Sweet and Sour Chilli Mango Chicken | National Dish Recipe from South East Asia…maybe

Wayne @NationalDish — Fri, 08 Dec 2017 14:05:11 +0000

The colour alone of Sweet and Sour Chicken with Mango is enough. All pictures copyright of nationaldish.co.uk

– we’re not 100% sure where this dish might originate.

I accidentally made it up, but that’s not to say it doesn’t exist. So in actual fact this could be a South East Asian ‘influenced’ English dish – Changlo food! You saw it here first.

Anyway, I fancied sweet and sour chicken, but wanted to add lots of chilli and forgot to buy pineapple, so used some mango I had – hence…

It’s really good – I also knocked up a cheats Mushroom Chow Mein on the side.

Sweet and Sour Chilli Mango Chicken | National Dish Recipe from South East Asia

This recipe goes to show, that if you have some items in your fridge or pantry that don't quite fit the original recipe, you can make do and come up with something ace.

CourseMain Dish
CuisineBritish, Chango, Chinese, Thai

Servings2 People

Prep Time20 Minutes

Cook Time20 Minutes

Ingredients

Main bits

2small skinless chickenbreasts, diced into large, as square as possible, bite sized chunks (big ones ok?)
1/2 red peppercut the same size as the onion
1large white onioncut in to 1 inch square pieces, look at the pic

Sauce

1400g tin mangodrain and keep the juice and dice the mango
3tsp caster sugar
1tsp corn flour
1 or 2sliced fresh red chilli
1bunch fresh corianderfinely chop the stalks and separate from the leaves
3cloves garlicfinely sliced, chopped or crushed
3tbsp sesame seedsgently roast them in a non-stick pan
3tbsp rice wine vinegar
2tbsp ketchup
1pinch sea salt flakesMaldon please
1tsp paprika powder

Marinade

1tbls soy sauceuse the light stuff if you can
1/2tsp garlic powder
1/2tsp Chinese five spiceno more than this

Mushroom Chow Mein

1handful mushroomsthickly sliced
1packet instant noodlesenough for two people
2cloves garlicchopped

Instructions

First thing is to marinate the chicken. To do that, in a bowl add the diced chicken, soy, garlic powder and Chinese five spice - leave that whilst you do the rest - not long really.
Chop everything up and get it ready - you want decent chunks. If you're doing a side, I did a cheats Mushroom Chow Mein, chop that stuff up too.
In a hot wok, add a tiny dash of oil and seal the chicken on each side, don't cook it all the way through. When done, drain off any of the sauce you haven't cooked off and put the chicken aside and wipe clean the wok.
Whilst you were doing that, in a separate non-stick pan, roast off the sesame seeds. Don't burn them, just add a little golden colour and then remove from the pan and set aside in a cold bowl.
Back on the heat, add a little oil and add the onion, garlic, chopped coriander stalks, two thirds of the chilli and the salt. Gently fry until the onion starts to clarify (not completely though) - try to avoid any charring, you almost want things looking raw.
Next add the chicken back in along with the red pepper, paprika, rice wine vinegar, ketchup, sugar and half the sesame seeds - heat and stir for a minute. Then pour in all of the mango juice (oh yeah) - bring to the boil and sprinkle the corn flour avoiding lumpage - stir. If you feel that a little more sauce is required, carefully add some water - it will reduce and thicken moving forward.
After 10-15 minutes, you should be pretty much done, throw in the diced mango and gently stir in to the sauce, it's ready when the mango is hot.
You can do the chow mein real quick. Fry off the mushrooms with the garlic and a good glug of dark soy sauce. After a few minutes add the noodles and toss and mix everything until it's a lovely soy sauce colour and hot.
Serve it up in to something that you can keep it warm in.
The chicken will now be ready. Serve it in a bowl and sprinkle with the remaining raw chilli, sesame seeds and coriander leaves.
Thank you South East Asia stroke England...maybe...

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Sweet and Sour Chilli Mango Chicken | National Dish Recipe from South East Asia…maybe