Best 3 Mini Chicken Cigars With Sweet And Sour Mango Dipping Sauce Recipes

Welcome to the culinary journey of creating delightful mini chicken cigars, expertly paired with a delectable sweet and sour mango dipping sauce. These crispy and flavorful cigars, filled with tender chicken and seasoned to perfection, offer a tantalizing appetizer or party snack that will impress your guests. The vibrant sweet and sour mango dipping sauce, bursting with tropical flavors, is the perfect complement to the savory chicken cigars, creating a harmonious balance of flavors that will leave your taste buds wanting more. So, grab your apron and let's embark on this culinary adventure, where we'll uncover the secrets to making these mini chicken cigars and their irresistible dipping sauce.

Check out the recipes below so you can choose the best recipe for yourself!

MINI CHICKEN CIGARS WITH SWEET AND SOUR DIPPING SAUCE

Mini Chicken Cigars With Sweet and Sour Dipping Sauce image

This savory little morsel was one of the appetizers featured when Food Network chefs catered a wedding. (Rachael Ray's offering).

Provided by SharleneW

Categories Chicken

Time 45m

Yield 64 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs ground chicken
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons poultry seasoning
2 teaspoons chili powder
2 teaspoons grill seasoning (recommended Montreal Seasoning by McCormick)
2 tablespoons chopped fresh parsley leaves (a handful)
8 sheets phyllo dough
1/2 cup butter, melted
2 tablespoons sweet plum sauce or 2 tablespoons Chinese duck sauce
2 tablespoons rice vinegar
1/4 cup light oil (such as peanut, canola, or vegetable oil)
kosher salt
fresh ground black pepper, to taste
1/2 cup finely diced mango (optional)
1 scallion, green tops only, thinly sliced on the bias

Steps:

For the chicken cigars: Preheat oven to 425°F.
Place chicken in a bowl and mix with spices and parsley. (I actually used my food processor to shred/chop chicken and mix in the spices and it worked nicely--use it to chop the parsley first and then add other ingredients).
Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each of phyllo over the last buttered sheet to make 4 layers. Cut layered phyllo into 16 rectangles (4 x 4).
On one end of each of the rectangles, place a heaping tablespoon of chicken filling. Roll up tightly to make mini "cigars". Cut each of these in half and place on a cookie sheet. (They should overlap slightly on the bottom--they will stay together nicely if you press them gently after you place them on the cookie sheet). Butter the tops of each.
Bake for 10 to 12 minutes, until golden brown.
Repeat with second half of phyllo sheets and chicken mixture.
Make the sweet and sour dipping sauce by whisking together plum or duck sauce and vinegar in a bowl. Stream in oil and continue whisking to combine. Season with salt and pepper. Fold in mango and sliced scallions.
Serve either hot or at room temperature with dipping sauce.

CHICKEN CIGARS

Chicken Cigars image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds ground chicken breast
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons poultry seasoning
2 teaspoons chili powder
2 teaspoons grill seasoning (recommended: Montreal Seasoning by McCormick), half a palm full
2 tablespoons chopped parsley leaves, a handful
4 sheets phyllo dough
4 tablespoons butter, melted

Steps:

Preheat oven to 425 degrees F.
Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet, butter it and top with a second sheet. Divide the chicken in half. Form a 1-inch thick log the length of the long side of the phyllo dough. Roll the log in phyllo tightly. Cut the chicken filled phyllo into 4 "cigars" and brush with a dab more butter. Repeat to make a total of 8 chicken and phyllo roll-ups.
Bake 12 to 15 minutes until golden.

SWEET AND SOUR MANGO CHICKEN WITH SESAME RICE

Sweet and Sour Mango Chicken with Sesame Rice image

Tender chicken, salty cashews, and sweet mangoes in a spicy onion-based sauce served with rice speckled with sesame seeds.

Provided by C Anthony

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 3h27m

Yield 4

Number Of Ingredients 16

Ingredients

4 skinless, boneless chicken breasts, cut into bite-sized pieces
½ cup honey
¼ cup soy sauce
¼ cup rice vinegar
1 tablespoon sambal oelek (Indonesian red chile paste)
1 (1 inch) piece ginger, grated
½ teaspoon sesame oil
2 cups water
1 cup uncooked short-grain white rice
2 tablespoons toasted sesame seeds
1 tablespoon vegetable oil
1 large onion, finely chopped
2 cloves garlic, grated
2 large mangoes, peeled and cubed
¾ cup roasted salted cashews
freshly ground black pepper

Steps:

Combine chicken, honey, soy sauce, rice vinegar, sambal oelek, ginger, and sesame oil in a large resealable plastic bag. Seal and place in the refrigerator to marinate, about 2 1/2 hours.
Bring water to a boil in a small saucepan. Stir in rice. Reduce heat and simmer, covered, until rice is tender, about 15 minutes. Sprinkle sesame seeds over the surface of the rice. Continue cooking until water is completely absorbed, about 5 minutes more. Fluff rice with a fork to fully incorporate sesame seeds.
Heat vegetable oil in a large skillet or wok over high heat. Cook and stir onion until browned, 5 to 10 minutes. Add chicken mixture, including marinade, and garlic; saute until chicken is no longer pink in the center and sauce coats chicken pieces, 5 to 8 minutes.
Stir mangoes and cashews into the skillet until just warmed through, about 2 minutes. Serve over rice. Garnish with black pepper.

Nutrition Facts : Calories 771.4 calories, Carbohydrate 117.7 g, Cholesterol 58.5 mg, Fat 21.6 g, Fiber 5.9 g, Protein 32.4 g, SaturatedFat 4.1 g, Sodium 1157.6 mg, Sugar 61.7 g

Tips:

To make the chicken cigars easier to roll, use wonton wrappers that are at room temperature.
If you don't have a meat grinder, you can mince the chicken breast in a food processor.
To make the mango dipping sauce, use ripe mangoes that are sweet and juicy.
You can adjust the heat of the dipping sauce by adding more or less chili peppers.
Serve the chicken cigars with the mango dipping sauce and enjoy!

Conclusion:

These mini chicken cigars with sweet and sour mango dipping sauce are a delicious and easy-to-make appetizer that is perfect for any occasion. The chicken cigars are crispy and flavorful, while the mango dipping sauce is sweet, sour, and spicy. This dish is sure to be a hit with your friends and family.