Irresistible Sweet & Savory Asian Mango Glazed Chicken Twists
Imagine the sweet, juicy flavors of mango and the savory goodness of chicken, all wrapped up in a delightful twist that will leave your taste buds dancing.
I still remember the first time I made this recipe on a warm summer evening, with my kids playing in the backyard, and the aroma of ripe mangoes wafting from the kitchen.
The moment I took a bite, I knew This Irresistible Sweet & Savory Asian Mango Glazed Chicken Twists quickly became a cherished family favorite.
Why You’ll Love This Irresistible Sweet & Savory Asian Mango Glazed Chicken Twists
- The perfect combination of crunchy and tender, with a delightful texture from the toasted sesame seeds.
- A flavor profile that’s both sweet and savory, with the mango glaze adding a fruity and sticky element.
- Ready in just 30 minutes, making it perfect for a quick weeknight dinner.
- Foolproof and easy to make, with a simple and straightforward recipe.
- Perfect for a family dinner or a special occasion.
Ingredients You’ll Need
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking soda
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/4 cup granulated sugar
- 1/4 cup mango chutney
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 1 ripe mango, diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- Fresh cilantro, chopped (optional)
The star ingredients of this recipe are the ripe mango and the chicken breasts, which come together to create a sweet and savory combination that’s simply irresistible. The mango adds natural sweetness and a pop of color, while the chicken provides lean protein and texture.
Expert Tips for the Best Irresistible Sweet & Savory Asian Mango Glazed Chicken Twists
- Critical technique: make sure to not overcook the chicken, as it can become dry and tough.
- Common mistake: don’t skip the step of toasting the sesame seeds, as it adds a nutty flavor and crunchy texture.
- Pro upgrade: try adding some diced bell peppers or carrots to the recipe for added color and nutrients.
- Doneness cue: the chicken is done when it reaches an internal temperature of 165°F.
- Make-ahead tip: prepare the mango glaze and store it in the fridge for up to 3 days.
Variations and Substitutions
For a gluten-free version, swap out the soy sauce for a gluten-free alternative. For a protein swap, try using shrimp or tofu instead of chicken. And for a bold flavor twist, add some diced jalapeños or serrano peppers to the mango glaze.
How to Store and Reheat
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes, or until warmed through. You can also freeze the chicken for up to 2 months and reheat from frozen.
Frequently Asked Questions
Can I use frozen mango?
Yes, you can use frozen mango, but make sure to thaw it first and pat it dry with a paper towel before using.
Can I make this recipe in advance?
Yes, you can prepare the mango glaze and store it in the fridge for up to 3 days. You can also assemble the chicken and store it in the fridge for up to 24 hours before baking.
How do I serve this recipe?
Serve this recipe as a main dish, garnished with chopped green onions and toasted sesame seeds. You can also serve it with steamed vegetables or a side salad.
I hope you enjoy this recipe as much as my family does! Don’t hesitate to reach out if you have any questions or if you’d like any variations or substitutions.
Get ready to twist your taste buds with this irresistible sweet and savory Asian mango glazed chicken recipe!
Asian Mango Glazed Chicken
🧂 Ingredients
👩🍳 Instructions
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1In a medium bowl, whisk together cornstarch, flour, salt, pepper, and baking soda.
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2In a separate bowl, whisk together eggs and sugar.
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3Add the dry ingredients to the egg mixture and stir until just combined.
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4Add the panko breadcrumbs and stir until the mixture forms a crumbly dough.
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5Cut the chicken into long, thin strips and season with salt and pepper.
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6Dredge the chicken in the cornstarch mixture, shaking off excess.
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7Dip the coated chicken in the egg mixture, then roll in the breadcrumb mixture to coat.
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8Heat the vegetable oil in a large skillet over medium-high heat.
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9Add the coated chicken to the skillet and cook for 8-10 minutes on each side, or until cooked through.
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10While the chicken is cooking, prepare the mango glaze by combining mango chutney, soy sauce, and rice vinegar in a small saucepan.
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11Bring the glaze to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
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12Once the chicken is cooked, brush with the mango glaze and serve hot, garnished with chopped cilantro if desired.
