Thai mango chicken
(4 persons, 30 minute preparation time)
OrientalPanda shop items
1 can of mango slices (slice into bite size pieces)
1 TBSP rice vinegar Shao Hsing [sauce]
1.5 TBSP kikkoman soy sauce [sauce]
2 TBSP fish sauce [sauce]
1 TBSP palm sugar [sauce]
0.25 TSP turmeric powder [sauce]
1 cup of rice flower
4 TBSP of coconut milk
2 cups of jasmine rice
1 red chili (de-seeded and diced) [sauce]
0.5 lime (juice) [sauce]
1 thumbsized piece of galangal or ginger (sliced) [sauce]
3 cloves of garlic [sauce]
zest of 1 lime (or 2 kaffir leaves) [sauce]
0.5 tsp salt
1 cup of fresh koriander
500 gram of chicken filet (cut into 5 cm long pieces)
2 red paprika (sliced into 1-2 cm square pieces)
frying oil (make sure you have at least 2cm of oil in your frying pan)
Add all [sauce] items together and blend until smooth. Taste according to your liking and add more if necessary (e.g. more salty use fish sauce, sweeter use more sugar, more sour use more lime juice). Poor sauce into a pan together with the paprika pieces and cook for 15 minutes on a low fire.
Then add the mango pieces and cook for another 5 minutes on low heath.
Put the chicken pieces into the rice flour, add salt and mix well. Fry in oil for 3-4 minutes and put aside on a paper towel. Once the sauce is ready, poor over or next to the chicken and serve with boiled jasmine rice.
Put the fresh koriander on top of your thai mango chicken and serve.
TBSP = tablespoon
TSP = teaspoon