These Mango Chilli Chicken Tenders are the perfect blend of sweet, spicy, and crispy! Inspired by mango habanero flavors but adapted to work with local ingredients, this recipe uses fresh mangoes and hot red chilies to create an irresistible sticky glaze over crunchy chicken strips. Pair it with fries and extra sauce for a delicious, crowd-pleasing meal.
Why You’ll Love This Recipe:
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No habaneros? No problem! Uses locally available hot chilies with the same bold flavor punch.
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Crispy & juicy tenders that are well seasoned and perfectly crunchy.
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Sweet, spicy glaze made from real mango pulp for an addictive coating.
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Perfect for parties or weeknight cravings – easy to prep and fun to serve.
Ingredients
For the Chicken Tenders
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1 large chicken breast, cut into strips
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3 tsp paprika
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3 tsp salt
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3 tsp black pepper
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3 tsp garlic powder
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3 tsp chilli flakes
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2 tbsp vinegar
For the Coating
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2 cups all-purpose flour
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3 tsp paprika
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3 tsp salt
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3 tsp black pepper
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3 tsp garlic powder
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3 tsp chilli flakes
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2 eggs
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2 tbsp milk
For the Mango Chilli Sauce
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Pulp of 2 ripe mangoes
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1 red hot chilli (adjust to spice preference)
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Pinch of salt and black pepper
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1 tsp paprika
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1 tbsp vinegar
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2 tsp hot sauce (like Sriracha)
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1 tbsp brown sugar
Instructions
Step 1: Marinate the Chicken
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In a bowl, mix chicken strips with vinegar, paprika, salt, pepper, garlic powder, and chilli flakes.
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Let marinate for at least 30 minutes for the flavors to soak in.
Step 2: Prepare the Coating
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In one bowl, whisk eggs and milk.
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In another, combine flour with all the spices (paprika, salt, pepper, garlic powder, chilli flakes).
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Dip each marinated chicken strip into the egg mixture, then coat thoroughly in the seasoned flour mixture.
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Let the coated tenders rest for 5–10 minutes before frying for maximum crunch.
Step 3: Fry the Tenders
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Heat oil in a deep pan to 170–180°C (340–360°F).
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Fry the chicken strips in batches until golden brown and crispy, about 4–6 minutes.
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Drain on a cooling rack or paper towel.
Step 4: Make the Mango Chilli Sauce
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Blend the mango pulp and red chilli into a smooth mixture.
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Pour into a pan, add salt, pepper, paprika, vinegar, hot sauce, and brown sugar.
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Simmer for 5–7 minutes until the sauce thickens and becomes sticky.
Step 5: Toss & Serve
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Coat the fried chicken tenders in the warm mango chilli sauce.
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Serve hot with French fries and extra sauce on the side.
Mango Chilli Chicken Tenders
Ingredients
For the Chicken Tenders
- 1 large chicken breast cut into strips
- 3 tsp paprika
- 3 tsp salt
- 3 tsp black pepper
- 3 tsp garlic powder
- 3 tsp chilli flakes
- 2 tbsp vinegar
For the Coating
- 2 cups all-purpose flour
- 3 tsp paprika
- 3 tsp salt
- 3 tsp black pepper
- 3 tsp garlic powder
- 3 tsp chilli flakes
- 2 eggs
- 2 tbsp milk
For the Mango Chilli Sauce
- Pulp of 2 ripe mangoes
- 1 red hot chilli adjust to spice preference
- Pinch of salt and black pepper
- 1 tsp paprika
- 1 tbsp vinegar
- 2 tsp hot sauce like Sriracha
- 1 tbsp brown sugar
Instructions
- In a bowl, mix chicken strips with vinegar, paprika, salt, pepper, garlic powder, and chilli flakes.
- Let marinate for at least 30 minutes for the flavors to soak in.
- In one bowl, whisk eggs and milk.
- In another, combine flour with all the spices (paprika, salt, pepper, garlic powder, chilli flakes).
- Dip each marinated chicken strip into the egg mixture, then coat thoroughly in the seasoned flour mixture.
- Let the coated tenders rest for 5–10 minutes before frying for maximum crunch.
- Heat oil in a deep pan.
- Fry the chicken strips in batches until golden brown and crispy, about 4–6 minutes.
- Drain on a cooling rack or paper towel.
- Blend the mango pulp and red chilli into a smooth mixture.
- Pour into a pan, add salt, pepper, paprika, vinegar, hot sauce, and brown sugar.
- Simmer for 5–7 minutes until the sauce thickens and becomes sticky.
- Coat the fried chicken tenders in the warm mango chilli sauce.
- Serve hot with French fries and extra sauce on the side.
Frequently Asked Questions (FAQ)
Q: Can I bake or air-fry these instead of deep frying?
Yes! Bake at 200°C (400°F) for 20–25 minutes or air-fry at 190°C for 12–15 minutes. Spray with oil for extra crispiness.
Q: Can I use frozen mango pulp instead of fresh?
Absolutely. Just make sure it’s unsweetened and adjust sugar as needed.
Q: Is this sauce very spicy?
It depends on the chili you use. Start with one red chili and taste – you can always add more heat.
Q: Can I prep this ahead?
Yes. Marinate the chicken and prep the sauce in advance. Fry and coat just before serving for best texture.
