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Monday, April 16, 2012

Panko Crusted Chicken with Spicy Mango Sauce

I honestly thought that I had shared this recipe with you before now; but, when I did a search here on the blog to find the recipe so that I could make it for dinner tonight, I found that I had not shared it yet.  I did, however, tease you with it here last year.

This recipe is courtesy of Chef Son-in-Law.   He prepared it one night when the kids came down to visit us in Louisiana.  It seemed like he just went into the kitchen and through some stuff together and came up with this amazing marinade for the chicken and the sauce for the top.   He couldn't leave without writing it down and sharing it with all of us.   David and I have made it several times since then and my stepson and his wife have made it several times, as well.   The sweet daughter-in-law said that this is her favorite meal.  I agree.

The marinade makes enough to coat, at least, 6 chicken breasts.   If you don't buy thin cut chicken breasts, butterfly them or pound them until they are thin.  You will want plenty of surface area for the marinade and the crispy panko coating.

Chicken Marinade

1 cup Sake
1 tsp. Ginger
1 Tbsp. Dried Mustard
¼ cup Marukan Rice Wine Vinegar
½ cup Crushed Pineapple (fresh, if possible)

Mix all of the ingredients together and pour over chicken breasts to coat thoroughly.  Refrigerate for at least an hour. The longer that you let it marinate, the better it tastes, in my opinion.

Since moving from Louisiana, Dale's Seasoning is not something that I can readily find on my supermarket shelves.  Moore's Marinade is an okay substitute for Dale's, if you can find it.  This time we had an open bottle of Stubb's Texas Teriyaki Marinade in the fridge so I used that.  If none of those are available, I would substitute another teriyaki sauce of your choosing.

While the chicken is marinating, it is time to make the sauce....

Mango Sauce

2 Mangoes
 ½ cup Crushed Fresh Pineapple
1 tsp. Ginger
1 tsp. Dry Mustard
3 Tbsp. Sweet Red Chili Sauce
2 Tbsp. Brown Sugar
½ cup Quartered Cherry Tomatoes
 1 cup Sake
Splash of Rice Wine Vinegar
Sriracha, to taste 

Mix all of the above ingredients in a saucepan over medium heat.  Bring to a simmer and reduce heat to low.  Reduce to thicken, stirring frequently.

Served with Forbidden Rice Salad or just simply grilled baby bok choy as we did tonight, this recipe is light, healthy and delicious!

Thanks so much for stopping by!

This recipe is being shared here for
Southern Sundays at Slice of Southern.


  1. bella this sounds sooooooooooo so so SO good. I can taste the mangos from here :o)

  2. I love mangos too so may give this one a try! Thanks for sharing : )

  3. That sauce is one die for. Looks perfect.

  4. This looks delicious!!! Maybe I can try with shrimp!

  5. Wow! This sounds so yummy! I might just have to give this a try sometime! Hope you are well my friend. xoxo

  6. I love mangoes in sweet/savory applications and this sauce sounds drinkable!

  7. Chicken with mango sauce - sure sounds wonderful!

  8. YUM!!! LOVE mangos and love them even more when they are the components of a sauce! This is so up my alley.. can't wait to try it!

  9. Your recipe looks delicious! So funny we had bok choy with dinner the other night.

  10. Hello Dear Candace,

    So nice to know you are back blogging. I will keep this recipe in my must try recipes since it seems to be a hit with your family.

    Have a great and happy week.


  11. I was SO THRILLED that you won the mangoes! And look at the amazing things you and your family chef did with them!!! Hungry just looking at it all ... :)

  12. Dang, and I just used my mango in a smoothie today and then I see this fabulous recipe! I'd love it if you would share this post on my Southern Sundays linky party on Sunday. www.asliceofsouthern.blogspot.com

    Hope to see you there!

  13. Thanks for joining Southern Sundays with this wonderful recipe! I'll be announcing the featured recipes next week. Hope to see you at the next party with another great item!


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