“Mon Dieu, C’est Délicieux!” – The Summer Dish That Leaves the Room Silent

I’m the main cook in our house. Since I work from home most days, I’m usually the one who does the shopping too. When life gets busy, meals can get a bit repetitive — the same rotation of favourites, week after week. But every now and then, I get a burst of inspiration and try something new.

There’s one dish that always brings the inspiration back. Every summer, as soon as mangoes are in season, it gets requested again — by family, friends, and even international guests. It’s fresh, fast, and full of flavour. And when it’s served, the room goes quiet.

The most delicious thing I’ve ever eaten might just be this: Garlic sesame crumbed chicken with mango salsa.

It’s one of those rare meals where everything comes together just right — sweet, spicy, crunchy, cool. I remember serving it to a French family who were visiting us in Australia. They loved it so much they asked for the recipe. That’s when I knew this dish wasn’t just a summer favourite — it was something special.

Here’s how to make it:

Garlic Sesame Crumbed Chicken with Mango Salsa

For the marinade:

• 2 small red chillies, deseeded and finely chopped
• ½ tablespoon olive oil
• Juice of 2 large limes
• 2 tablespoons palm sugar
• 1 tablespoon fish sauce
• 1 garlic clove, crushed

For the salad:

• 2 just-ripe mangoes, peeled and diced
• 1 cup coriander leaves

For the crumbed chicken:

• 1 cup dried breadcrumbs
• 2 tablespoons sesame seeds
• 500g chicken tenderloins
• Peanut oil, for shallow-frying

For the dip:

• 2 eggs, lightly whisked
• 1 tablespoon chopped fresh coriander
• 1 teaspoon soy sauce
• 1 small garlic clove, crushed

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Method

1. Combine the mango and coriander in a bowl. Pour over the marinade ingredients, toss gently, and set aside.
2. On a plate, mix together breadcrumbs and sesame seeds. In a shallow bowl, whisk together the eggs, chopped coriander, soy sauce, and garlic.
3. Dip each piece of chicken first in the egg mixture, then press into the crumb mixture to coat. Set aside on a large plate.
4. Heat peanut oil in a frying pan over medium heat. Cook the chicken in batches, 2–3 minutes on each side, until golden and cooked through. Transfer to a plate lined with paper towel.
5. Serve warm, alongside the mango salad. Watch the room go quiet.

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This is what delicious means to me: fresh ingredients, shared tables, and the kind of recipe that brings people together — and keeps them coming back.