The other night I was with a friend of mine and we were feeling ambitious, so we decided to tackle a pretty tricky Mango chicken recipe , despite the fact we were missing a lot of the ingredients. The main ingredients are present chicken, mangos, onions, orange juice, soo the rest can be consider optional.

It seems we weren’t aware that lacking sufficient orange juice for the recipe would make a difference, therefore we went ahead with it. The best way to cook chicken is to thaw it first, cut it into desired sizes and deep fry until it turns golden brown.

When the chicken is almost ready add a half chopped small red onion. Now add a third of a cup of orange juice, leaving the rest for later, and that will sit for a while.

This is how the very bland sauce was started. When the water is sligthly bubbling add the mangos. If you don’t have fresh, used a frozen one. Still, everything was cooking nicely. We were getting there. I thought it was an easy chicken recipe. I was wrong.

The final step was to add 2 tablespoons of cornstarch dissolved in hot water to thicken the sauce.
Lacking cornstarch, we substituted flour. Our mistake was not adjusting the water/flour mixture. Because we had very little orange juice we should have added less to the sauce even though it serves as the flavor for the sauce. The sauce looked pretty good despite the fact that it thickened too fast and had a consistency not unlike baby food.

When we tasted it we were surprised. In the orange juice sauce we had to look really hard the orange. The flaour captivate all the taste. Otherwise the recipe was nice, the chicken was cooked nice although it certainly could have used some spices.

More onions would have also improved the flavor. We finished up our bowls of mango-chicken-flour slop and marked the recipe. It sure would taste good if we had made it right! It tasted even better than the chicken wing recipe  my mother always prepared for us.