Crispy Mango Coconut Chicken
by Katie Chin, Tastemaker in Residence
This recipe for Crispy Mango Coconut Chicken is hands down one of my favorites from my cookbook “Everyday Thai Cooking.” Everyone that’s tried this beauty raves about the crispy texture of the tender chicken drizzled with a sweet, tart and creamy sauce made with coconut milk and mango puree. I used my late mother Leeann’s batter recipe for the chicken which is delicate and crispy and surprisingly easy to make. I was inspired by a trip to Thailand my hubby and I took for our honeymoon when I made the sauce. Its perfect blend of coconut milk and mango transports me back to lazy tropical afternoons in our hammock against the gorgeous Phuket sunset. My seven year-old twins Dylan and Becca love this recipe so much especially when I tell them the story of our honeymoon! I get my coconut milk from the gourmet section of Cost Plus World Market. - See more at: thesweetandsourchronicles.com
1 lb skinless, boneless chicken breast
1 large egg
2 tsp + 2 Tbsp all-purpose cornstarch, divided
1¼ tsp salt, divided
¼ tsp white pepper
1 tsp peeled and minced fresh ginger
¼ cup all-purpose ﬂour
¼ cup water
2 Tbsp oil
¼ tsp baking soda
Oil for frying
Mango Coconut Sauce
1 Tbsp high-heat cooking oil
1 garlic clove, minced
¾ cup (185 ml) Basic Chicken Stock or store-bought
¾ cup (185 ml) coconut milk
¼ cup (65 ml) puréed mango
2 Tbsp freshly squeezed lime juice
¼ cup (50 g) sugar
2 Tbsp rice or white vinegar
- Cut the chicken in half lengthwise and pound to ﬂatten the thick part so the chicken is of consistent thickness. Place the chicken in a shallow dish. In a small bowl, mix together the egg, 2 teaspoons all-purpose cornstarch, 1 teaspoon salt, the pepper and the ginger. Pour the egg mixture over the chicken, turning the chicken to coat all sides. Cover and refrigerate 30 minutes. Remove the chicken from the marinade. Reserve the marinade.
- Mango Coconut Sauce: In a small saucepan, heat the oil over medium-high heat. Add the garlic and stir-fry until fragrant, about 30 seconds. Add the chicken stock, coconut milk, puréed mango, lime juice, sugar, and vinegar; bring to a boil. Stir in the all-purpose cornstarch mixture. Cook and stir until thickened, about 10 seconds. Remove from heat.
- In a shallow dish, mix the reserved marinade, ﬂour, water, the remaining 2 tablespoons cornstarch, oil, baking soda, and the remaining ¼ teaspoon salt.
- In a wok or deep skillet, heat 2–3 inches (5–7.5 cm) of the oil to 350°F. One at a time, dip the chicken pieces into the batter to coat all sides. Fry the chicken pieces for about 3 minutes, or until light brown, turning 2–3 times. Increase the oil temperature to 375°F (175°C). Fry the chicken pieces again until golden brown, turning once, about 2 minutes, and drain on a paper towel-lined sheet pan. Using a very sharp knife, cut each piece of chicken crosswise into ¾ inch (2 cm) pieces. Transfer the chicken pieces to a serving platter. Reheat the sauce over medium high heat and pour over the chicken. Serve immediately.