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

– 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.

Print this bad boy out

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.

Course

Main Dish

Cuisine

British, Chango, Chinese, Thai

Prep Time

20 Minutes

Cook Time

20 Minutes

Servings

People

Ingredients

Main bits

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

Sauce

• 1 400g tin mango drain and keep the juice and dice the mango
• 3 tsp caster sugar
• 1 tsp corn flour
• 1 or 2 sliced fresh red chilli
• 1 bunch fresh coriander finely chop the stalks and separate from the leaves
• 3 cloves garlic finely sliced, chopped or crushed
• 3 tbsp sesame seeds gently roast them in a non-stick pan
• 3 tbsp rice wine vinegar
• 2 tbsp ketchup
• 1 pinch sea salt flakes Maldon please
• 1 tsp paprika powder

Marinade

• 1 tbls soy sauce use the light stuff if you can
• 1/2 tsp garlic powder
• 1/2 tsp Chinese five spice no more than this

Mushroom Chow Mein

• 1 handful mushrooms thickly sliced
• 1 packet instant noodles enough for two people
• 2 cloves garlic chopped

Course Main Dish Cuisine British, Chango, Chinese, Thai Prep Time 20 Minutes Cook Time 20 Minutes Servings People Ingredients Main bits 2 small skinless chicken breasts, diced into large, as square as possible, bite sized chunks (big ones ok?) 1/2 red pepper cut the same size as the onion 1 large white onion cut in to 1 inch square pieces, look at the pic Sauce 1 400g tin mango drain and keep the juice and dice the mango 3 tsp caster sugar 1 tsp corn flour 1 or 2 sliced fresh red chilli 1 bunch fresh coriander finely chop the stalks and separate from the leaves 3 cloves garlic finely sliced, chopped or crushed 3 tbsp sesame seeds gently roast them in a non-stick pan 3 tbsp rice wine vinegar 2 tbsp ketchup 1 pinch sea salt flakes Maldon please 1 tsp paprika powder Marinade 1 tbls soy sauce use the light stuff if you can 1/2 tsp garlic powder 1/2 tsp Chinese five spice no more than this Mushroom Chow Mein 1 handful mushrooms thickly sliced 1 packet instant noodles enough for two people 2 cloves garlic chopped

Instructions

1. 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.

   
2. 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.

   
3. 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.
4. 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.

   
5. 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.
6. 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.

   
7. 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.

   
8. 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.

   
9. Serve it up in to something that you can keep it warm in.

   
10. The chicken will now be ready. Serve it in a bowl and sprinkle with the remaining raw chilli, sesame seeds and coriander leaves.

    
11. Thank you South East Asia stroke England...maybe...