Peteformation Thai Mango Chicken Recipe

My wife bought some nice mango and there were a few slices left in the fridge overnight after I forgotten to eat them. Then suddenly, I thought of cooking Thai Style Mango Chicken. Actually, I improvised the recipe a little bit and used whatever I have in my kitchen for this dish. The dish has a great combination of fruity taste and aromatic crispy fried chicken.

Ingredient
Marinade Chicken, ½ bird, cut into medium pieces
Turmeric, ½ teaspoon
Rice Flour, 2 tablespoons
Corn Flour, 1 tablespoon
Coriander powder, ½ teaspoon
Dark soya sauce, ½ teaspoon
Light Soya sauce, 1 teaspoon
Salt to taste
Pepper to taste
Sauce Mango (ripe), 2 slices
Kaffir Lime Leaves, 3 pcs, cut into slices of blend together
Lime juice, from 2 small limes
Bird Eye Chilli, 3 pcs
Turmeric, ½ teaspoon
Fish sauce (nampla), ½ teaspoon
Sugar to taste
Salt to taste

Marinade the chicken with turmeric, rice flour, corn flour, coriander powder, dark soya sauce, light soya sauce, pepper and salt to taste. Leave aside for around 20 minutes. Deep fried the chicken it hot oil until the crispy. Put aside to drain away the oil. Put all the sauce ingredients in the blender and blend well. Taste it to ensure that the sweetness, spiciness, saltiness and sourness are well balance. Serve with steamed rice and crispy tortilla chips.