Crispy Mango Coconut Chicken

Name: Crispy Mango Coconut Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: 1 lb (500 g) skinless, boneless chicken breast; 1 large egg; 2 teaspoons + 2 tablespoons all-purpose cornstarch, divided; 1¼ teaspoons salt, divided; ¼ teaspoon white pepper; 1 teaspoon peeled and minced fresh ginger; ¼ cup (32 g) all-purpose flour; ¼ cup (65 ml) water; ¼ cup (50 g) sugar; 2 tablespoons freshly squeezed lime juice; 2 tablespoons rice or white vinegar; 2 tablespoons all-purpose cornstarch mixed with 2 tablespoons water; ¼ teaspoon baking soda; 2 tablespoons oil; 1 tablespoon high-heat cooking oil; Oil for frying; ¾ cup (185 ml) Basic Chicken Stock or store-bought; 1 garlic clove, minced; ¼ cup (65 ml) puréed mango; ¾ cup (185 ml) coconut milk

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Easy
Ready in
35 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

This recipe is in memory of my late mother, Leeann, an incredible chef and restaurateur. Her crispy chicken was legendary and I use her batter recipe for this dish. It’s incredibly light and crispy on the outside, moist and juicy on the inside. The mango coconut sauce is smooth and creamy and is laced with just the right amount of fruity mango goodness.