Malaysian Style Mango Chicken

Mon, 28 November 2022

 INGREDIENTS:

 

For the Crispy Chicken:

2 Chicken Breasts, cut into small Cube

2 Eggs, beaten

1 Cup Plain or Strong Flour

1 Cup Cornflour

Salt

1tbsp sesame seed

1tbsp paprika

 

For the Veg and Mango Sauce:

Oil for stir frying

1 clove on thin sliced garlic

1⁄2 Red Pepper

2 mango chopped into small cube 

1 cup mango juice/ purée (if available )

1⁄2 Green Pepper

1 Carrot, thinly sliced

1 Onion, diced chunky

100ml Water or Chicken Stock

1 cup of soy sauce

1 cup of Sweet Chilli Sauce

 

 METHOD:

 

• Heat up a deep pan with oil / chip-pan

• Put the chicken cube in a bowl and add in the two beaten eggs to coat the

chicken.

• In another bowl, mix the flour and cornflour. Transfer the chicken from the egg

bowl to the bowl with the flour mixture and coat the strips well.

• Add the coated chicken into the hot oil, making sure not to crowd your pan.

• In another pan, heat some oil and begin to fry the onion chunks and garlic.

• After a few minutes, add in your carrots and then peppers. Stir fry for a few more

minutes.

• Pour in the water / chicken stock, mango, soy sauce and Sweet Chilli Sauce 

allow this to come to the boil.

• By this point, your chicken should be crisp and you can now add it into the pan

with the vegetables and sauce.

Serve:

Can be served with rice or chips.