You will love this Thai inspired Crispy Mango Coconut Chicken recipe because it will yield amazing results! Crispy fried chicken gets smothered in a mango coconut sauce which is so smooth and fragrant – absolutely irresistible!
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Let’s do something new today. No no, not the recipe. I mean, Crispy Garlic Chicken, Crispy Oven Fried Chicken, Honey Lime Crispy Chicken Wings? The list could go on. I should start a crispy chicken blog!
Right, something new. Are you in? Okay, cool. Let’s review a cookbook. Everyday Thai Cooking by Katie Chin to be precise. Tuttle Publishing was kind enough to send me a selection of cookbooks from their catalogue and this one immediately stood out to me (and not just because of the words “quick”, “easy”, and “family” on the cover, I promise).
The book is beautifully crafted and the pictures are bright, appetizing and gorgeous. I was thrilled to see so many delicious recipes and decided I had to share this book with you!
Everyday Thai Cooking is a goldmine for lovers of the Thai cuisine. The first few pages cover interesting information about The Joys of Thai Cooking as well as techniques, utensils and ingredients important when cooking Thai food. This is immediately followed by a section called The Basics which lists basic sauces and dips as well as instructions for chicken and fish stock.
Katie, the author, explains that authentic Thai cuisine heavily relies on “pouring a ‘little of this here’ and top with ‘a little of that there’ ” which makes it perfectly understandable to call this part of the book the basics. The following nine chapters put all those tips and techniques into action and include titles like Poultry, Noodles and Rice and (my favorite part of any cookbook) Desserts.
The chapters are all kept in the same format – an introduction to the entire chapter in the beginning and for each recipe a few sentences with anecdotes, recipe history or cooking tips. So for instance the Panaeng Beef in Red Curry Peanut Sauce recipe is preceded by the information about its Malaysian origin. Each recipe is accompanied by a large picture which makes flipping through the book a seriously joyful experience.
But on to the recipes.
They are, of course, all Thai recipes and seem fairly quick and easy. Basics include Sweet Thai Chili Sauce and Basic Curry Sauce while more elaborate dishes such as Thai Green Curry with Prawns, Chicken with Cashews and Thai Chilies and Banana Spring Rolls are included in the recipe chapters.
I tried the Crispy Mango Coconut Chicken (which I’m sharing below!) and the Pineapple Fried Rice, both of which were absolutely delicious. Many recipes state the yield “as part of a multi-course meal” which definitely sounds nice (who wouldn’t love to have a multi-course Thai dinner?) but they make for a decent meal by themselves too.
More complex techniques are shown as step-by-step instructions with pictures though the recipes all seem fairly easy and the descriptions are very clear and straight forward.
The entire book is definitely spot on when it comes to its purpose of making Thai cuisine available to home cooks. The Resources page at the end of the book directs the reader to online shopping tips for Thai ingredients and tools but also points to food blogs and cookbooks to provide further insight into Thai cooking.
Everyday Thai Cooking is a nice addition to any lover of Asian cuisine as it delivers on both authenticity and simplicity with a few more difficult and longer recipes thrown in.
I probably chose one of the more complicated recipes to share with you today – but it’s still easy to do. It just needs a bit more time because of chilling the chicken before frying. And you’ll be rewarded with the best chicken you ever had. I’m not joking! The batter is perfectly crispy while the chicken stays nicely moist and delicate inside. And the sauce – oh the sauce. But I don’t think I need to tell you about the amazingness of mango and coconut. We all know: It’s heaven.
For the Chicken
- 1 pound skinless, boneless chicken breast
- 1 large egg
- 2 teaspoons cornstarch plus
- 2 tablespoons cornstarch extra
- 1 1/4 teaspoons salt, divided
- 1/4 teaspoon white pepper
- 1 teaspoon peeled and minced fresh ginger
- 1/4 cup all-purpose flour
- 1/4 cup water
- 2 tablespoons oil
- 1/4 teaspoon baking soda
- Oil for frying
For the Mango Coconut Sauce
- 1 tablespoon high-heat cooking oil
- 1 clove garlic, minced
- 3/4 cup chicken stock
- 3/4 cup coconut milk
- 1/4 cup puréed mango
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup sugar
- 2 tablespoons rice or white vinegar
- 2 tablespoons all-purpose cornstarch mixed with 2 tablespoons water
- Cut the chicken breasts in half lengthwise. Pound the thicker parts so the chicken is equally thick everywhere. Mix the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the pepper and the ginger together in a small bowl. Place the chicken pieces in a shallow dish and pour the egg mixture over. Coat the chicken on all sides, cover and refrigerate for 30 minutes.
- Meanwhile, make the sauce: Heat the oil in a small saucepan and fry the garlic until fragrant, about 30 seconds. Add all remaining sauce ingredients except for the cornstarch mixed with water. Bring to a boil, stir in the cornstarch mixture and cook until thickened, about 10 seconds. Remove from the heat.
- When ready for frying, remove the chicken from the marinade. To the remaining marinade add flour, water, 2 tablespoons cornstarch oil, baking soda and 1/4 teaspoon salt.
- In a wok or deep skillet heat 2-3 inches of oil to 350°F. One at a time, dip the chicken pieces into the batter. Coat all sides and fry until light brown, about 3 minutes. Turn 2-3 times while frying. Increase the temperature to 375°F and fry the chicken pieces again until golden brown, about 2 minutes, turning once. Drain on a paper towel before serving with the reheated sauce.
Nutrition (this is an estimate)
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Tuttle Publishing has kindly sent me free copies of cookbooks and is sponsoring the giveaway. All opinions are 100% my own.