Thai Mango Chicken

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 06/22/21
Tested by
Renae Wilson
Photo of Renae E. Wilson
Tested by Renae Wilson
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more.
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Thai Mango Chicken Recipe

The Spruce 
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
831 Calories
37g Fat
78g Carbs
52g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 831
% Daily Value*
Total Fat 37g 47%
Saturated Fat 9g 45%
Cholesterol 120mg 40%
Sodium 1308mg 57%
Total Carbohydrate 78g 28%
Dietary Fiber 7g 26%
Total Sugars 41g
Protein 52g
Vitamin C 187mg 937%
Calcium 95mg 7%
Iron 5mg 27%
Potassium 1185mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Thai mango chicken tastes like a deep-fried dish but is much easier to make, plus lower in calories and fat. Slices of flour-dusted chicken are pan-fried then simmered in a tangy mango sauce. Fresh, ripe mango works best in this recipe since it adds the best flavor and color. The taste is well worth the effort.

This dish works equally well for a family meal or when entertaining. Serve with freshly cooked Thai jasmine rice and a simple vegetable side dish, like Thai cucumber salad or stir-fried bok choy.

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"I absolutely love the texture of things that are battered and fried then covered with sauce. The bell pepper helps marry the sweetness of the mango with the dish. I like to add toasted and chopped peanuts or cashews for some extra crunch." —Renae E. Wilson

Thai Mango Chicken Tester Image
A Note From Our Recipe Tester

Ingredients

For the Mango Sauce:

  • 2 fresh ripe mangoes, peeled and sliced

  • 3 cloves garlic

  • 2 makrut lime leaves, cut into slivers with scissors, stem and central vein discarded

  • 1 red chile, seeded and diced

  • 1 thumb-sized piece galangal or ginger, sliced

  • 1/2 lime, juiced

  • 2 tablespoons fish sauce

  • 1 1/2 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon brown sugar

  • 1/4 teaspoon turmeric

For the Chicken:

  • 1 cup all-purpose flour

  • 1/2 teaspoon kosher salt

  • 1/2 cup peanut oil or coconut oil

  • 1 1/4 pounds boneless skinless chicken breasts or thighs, cut into 2-inch-long pieces

  • 1 large red bell pepper, chopped into chunks

  • 1/2 to 1 mango, peeled and cut into chunks

  • 3 to 4 tablespoons coconut milk or water

  • 1/4 to 1/2 cup fresh cilantro

Steps to Make It

Make the Mango Sauce

  1. Gather the ingredients.

    Thai mango chicken sauce ingredients
    The Spruce 

  2. Place the mangoes, garlic, makrut lime leaves, chile, galangal, lime juice, fish sauce, soy sauce, rice vinegar, brown sugar, and turmeric in a food processor or blender. Process well until smooth.

    Thai mango chicken sauce ingredients in a food processor
    The Spruce 

  3. Taste the sauce. The goal is to reach a balance of sweet, sour, spicy, and salty. Add more sugar if you find the sauce too sour (this will depend on the sweetness of your mangoes). If not spicy enough, add more chile. If not salty/flavorful enough, add more fish sauce. If too salty or too sweet, add more lime juice. Set aside.

    Pureed Thai mango chicken sauce
     The Spruce

Make the Chicken and Assemble

  1. Gather the ingredients.

    Thai Mango Chicken ingredients
     The Spruce

  2. In a medium bowl, whisk together the flour and salt. Add the chicken pieces and turn or gently stir them to coat.

    Chicken tossed with flour and salt in a bowl
    The Spruce 

  3. Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces in batches, 3 to 5 minutes per side, or until light golden brown and cooked through.

    Chicken cooked in a wok
     The Spruce

  4. Remove chicken from the pan and set on a paper towel.

    Cooked chicken draining on paper towels
     The Spruce

  5. Clean out the wok/frying pan. Set over medium-high heat and add the mango sauce plus the red bell pepper. Bring to a gentle boil, then reduce to a simmer (medium to low heat).

    Thai mango chicken sauce simmering
     The Spruce

  6. If the sauce becomes too thick, add coconut milk or water. Simmer 3 to 4 minutes, or until the pepper has softened slightly but still retains some crispness.

    Thai Mango chicken sauce in a wok
     The Spruce

  7. Add the fried chicken pieces, gently stirring them into the sauce. If desired, add chunks of mango. Simmer briefly, just until everything is hot.

    Fried chicken and mango added to the wok
     The Spruce

  8. Do a final taste test for salt, tasting the sauce together with the chicken. Add a little more fish sauce or chile if desired.

    Thai mango chicken in a wok ready to taste test
     The Spruce

  9. Transfer to a serving dish and serve hot topped with cilantro.

    Thai mango chicken topped with cilantro
     The Spruce

Recipe Variations

  • Fresh mango works best, but you can substitute 2 cups frozen or canned mango.
  • 1 teaspoon chile sauce or 1/2 teaspoon dried crushed chile can be substituted for the fresh chile.
  • If you don't have rice vinegar, use white vinegar or apple cider vinegar.
  • If you don't have makrut lime leaves, use the finely grated zest of one lime.
  • Use rice flour in place of the all-purpose flour to make the recipe gluten free.