Spicy Tangy Mango Chicken

A juicy whole chicken breast is air-fried with a light, spiced coating, sliced only after cooking, and finished with a vibrant sweet-and-sour mango sauce. The final few minutes in the air fryer caramelise the glaze, creating a spicy, tangy and glossy finish.

Preparation time: 15 minutes
Air-frying time: 17–21 minutes
Servings: 1

Nutrition Calories and Macros

Total Recipe

Calories: 666 kcal
Protein: 51 g
Fat: 25 g
Carbohydrates: 56 g

Ingredients

For the chicken

* 200 g whole chicken breast
* 30 g all-purpose flour
* 20 g rice flour
* ½ tsp cumin powder
* 1 tsp paprika
* ¼ tsp turmeric powder
* ½ tsp black pepper powder
* ½ tsp salt
* Cooking spray, as needed

For the spicy mango sauce

* 10 g oil
* 1 tsp cumin seeds
* 1 tsp red chilli flakes
* ¼ cup red bell pepper, chopped
* 8–10 garlic cloves, chopped
* ¼ cup onion, chopped
* 1-inch piece ginger, chopped
* 100 g sweet-and-sour mango pulp
* Sweetener, to taste
* 1–2 tbsp water, only if required

Method

Prepare and air-fry the chicken

1. Pat the whole chicken breast dry with a paper towel. Do not cut it at this stage.
2. In a shallow bowl, combine the all-purpose flour, rice flour, cumin powder, paprika, turmeric, black pepper and salt.
3. Coat the whole chicken breast evenly with the seasoned flour mixture. Shake off any loose excess and mist the surface lightly with cooking spray.
4. Preheat the air fryer to 180°C.
5. Place the whole chicken breast in the air-fryer basket and cook for 14–16 minutes, turning it halfway through. The exact cooking time will depend on the thickness of the breast.
6. Check that the thickest part has reached an internal temperature of 74°C. Remove the chicken and allow it to rest for 3–5 minutes before cutting it into thick diagonal slices.

Prepare the mango sauce

7. Heat the oil in a pan over medium heat. Add the cumin seeds and allow them to sizzle briefly.
8. Add the red chilli flakes, red bell pepper, garlic, onion and ginger. Sauté until the onion softens and the aromatics become fragrant.
9. Add the mango pulp and sweetener. Cook for 2–3 minutes, stirring frequently, until the mixture begins to bubble and thicken slightly.
10. Remove from the heat and allow the mixture to cool briefly. Blend until smooth. If the sauce is too thick, blend in 1–2 tablespoons of water until it reaches a thick but pourable consistency.

Glaze and caramelise

11. Coat the sliced chicken evenly with the mango sauce.
12. Return the glazed chicken slices to the air fryer and cook at 180°C for another 3–5 minutes, until the sauce becomes glossy and lightly caramelised.
13. Serve immediately with any remaining mango sauce spooned around the chicken.

Ipshita’s Note

Cooking the chicken breast whole before slicing helps it retain its juices. During the final air-frying stage, cook it only long enough to caramelise the mango glaze—overcooking will dry out the chicken.

Nutrition written this way mit severs one  person as its only 200g chicken