Image 1: Mango Chicken Served With Rice
Nothing like a flavor of the tropics to brighten up a gloomy day and mango chicken certainly fits the bill here. Delicate yet ever so tropical is this recipe for bread crumbed chicken and mango dipping sauce.
Image 2: Mangos For Sale By Street Vendor
Mango Chicken Ingredients:
- 1 Large Ripe Mango
- 4 Boneless Chicken Breasts (whether they are skinless or not is up to you)
- 2 Large Eggs
- 4 Cloves of Garlic (1 for chicken and 3 for use in the mango sauce)
- 1½ Cups of Fine Dry Bread Crumbs
- ½ Cup of Honey
- ½ Cup of Vegetable Oil
- 3 Tablespoons of Soy Sauce (I usually use the Kikkoman)
- 2 Tablespoons of Lemon Juice (for the mango sauce)
- 1 Tablespoon of Lemon Juice (to pour over chicken)
- ¾ Teaspoon of Freshly Ground Sea Salt
- ¼ Teaspoon of Freshly Ground Black Pepper
- ¼ Teaspoon of Onion Flakes
Image 3: Mangos – Hedgehog Method
Mango Chicken Method:
- Prepare Chicken Marinade – Into a small mixing bowl add 1 clove of minced garlic (using a garlic press to mince the garlic is probably easiest). Now add 1 tablespoon of lemon juice, the freshly ground sea salt, the freshly ground black pepper and the onion flakes to the minced garlic. Then add a splash or two each of vegetable oil and soy sauce. Mix well to thoroughly combine these ingredients. The finished mixture should be of uniform texture and consistency.
- Marinate Chicken – Place chicken pieces in a mixing bowl. Now pour the garlic marinade mixture over the chicken breasts and then toss the chicken to ensure that each chicken piece is well coated. Transfer the chicken mixture to the refrigerator to sit for 30 minutes.
- Preheat Fry Pan – Take a large non-stick fry pan and add in the ½ cup of vegetable oil. Use a medium-high heat to bring the cooking oil up to the required temperature for cooking the bread crumbed chicken pieces. Overcrowding your fry pan will result in an inferior end result. Should your fry pan be unable to accommodate all of the chicken breasts laying flat without overcrowding then you are best advised to cook in batches.
- Crumbing Chicken – Lightly beat the eggs and then place them into a shallow bowl. Empty the bread crumbs into another shallow bowl and spread them out. Take the chicken breasts out of the refrigerator and one at a time dip them in the egg mix then place them into the bread crumbs and turn a few times to ensure that the chicken breast fillets are evenly coated in bread crumbs. Place each crumbed chicken breast piece onto some wax paper as you go.
- Cooking – Once you have enough chicken for your first batch transfer the crumbed chicken to the preheated fry pan. Cook/fry the chicken until it turns a golden brown color and there is no pink colored meat left on the inside. This usually means frying for about 5 minutes per side.
- Draining – Once the chicken is cooked use a slotted spoon to take it out of the fry pan and place onto paper towels to drain.
- Mango Sauce – Peel and pit the mango and then use a garlic press to mince the remaining 3 cloves of garlic. Now add the mango, honey, 2 tablespoons lemon juice, soy sauce and minced garlic into your food processor and process until blended, but not runny. Pour the processed sauce into a fry pan and use a high heat setting to bring the sauce to a boil. Once boiling immediately reduce temperature to low and let the sauce simmer for another minute or two.
Image 4: Mango Chicken Self-Serve
Serving Mango Chicken:
- Transfer sauce into serving bowls for dunking.
- Cut chicken into strips and place on serving platter. Transfer sauce from fry pan to small dipping bowls. Now dip chicken pieces into mango chicken sauce and enjoy.
- You may serve each diner individually or they can serve themselves.
- This mango chicken recipe works really well as a self-serve appetizer at parties or any time you desire finger food.
Yield – These portions will yield enough chicken strips and mango sauce for between 6 and 8 servings.
Time – All up this dish will take around 45 minutes to prepare.
For another wonderful mango sauce check this one out Mango Sauce