Mango Chicken A La Orange

February 7, 2019

Mango Chicken A la Orange

Serves 4- 6


For the sauce
¼ cup tamari or soy sauce
1 tablespoon cornstarch
½ cup mango puree
2 tablespoons rice wine
2-3 garlic cloves, chopped fine
2 teaspoons red chili flakes
2 teaspoons fresh ginger grated
2 teaspoons orange zest
1 tablespoon sesame oil
2 tablespoons brown sugar
¼ cup fresh orange juice

For the chicken
2 pounds chicken thighs, boneless and skinless cut into 1-inch strips
1 teaspoon salt
1 teaspoon black pepper
1 egg, beaten
Zest of 1 orange
½ cup cornstarch
¼ cup flour
½ cup neutral oil, peanut or canola


For the chicken
Season the chicken with the salt and pepper and mix together with the egg and the orange zest until all the chicken is well coated.

In another shallow bowl, mix together the cornstarch and flour. Heat up a large frying pan with the oil to a medium high heat. Dredge the chicken a few pieces at a time in the flour mixture making sure its fully coated with the flour/cornstarch mix and place in the hot frying pan. Moving quickly fill the frying pan with chicken and turning over after a few minutes of coking, getting the chicken crispy and golden brown. About 3 minutes. Remove chicken from the pan and place on paper towels and cook al remaining chicken in the same way. Reducing the heat of the oil a little if it starts to get too hot.

Drain most the oil from the pan, placing it in a heat proof glass bowl, never discard oil down your sink.

For the sauce and final cooking
Whisk together the soy sauce, mango puree, vinegar and cornstarch until a thick sauce us made. With a small amount of oil in the fry pan, on medium heat, sauté the garlic, red chili flakes and ginger. Add the zest, brown sugar, sesame oil and orange juice and stir well. Once the mixture comes to a boil, gently pour in the mango cornstarch mixture and stir well until it’s a thick and sticky sauce. Remove from heat and toss together with the fried chicken pieces, making sure the sauce covers all the chicken pieces. Serve over rice.

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