I make these Asian mango glazed chicken twists when I want something fun, flavorful, and a little different. The juicy chicken is coated in a sticky mango glaze that balances sweetness with savory notes, creating an irresistible bite every time.
Why You’ll Love This Recipe
I love how this recipe brings together sweet, tangy, and savory flavors in such a simple way. The mango glaze adds a bright, tropical twist, while the chicken stays tender and juicy. I also enjoy how visually appealing the twists are, making them perfect for both casual meals and entertaining.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighs (cut into strips)
mango (fresh or puree)
soy sauce
honey
garlic
ginger
lime juice
sesame oil
cornstarch
vegetable oil
salt
black pepper
sesame seeds (optional)
green onions (optional)
Directions
I start by preparing the mango glaze. I blend or mash the mango until smooth, then mix it with soy sauce, honey, garlic, ginger, lime juice, and sesame oil.
In a bowl, I season the chicken strips with salt and pepper, then lightly coat them with cornstarch.
I twist or fold the chicken strips into spiral shapes and secure them with skewers if needed.
I heat vegetable oil in a pan over medium heat and cook the chicken until golden and cooked through.
I pour the mango glaze into the pan and let it simmer, turning the chicken so it becomes evenly coated in the sticky sauce.
I cook for a few more minutes until the glaze thickens and clings to the chicken.
I finish by sprinkling sesame seeds and sliced green onions on top if I have them.
I serve the chicken twists warm, either on their own or with rice or noodles.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
I sometimes grill the chicken instead of pan-frying for a smoky flavor. If I want more heat, I add chili flakes or a bit of sriracha to the glaze. I also like using pineapple instead of mango for a different fruity twist. For extra crunch, I occasionally coat the chicken in a light batter before cooking.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the chicken gently in a pan or microwave, adding a small splash of water if the glaze thickens too much. I stir or turn the pieces to keep them evenly coated.
FAQs
Can I use frozen mango?
Yes, I can use frozen mango—just thaw it first and blend it for the glaze.
Do I have to twist the chicken?
No, the twisting is optional. I like it for presentation, but the flavor stays the same either way.
Can I bake the chicken instead?
Yes, I can bake it at 200°C (400°F) until fully cooked, then toss it in the glaze.
What can I serve with this dish?
I like serving it with steamed rice, noodles, or a fresh vegetable side.
How do I make the glaze thicker?
I let it simmer longer or add a small cornstarch slurry if needed.
Conclusion
I keep making these Asian mango glazed chicken twists because they’re flavorful, fun, and easy to prepare. The combination of sweet mango and savory elements makes every bite exciting, and it’s a dish that always stands out on the table.
Print
Irresistible Sweet & Savory Asian Mango Glazed Chicken Twists
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Fry
- Cuisine: Asian-inspired
- Diet: Halal
Description
Fun and flavorful chicken twists coated in a sticky sweet and savory mango glaze, combining tropical brightness with savory Asian-inspired flavors.
Ingredients
- 500g chicken breast or thighs, cut into strips
- 1 cup mango (fresh or puree)
- 2 tbsp soy sauce
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp lime juice
- 1 tsp sesame oil
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp sesame seeds (optional)
- 2 green onions, sliced (optional)
Instructions
- Prepare the mango glaze by blending or mashing mango until smooth, then mixing with soy sauce, honey, garlic, ginger, lime juice, and sesame oil.
- Season chicken strips with salt and black pepper, then lightly coat them with cornstarch.
- Twist or fold the chicken strips into spiral shapes and secure with skewers if needed.
- Heat vegetable oil in a pan over medium heat and cook the chicken until golden and fully cooked.
- Pour the mango glaze into the pan and let it simmer.
- Turn the chicken pieces to coat evenly in the glaze.
- Cook for a few more minutes until the sauce thickens and becomes sticky.
- Garnish with sesame seeds and green onions if desired.
- Serve warm with rice or noodles if preferred.
Notes
- Use frozen mango if fresh is not available—just thaw and blend.
- Twisting the chicken is optional and mainly for presentation.
- Add chili flakes or sriracha for extra heat.
- Grill or bake the chicken for a different cooking method.
- Substitute mango with pineapple for a variation.
- Store leftovers in the fridge for up to 3 days.
- Add a splash of water when reheating to loosen the glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 14 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 95 mg
