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.
| Servings | Prep Time |
| 2People | 20Minutes |
| Cook Time |
| 20Minutes |
|
|
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…
