Thai Mango Chicken

This Thai recipe for Mango Chicken tastes like a deep-fried dish, but is much easier to make plus low in calories and fat – you are sure to love it! Slices of flour-dusted chicken are pan-fried, then simmered in a tangy mango sauce. Tip: try to find fresh ripe mangos for this recipe, the taste is well worth the effort. Make this dish for your friends or family – they won’t be able to thank you enough!


  • 2-3 chicken breasts cut into 2 inch-long pieces (chicken thighs can be used too)
  • 1 red bell pepper
  • 1/4 cup oil for pan-frying
  • 1 cup all-purpose flour combined with 1/2 tsp. salt
  • 1/4 to 1/2 cup fresh coriander
  • 1/2 to 1 mango, cut into chunks for the garnish

Optional: 3-4 tbsp coconut milk

Mango Sauce:

  • 2 fresh ripe mangoes scooped out of their skins
  • 1 red chili, de-seeded and diced
  • 1 tbsp rice vinegar or white or apple cider
  • 1+1/2 tbsp soy sauce
  • 3 tbsp fish sauce
  • Juice of 1/2 lime
  • 1 tbsp brown sugar
  • 1 inch ginger, thinly sliced
  • 3 cloves garlic
  • 1/4 tsp. turmeric
  • 2 kaffir lime leaves, snipped into slivers with scissors


Place all ‘Mango Sauce’ ingredients in a food processor or blender. Process well, until more or less smooth. Taste the sauce to check its flavours, as you want to have a balance of sweet, sour, spicy, and a salty taste all in one. Add more sugar if you find the sauce too sour. If not spicy enough, add more chili, more fish sauce if you need more salt and more lime juice if the sauce happens to be either too sweet or too hot. Once done, set aside.

Stir the flour and salt together and place in a mixing bowl. Add the chicken pieces and gently coat with this mixture, dusting off any extra flour. Heat a wok or frying pan over medium-high heat. Add the oil and begin frying the chicken pieces. Fry 3-5 minutes per side or until light golden brown and cooked through. Remove chicken from pan and set on paper towel, or a clean surface.

Rinse out the wok or use another and set over medium-high heat and add the mango sauce plus red pepper. Bring to a gentle boil and reduce to a simmer. If the sauce becomes too thick add 3-4 tbsp of water or coconut milk. Simmer 3-4 minutes, or until pepper has softened slightly but still retains some crispness.

Add the fried chicken pieces, gently stirring them in to cover with sauce. If desired, add chunks of mango too. Simmer briefly, just until everything is hot. Taste once again to see if the spices are fine and a little more fish sauce or chili if required.

Transfer to a serving dish. Sprinkle with fresh coriander and serve with Thai Jasmine-scented rice or if with coconut rice if you have guests coming.

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