Mango Chili Chicken Recipe by RiceCake
Mango Chili Chicken Cooking Instructions 1hr 1 Mix all wet meat ingredients (except for frying oil) together in a bowl, then add all dry ingredients and combine. 2 Cut chicken thighs into large cubes and add to the marinade bowl. Mix well, and allow to sit for 10min. 3 While meat is marinading, make the sauce and start heating the frying oil to about 275F. You need enough oil to fully submerge chicken pieces while remaining 3-6" below the top of pan. 4 Mince aromatics (onion, garlic, chilis, and ginger) and set aside. 5 Combine the rest of the ingredients, except the fresh mango, in a bowl and mix well. 6 Once frying oil has heated to 275F, start the first chicken fry. Place pieces into heated oil and make sure they remain separated so that they are crispy on all sides. Fry for about 2 min, just until the inside is barely cooked (about 160F) and the exterior has set. Remove from oil and place on a cooling rack so they don't saturate in a pool of cold oil. Let the chicken rest for 5-10min before 2nd fry. 7 Cut the fresh mango into very small cubes (small enough to stick to meat once it's covered in sauce) and set aside. 8 Heat a pan on medium-high heat with some cooking oil, and then add aromatics and cook for 1-2min until fragrant and onions are translucent (don't burn). 9 Remove from heat for 1-2min. Once the pan has lost enough heat to not burn sugar in sauce, place the pan on low heat and add the mixed sauce to the pan. Add the cut mango cubes. Stir sauce while heating until it thickens, and then remove from heat. 10 Heat oil to 375F and fry the chicken for another 1-2min until the exterior is super crispy. Remove from oil and place directly into sauce. Toss the chicken in sauce and serve over white rice. 1 Mix all wet meat ingredients (except for frying oil) together in a bowl, then add all dry ingredients and combine. 1 Mix all wet meat ingredients (except for frying oil) together in a bowl, then add all dry ingredients and combine. 2 Cut chicken thighs into large cubes and add to the marinade bowl. Mix well, and allow to sit for 10min. 2 Cut chicken thighs into large cubes and add to the marinade bowl. Mix well, and allow to sit for 10min. 3 While meat is marinading, make the sauce and start heating the frying oil to about 275F. You need enough oil to fully submerge chicken pieces while remaining 3-6" below the top of pan. 3 While meat is marinading, make the sauce and start heating the frying oil to about 275F. You need enough oil to fully submerge chicken pieces while remaining 3-6" below the top of pan. 4 Mince aromatics (onion, garlic, chilis, and ginger) and set aside. 4 Mince aromatics (onion, garlic, chilis, and ginger) and set aside. 5 Combine the rest of the ingredients, except the fresh mango, in a bowl and mix well. 5 Combine the rest of the ingredients, except the fresh mango, in a bowl and mix well. 6 Once frying oil has heated to 275F, start the first chicken fry. Place pieces into heated oil and make sure they remain separated so that they are crispy on all sides. Fry for about 2 min, just until the inside is barely cooked (about 160F) and the exterior has set. Remove from oil and place on a cooling rack so they don't saturate in a pool of cold oil. Let the chicken rest for 5-10min before 2nd fry. 6 Once frying oil has heated to 275F, start the first chicken fry. Place pieces into heated oil and make sure they remain separated so that they are crispy on all sides. Fry for about 2 min, just until the inside is barely cooked (about 160F) and the exterior has set. Remove from oil and place on a cooling rack so they don't saturate in a pool of cold oil. Let the chicken rest for 5-10min before 2nd fry. 7 Cut the fresh mango into very small cubes (small enough to stick to meat once it's covered in sauce) and set aside. 7 Cut the fresh mango into very small cubes (small enough to stick to meat once it's covered in sauce) and set aside. 8 Heat a pan on medium-high heat with some cooking oil, and then add aromatics and cook for 1-2min until fragrant and onions are translucent (don't burn). 8 Heat a pan on medium-high heat with some cooking oil, and then add aromatics and cook for 1-2min until fragrant and onions are translucent (don't burn). 9 Remove from heat for 1-2min. Once the pan has lost enough heat to not burn sugar in sauce, place the pan on low heat and add the mixed sauce to the pan. Add the cut mango cubes. Stir sauce while heating until it thickens, and then remove from heat. 9 Remove from heat for 1-2min. Once the pan has lost enough heat to not burn sugar in sauce, place the pan on low heat and add the mixed sauce to the pan. Add the cut mango cubes. Stir sauce while heating until it thickens, and then remove from heat. 10 Heat oil to 375F and fry the chicken for another 1-2min until the exterior is super crispy. Remove from oil and place directly into sauce. Toss the chicken in sauce and serve over white rice. 10 Heat oil to 375F and fry the chicken for another 1-2min until the exterior is super crispy. Remove from oil and place directly into sauce. Toss the chicken in sauce and serve over white rice. 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