Ingredients
vegetable oil, for deep frying
1 lb chicken thighs, boneless, skin-on
1¼ cups tempura flour, divided
water, enough to make a batter
salt and ground black pepper, to taste
1 cup orange juice
1 mango, (7 oz), seeded, peeled, and sliced
¼ cup red onion, roughly chopped
2 garlic cloves, crushed
½ cup honey
¼ cup white wine vinegar
½ cup water
2 bird’s eye chilis, (roughly up to 3 pieces), depending on your heat preference, finely minced
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp paprika
salt and ground black pepper, to taste
1 tsp cornstarch, dissolved in 2 tbsp water, as necessary
1 cup rice, steamed
1 sprig parsley
Preparation
In a blender, puree the following ingredients until smooth: orange juice, mango, honey, white wine vinegar, bird’s eye chilis, garlic, onion, and water.
Transfer to a saucepot. Add the cornstarch slurry to thicken the sauce.
Add the onion and garlic powders, and paprika.
Season to taste with salt and pepper, then adjust accordingly. Stir to combine, then simmer for roughly 15 minutes, until thickened and reduced by half. Set aside.
Dredge the chicken in ½ cup of tempura flour until evenly coated.
Make a batter with the remaining flour by adding enough water to achieve a pancake batter consistency. Season with salt and pepper to taste.
Heat up the vegetable oil to be ready for deep frying.
Dip the chicken in the batter, then deep fry them for around 2 to 3 minutes until golden brown.
Remove the excess oil in the fried chicken by placing them over paper towels.
Heat the remaining sauce in the skillet until warm. Combine both the sauce and chicken. Toss to coat.
Serve orange mango chicken with rice, and enjoy!
