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When Hanger Strikes

  • Writer's pictureMari

Sweet Chili Mandarin Mango Salad with Crispy Chicken

Don’t have much to say about this one except for it’s the best salad I’ve ever made (i dont make a lot of salads).


Sweet Chili Mango Mandarin Salad with Crispy Chicken

Prep Time: 25 minutes Cook Time: 4-7 minutes Yield: 4-6 servings


For the Salad

  • 4 cups purple cabbage, shredded

  • 1 red bell pepper, julienned

  • 1 cup cucumber, julienned

  • 2 mandarin oranges, peeled and segmented

  • 1 mango, julienned

  • 1 avocado, sliced

  • 1/3 cup red onion, thinly sliced

For the Crispy Chicken

  • 2 chicken breasts, cut into very thin strips

  • 2 tbs cornstarch

  • Salt and pepper to taste

  • 1 egg

  • 1/3 cup sweet chili sauce

  • 1 3/4 cup Panko bread crumbs

  • 1 tbs sesame seeds

  • Vegetable oil + olive oil to pan fry

For the Dressing

  • 2 tbs sweet chili sauce

  • 3 tbs soy sauce

  • 3 tbs oriental vinegar (sub rice vinegar)

  • few drops of sesame oil

  • 1/4 cup olive oil

  • 1 tsp sesame seeds

  • 1 tsp black onion seeds


  1. In a large salad bowl, add all of the ingredients for the salad. I like to lay the cabbage on the bottom as the base, then arrange the rest of the fruits and vegetables on top.

  2. Prepare the chicken by cutting the breasts into very thin strips, patting dry, mix coating in the cornstarch, salt and pepper. In a shallow bowl, mix in the egg and sweet chili sauce. In another shallow bowl, mix the panic breadcrumb, sesame seed, and a bit more salt and pepper to taste. Dip the chicken strips in sweet chili egg mixture, then dredge in the panic breadcrumb mixture. Set the coated chicken aside. Repeat until all chicken has been breaded.

  3. In a frying pan, heat up the vegetable and olive oil over medium/medium low heat. Once the oil begins to shimmer, gently place the chicken strips into the pan. Do not over crowd. Pan fry the chicken strips for a total of 4-7 minutes or until the chicken reaches an internal temperature of 165 F, flipping halfway through to avoid burning. Repeat until all chicken has been cooked. Set aside.

  4. In a mixing bowl, combine all of the ingredients for the dressing. Whisk until fully combined.

  5. Lay the warm chicken strips over the salad. Drizzle with the dressing. Serve immediately.


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