Mango Sauce:
2 ripe mangos; chunked
1 tsp chilli sauce
1 tbsp rice vinegar; or white or cider vinegar
1 1/2 tbsp soy sauce
2 tbsp fish sauce
1/2 lime; juiced
1 tbsp brown sugar
1 inch ginger; sliced
3 cloves garlic
1/4 tsp turmeric
2 kaffir lime leaves; slivered

Chicken:
1 cup flour
1/2 teaspoon salt
2 to 3 chicken breasts; 2 in pieces
1/4 cup oil
1 red bell pepper
1 mango; chunked
4 tbsp coconut milk
1/4 cup fresh coriander

1. Place 2 ripe mango chunks, red chili, rice vinegar, soy sauce, fish sauce, lime juice, brown sugar, ginger, garlic, turmeric, and kaffir lime leaves in a food processor or blender. Process well, until more or less smooth.

2. Taste the sauce. The goal is to reach a balance of sweet, sour, spicy, and salty. Add more sugar if you find the sauce too sour (this will depend on the sweetness of your mangos). If not spicy enough, add more chili. If not salty/flavorful enough, add more fish sauce. If too salty or too sweet, add more lime juice. Set aside.

3. In a medium bowl, whisk together the flour and salt. Add the chicken pieces and turn or gently stir them to coat.

4. Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces, 3 to 5 minutes per side, or until light golden brown and cooked through.

5. Remove chicken from pan and set on a paper towel.

6. Wash out the wok/frying pan, or use another (clean) one. Set over medium-high heat and add the mango sauce plus red bell pepper. Bring to a gentle boil, then reduce to a simmer (medium to low heat).

7. If sauce becomes too thick, add 3 to 4 tablespoons coconut milk or water. Simmer 3 to 4 minutes, or until the pepper has softened slightly but still retains some crispness.

8. Add the fried chicken pieces, gently stirring them into the sauce. If desired, add chunks of mango (fruit of 1/2 to 1 ripe mango). Simmer briefly, just until everything is hot.

9. Do a final taste test for salt, tasting the sauce together with the chicken. Add a little more fish sauce or chili if desired.

10. Transfer to a serving dish. Sprinkle with fresh coriander and serve with plenty of Thai jasmine-scented rice. For an extra special treat, use easy coconut rice.