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.
My thoughts:
Mango chicken is one of our favorite dishes at Penang (they have a few locations in NYC, Boston and Philadelphia) and we always look forward to having it when ever we go there. So it is some what surprising that it took until today for me to think about making it at home. I wasn’t sure exactly what went into the sauce (and the description on the menu is vague-“shredded mango cooked w. spicy sweet & sour sauce served in mango shell”) but I think I did an excellent job of recreating it at home. It tastes as good as what get had at Penang, if not better and it was remarkably quick and easy to make. The idea is to have the perfect balance of sweet-sour, so I recommend tasting the sauce as you go to adjust the flavoring-a lot depends on the quality and sweetness of the mango.
With that list of ingredients, it looks quite flavorful. You already have my mouth watering, and it’s not even 9 am!
this looks amazing! i opened your page and immediately became famished!!!
i love penang! it is always a fun idea to try and recreate your restaurant favorites at home- im glad it worked out so well!
I’ve just been eating my mangos plain as a snack, but this looks so good.
I 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.
PS 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!!
I love love looove mango, I’ve copied down this recipe, I’ll definitely have to give it a try!
oh shucks… i have to admit that i don’t know what chinese cooking wine is?!
Caroline: 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.
This looks delicious. As soon as I saw the picture, I felt hungry!
I love Mango Chicken, It is amazingly good stuff!
I made this for the second time last night, and even my 3-year-old daughter loved it! Thanks for the great recipe.
thanks for this amazing recipe! i made a little too little sauce but that's just a lesson for next time 🙂 absolutely delicious!