Description
A vibrant and flavorful Chinese-style mango chicken stir fry combining crispy, tender chicken with a tangy, sweet, and spicy mango sauce. This colorful dish features bell peppers, green chilies, and a medley of sauces bringing a perfect balance of heat and sweetness, making it an easy and delicious meal for any occasion.
Ingredients
Scale
Chicken Coating
- 1 pound skinless boneless chicken breasts or thighs (500 g), cut into small bite-size cubes
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger garlic paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Neutral flavored oil (for frying)
Sauce and Stir Fry
- 3 tablespoons cooking oil
- 2 tablespoons chopped garlic
- 2-3 green chilies, chopped
- 1 large onion, cut into 1-inch cubes
- 1 cup cubed bell peppers (1-inch cubes)
- 2 tablespoons dark soy sauce
- 4 tablespoons sweet chili sauce
- 2 tablespoons red chili paste
- 2 tablespoons tomato ketchup
- 1 tablespoon rice vinegar
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup peeled and cubed ripe mangoes
- Chopped spring onion greens (to garnish)
Instructions
- Prepare Chicken: Wash the chicken pieces and pat them dry using paper towels. Cut into small bite-size cubes if not already done.
- Coat Chicken: In a medium bowl, mix cornstarch, all-purpose flour, ginger garlic paste, salt, and ground black pepper. Add the chicken cubes and toss well to coat them evenly with the flour mixture.
- Fry Chicken: Heat neutral oil in a pan over high heat. Once hot, fry half of the chicken pieces until crisp and golden brown on the outside. Remove and drain on paper towels. Repeat with the remaining chicken pieces. Set all cooked chicken aside.
- Prepare Sauce Base: Heat 3 tablespoons of cooking oil in a wok over high heat. Add chopped garlic and green chilies and stir-fry for 3 to 4 seconds until fragrant.
- Sauté Vegetables: Add the cubed onion and bell peppers to the wok. Stir-fry for about one minute until they start to soften slightly.
- Add Sauces and Seasoning: Mix in dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and ground black pepper into the wok. Stir well to combine all flavors.
- Make Cornstarch Slurry: In a separate small bowl, mix cornstarch with water to create a smooth slurry. Pour this into the wok and cook, stirring continuously, until the sauce thickens and the cornstarch is fully cooked, about one minute. Add more water if the sauce becomes too thick.
- Combine Chicken and Mango: Add the fried chicken pieces and the peeled, cubed ripe mangoes to the wok. Toss everything together gently to coat the chicken with the sauce and distribute mango pieces evenly.
- Garnish and Serve: Remove from heat, garnish with chopped spring onion greens, and serve immediately for the best flavor and texture.
Notes
- Use ripe, sweet mangoes for the best contrast with the spicy sauce.
- Adjust the number of green chilies to control the heat level.
- Neutral oils like vegetable or canola oil are preferred for frying.
- Ensure the chicken coating is evenly distributed to get a crispy texture.
- Serve with steamed rice or noodles for a complete meal.
