Ingredients:
for the sauce:
1 1/2-2 cups fresh, cubed mango
2 birdseye chile peppers (or other small, hot pepper) seeds removed
2 tablespoons light soy sauce
1 tablespoon fish sauce
1 tablespoon dark soy sauce
1/2 tablespoon rice vinegar
1 teaspoon Chinese cooking wine
1/2 inch chunk palm sugar
2 inch piece fresh ginger, chopped
3 cloves garlic
juice of 1/2 lime
for the chicken:
3 boneless, skinless chicken breasts, about 1/4 thick* and thinly sliced
flour
cornstarch
salt
pepper
oil for frying
for serving
hot white rice
Directions:
In a food processor or blender, pulse together all of the sauce ingredients, leaving some chunks of mango remaining. Set aside. Sprinkle an even amount of flour and cornstarch on a plate, season with some salt and pepper, then dredge the chicken breast strips in the flour. Heat about 2 tablespoons oil in a large skillet and cook the chicken until cooked through, about 5-10 minutes, stirring occasionally to make sure the chicken cooks evenly on all sides. In a large saucepan, heat the mango sauce. Add the chicken and cook until just bubbling. Serve with white rice.
for the sauce:
1 1/2-2 cups fresh, cubed mango
2 birdseye chile peppers (or other small, hot pepper) seeds removed
2 tablespoons light soy sauce
1 tablespoon fish sauce
1 tablespoon dark soy sauce
1/2 tablespoon rice vinegar
1 teaspoon Chinese cooking wine
1/2 inch chunk palm sugar
2 inch piece fresh ginger, chopped
3 cloves garlic
juice of 1/2 lime
for the chicken:
3 boneless, skinless chicken breasts, about 1/4 thick* and thinly sliced
flour
cornstarch
salt
pepper
oil for frying
for serving
hot white rice
Directions:
In a food processor or blender, pulse together all of the sauce ingredients, leaving some chunks of mango remaining. Set aside. Sprinkle an even amount of flour and cornstarch on a plate, season with some salt and pepper, then dredge the chicken breast strips in the flour. Heat about 2 tablespoons oil in a large skillet and cook the chicken until cooked through, about 5-10 minutes, stirring occasionally to make sure the chicken cooks evenly on all sides. In a large saucepan, heat the mango sauce. Add the chicken and cook until just bubbling. Serve with white rice.
With that list of ingredients, it looks quite flavorful. You already have my mouth watering, and it's not even 9 am!
ReplyDeletethis looks amazing! i opened your page and immediately became famished!!!
ReplyDeletei love penang! it is always a fun idea to try and recreate your restaurant favorites at home- im glad it worked out so well!
ReplyDeleteI've just been eating my mangos plain as a snack, but this looks so good.
ReplyDeleteI make a very similar dish and serve it mixed with noodles rather than rice, and with the addition of fresh scallions. It's a favorite all during mango season.
ReplyDeletePS Still looking for a chance to make your green onion bread - my breadmaking husband is too quick for me. Every time I turn around there's another new loaf!
This sounds great!!
ReplyDeleteI love love looove mango, I've copied down this recipe, I'll definitely have to give it a try!
ReplyDeleteoh shucks... i have to admit that i don't know what chinese cooking wine is?!
ReplyDeleteCaroline: Chinese cooking wine is normally on the same shelf as soy sauce and Asian sauces (even in our non-alcohol selling stores) and is labeled as such. Basically it is rice wine, and you can buy better quality than what you find in the supermarket but for such a tiny bit, it doesn't make much difference. It is very similar to pale dry sherry, which is a good subsitute.
ReplyDeleteThis looks delicious. As soon as I saw the picture, I felt hungry!
ReplyDeleteI love Mango Chicken, It is amazingly good stuff!
ReplyDeleteI made this for the second time last night, and even my 3-year-old daughter loved it! Thanks for the great recipe.
ReplyDeletethanks for this amazing recipe! i made a little too little sauce but that's just a lesson for next time :) absolutely delicious!
ReplyDelete