How to Make the Crispiest Sweet & Spicy Mango Chicken Bites

Hi folks! This week we're making crispy sweet & spicy mango chicken bites that feature juicy, perfectly fried chicken glazed with a mouthwatering mango sauce. Simple to prepare and packed with bold flavor, this quick dish brings a street food style crunch straight to your kitchen.

Ingredients:

For the chicken:

• 250g / 8.8 oz Chicken thighs (boneless)

• 1/2 tsp Salt, pepper, garlic powder

• 2 tbsp Oil

• 2 tbsp Corn starch

• A drizzle of lemon juice

• Oil for frying

For the mango sauce:

• 1 pc Mango

• 1 Clove garlic

• 1 tbsp Vinegar

• 1/2 tsp Chili powder/flakes/fresh chili

• 1 tsp Honey or sugar

• 1/2 tsp Salt and white pepper, to taste

• 200ml / 6.8 fl oz Water

• 1 tsp Cornstarch or tapioca starch

For the fries:

• 300g / 10.6 oz Baby Potatoes (or any kind you have at home)

• A pinch of salt, pepper and garlic powder to taste

• Parsley

Slice off the two 'cheeks' of the mango, cutting just to the side of the flat pit to get two large halves. Take each cheek, and score in a crosshatch pattern, making sure to cut all the way down to the skin, but without piercing through the peel. Run a spoon between the flesh and the skin to scoop the cubes out cleanly in one go. Place the mango cubes in a food processor or blender alongside the garlic, chili, vinegar, honey, salt, pepper and water. Blend until smooth. Transfer the mixture to a small pot and bring it to a simmer. Make a slurry with 1 tsp of starch and 2 tbsp of water. Add it to the sauce, and once it thickens, remove it from the heat.

Pat dry the chicken thighs, then cut them (with the skin on) into large pieces. Put them in a bowl, add the seasoning, oil and starch, and mix for about a minute until the starch forms a glue like coating that sticks to the meat. Deep fry them in oil at 170°C (340°F) for about 7-8 minutes, until they are crispy and golden brown. Remove them and let them drain on a tray with a wire rack.

Clean and cut the baby potatoes in half. Dry them with kitchen paper. Heat up oil for deep frying on 160°C (320°F) for about 12-15 minutes until golden brown. Put them on a kitchen paper or a rack and season with salt, pepper, garlic powder and chopped parsley.

Place the baby potatoes on a plate. Top them with the crispy chicken bites, drizzle the sweet and spicy mango sauce over everything and sprinkle some diced pickled jalapeno on the top. Enjoy!