewer chilies or a dash of cayenne pepper, red pepper flakes, or chili powder.
• Store leftovers in an airtight container in the refrigerator for up to three days.
• This easy mango chicken dish pairs well with steamed rice or noodles, making it an excellent option for easy meals.

What is best to serve with the mango chicken?

Since the mango chicken is mildly spicy and lacks vegetables, I recommend preparing Thai-style mixed vegetables as a side. Also, if you enjoy soup, I suggest making a simple vegetable soup to serve alongside steamed rice.