Mango Crispy Chicken Salad


By Margarita Lee

Recipe by Margarita LeeIngredients (A)
2 chicken thighs or chicken breast – deboned
Salt and pepper to taste
1 egg, lightly beaten
3 Tbsp Cornflour or multi purpose flour
Cooking oil for deep frying or pan frying

Ingredients (B)
1 mango – shredded
5 shallots – sliced thinly
1 stalk of cilantro – roughly chopped
2  red chillies – chopped
1 kaffir lime leaf – finely chopped

Ingredients (C)
3 Tbsp coconut palm sugar  or brown sugar
5 Tbsp lime juice
2 Tbsp Thai fish sauce


  1. Marinate chicken with salt and pepper for 30 minutes.
  2. Dip each chicken into the beaten egg. Be sure to coat both sides evenly. Dip and drag through the cornflour. Coat chicken as thoroughly as possible.
  3. Heat the oil in the pan. Add the coated chicken. Fry for about 4-5 minutes or until chicken is golden brown.
  4. Sprinkle ingredients (B) on the chicken.
  5. Pour (C) on top of the chicken and serve.

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