Sweet and Spicy Glazed Chicken Bites with Fries and Mango Salsa

Sweet and Spicy Glazed Chicken Bites with Fries and Mango Salsa

Serves: 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

For the chicken bites:

• 680g boneless, skinless chicken breast, cut into bite-sized pieces
• 30ml olive oil
• 60ml cake flour
• 5ml salt
• 5ml black pepper
• 5ml smoked paprika
• 5ml garlic powder

For the sweet and spicy glaze:

• 60ml sweet chilli sauce
• 45ml soy sauce
• 30ml honey
• 15ml tomato sauce
• 15ml lemon juice
• 5ml grated fresh ginger
• 2 cloves garlic, minced
• 2.5ml chilli flakes or peri-peri, optional for extra heat
• 15ml butter

For the mango salsa:

• 1 large ripe mango, diced
• 1/2 red onion, finely diced
• 1/2 red pepper, finely diced
• 1/2 cucumber, diced
• 30ml fresh coriander or parsley, chopped
• 15ml lime juice
• 2.5ml salt

For the fries and serving:

• 750g frozen potato chips or 4 large potatoes, cut into chips and fried
• Fresh parsley for garnish
• Oil for frying if using fresh potatoes

Method:

1. Make the mango salsa

Combine mango, red onion, red pepper, cucumber, coriander, lime juice and salt in a bowl.

Mix well and set aside in the fridge for flavours to develop.

2. Prepare the chicken

In a bowl toss chicken pieces with flour, salt, pepper, paprika and garlic powder.

3. Cook the chicken

Heat olive oil in a large frying pan over medium-high heat.

Add chicken in a single layer and cook for 5 to 6 minutes, turning, until golden and cooked through.

Remove to a plate.

4. Make the glaze:

In the same pan add garlic and ginger. Cook for 30 seconds.

Add sweet chilli sauce, soy sauce, honey, tomato sauce, lemon juice and chilli flakes.

Bring to a simmer for 2 minutes until slightly thick.

Stir in butter.

Return chicken to the pan and toss to coat in the glaze.

5. Cook the fries

Fry frozen chips according to packet instructions, or deep fry fresh cut potatoes until golden and crisp.

Drain on paper towel and season with salt.

6. To serve

Spoon fries onto a plate.

Add glazed chicken bites and a generous scoop of mango salsa.

Garnish with fresh parsley.

Notes:

1. South African swaps: Use All Gold Sweet Chilli Sauce and All Gold Tomato Sauce. Peri-peri can replace chilli flakes.

2. Heat level: Leave out chilli flakes for mild, or add more for extra spice.

3. Make it easier: Use air fryer chips to save time and oil.

4. Prep ahead: Salsa can be made 1 day ahead. Keeps 2 days in the fridge.