Mango Coconut Chicken

Written by Katie Chin, The Sweet and Sour Chronicles

After spending several years living in the same city and having never run into my ex, I just wrote it off as an impossibility. But then it happened. I looked up from my son’s baseball game and there he stood. I said, “Hi, it’s Katie.” He looked at me blankly (I guess I was wearing sunglasses) and said, “hi?” Then I said, “It’s Katie CHIN.” He did a double take and said “OMG. Wow.” We realized our sons were on the same team (gasp) and politely sat down together and chatted about our lives and relived some of the fun memories we shared together. His wife showed up and you know what? She was open and lovely. He expressed how happy he was that I seemed so content and fulfilled in my life and I returned the sentiment. I’m not gonna lie, it was pretty awkward for both of us but I left the field feeling so blessed for how I’ve grown and grateful that I had experienced a chapter of my life with him that contributed to the woman I am today. It just made me want to celebrate my family and count my blessings. Here is a great recipe to make when you just want to express love your family through food and to celebrate where life has taken you so far on your personal journey.

Ingredients

1 lb 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 all-purpose flour

¼ cup water

2 tablespoons oil

¼ teaspoon baking soda

Oil for frying

MANGO COCONUT SAUCE

1 tablespoon high-heat cooking oil

1 garlic clove, minced

¾ cup (185 ml) Basic Chicken Stock or store-bought

¾ cup (185 ml) coconut milk

¼ cup (65 ml) puréed mango

2 tablespoons freshly squeezed lime juice

¼ cup (50 g) sugar

2 tablespoons rice or white vinegar

Instructions

• Cut the chicken in half lengthwise and pound to flatten the thick part so the chicken is of consistent thickness. Place the chicken in a shallow dish. In a small bowl, mix together the egg, 2 teaspoons all-purpose cornstarch, 1 teaspoon salt, the pepper and the ginger. Pour the egg mixture over the chicken, turning the chicken to coat all sides. Cover and refrigerate 30 minutes. Remove the chicken from the marinade. Reserve the marinade.
• Mango Coconut Sauce: In a small saucepan, heat the oil over medium-high heat. Add the garlic and stir-fry until fragrant, about 30 seconds. Add the chicken stock, coconut milk, puréed mango, lime juice, sugar, and vinegar; bring to a boil. Stir in the all-purpose cornstarch mixture. Cook and stir until thickened, about 10 seconds. Remove from heat.
• In a shallow dish, mix the reserved marinade, flour, water, the remaining 2 tablespoons cornstarch, oil, baking soda, and the remaining ¼ teaspoon salt.
• In a wok or deep skillet, heat 2–3 inches (5–7.5 cm) of the oil to 350°F. One at a time, dip the chicken pieces into the batter to coat all sides. Fry the chicken pieces for about 3 minutes, or until light brown, turning 2–3 times. Increase the oil temperature to 375°F (175°C). Fry the chicken pieces again until golden brown, turning once, about 2 minutes, and drain on a paper towel-lined sheet pan. Using a very sharp knife, cut each piece of chicken crosswise into ¾ inch (2 cm) pieces. Transfer the chicken pieces to a serving platter. Reheat the sauce over medium high heat and pour over the chicken. Serve immediately.