Recipes

Irresistible Thai Chicken Recipe

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Irresistible Thai Chicken Recipe

If you are tired of preparing chicken the same-old way every time, then this recipe could be your life saver. Zesty, fresh and brimming with flavour, Thai chicken would brighten up any dinner table. This recipe is a perfect way to end your day. Try this Thai chicken recipe for dinner tonight and enjoy the accolades that come after.

Thai Mango Chicken Recipe

Preparation time: 20 minutes
Cooking time: 1 hour
No. of serving: 6

Ingredients Required

450g chicken breasts
1 red bell pepper
1 yellow bell pepper
4 scallions
½ cup fresh basil
½ cup coconut milk
½ cup refined flour
1 tbsp red chili sauce
4 tbsp oil
Salt

For The Mango Sauce   

2 ripe mangoes
2 green or red chilies
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp lime juice
1 tsp vinegar
½ inch galangal
3 garlic cloves
¼ tsp turmeric powder
1 tbsp brown sugar
2-3 kaffir lime leaves

Method

1. To fry the chicken pieces, cut the chicken breasts into 2-inch long chicken strips. In a large bowl, combine a teaspoon of salt with half a cup of refined flour. You can add a tablespoon of cayenne pepper to improve the taste of the fried chicken.

Fry the Chicken Pieces

2. Heat a large wok or pan over a medium flame and add oil to it. When the oil is heated, roll the chicken strips in the flour and add the coated chicken pieces into the pan. Cook the pieces for a few minutes on each side until they turn golden brown and are thoroughly cooked.

Roll the Chicken strips in the flour

3. Alternatively, deep fry the chicken tenderloins. Remove the cooked chicken pieces from the wok and place them on a kitchen towel. Next prepare the mango sauce. Peel the mango skin and remove the seed. Cut the mango into big chunks and place them in a food processor or mixer.

Deep fry the chicken Tenderloins

4. Mince the garlic cloves and chop the red chilies. Cut the ganagal into small pieces. If ganagal is not available, then you can use ginger in this recipe. Add all the cut ingredients into the food processor and pulse them until you obtain a creamy mixture.

Mince the garlic cloves

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5. Add brown sugar and kaffir leaves to the mixture and grind them into a smooth paste. Add turmeric powder, vinegar, soy sauce, fish sauce and lime juice to the mango paste and combine well. Transfer this paste to a small sauce pan and place it over a medium flame.

Add Brown sugar

6. Cook the contents of the pan for five minutes or until the mixture starts to bubble. Reduce the heat to low and simmer for 15 minutes or until the sauce thickens. In the meantime, cut the bell peppers into thin strips and cut the scallions into thin slices. Place another wok on a medium flame and add a tablespoon of oil to it.

7. When the oil is heated, add the scallions to the wok and saute for a few minutes until they turn translucent. Add the bell peppers to the wok and saute for 3-4 minutes. Add the red chili paste and salt to the wok and combine well.

Add the Bell Peppers

8. Cook the vegetables for 6-8 minutes until the bell peppers turn tender. Add the boiled mango sauce to the wok and stir to mix. Add the fried chicken pieces to the wok and coat them in the mango sauce. Next add the coconut milk to the mixture. Cover and cook the gravy for 10 minutes.

Cook the vegetables for 6-8 minutes

9. Adjust the seasoning and add the chopped basil leaves to the mixture and combine well. Remove the mango chicken from the stove and transfer it onto individual serving plates. In Thailand, this dish is served with jasmine rice. You can serve it with brown rice, breads or pasta.

Chopped Basil leaves

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