Description
This Chinese-Style Mango Chicken Stir Fry is a vibrant and flavorful dish that combines crispy fried chicken with a tangy, sweet, and mildly spicy sauce. The addition of ripe mango cubes adds a refreshing tropical twist that balances the heat and savoriness of the dish. Perfect for a quick and delicious weeknight dinner, this recipe serves 4 and is ready in just 30 minutes.
Ingredients
Scale
Chicken Coating
- 1 lb skinless, boneless chicken breasts or thighs, cubed
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tsp ginger garlic paste
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Neutral oil, for frying
Sauce and Stir Fry
- 3 tbsp cooking oil
- 2 tbsp chopped garlic
- 2-3 green chilies, chopped
- 1 large onion, cut into 1-inch cubes
- 1 cup bell peppers, cut into 1-inch cubes
- 2 tbsp dark soy sauce
- 4 tbsp sweet chili sauce
- 2 tbsp red chili paste
- 2 tbsp tomato ketchup
- 1 tbsp rice vinegar
- 1/2 tsp salt (or to taste)
- 1/2 tsp ground black pepper
- 2 tbsp cornstarch
- 1 cup water
- 1 cup ripe mango, peeled and cubed
- Chopped spring onion greens, for garnish
Instructions
- Prepare the Chicken Coating: In a medium bowl, combine cornstarch, all-purpose flour, ginger garlic paste, salt, and ground black pepper. Mix well to create the coating mixture.
- Coat the Chicken: Add the cubed chicken pieces to the bowl and toss thoroughly to ensure each piece is evenly coated with the flour mixture.
- Fry the Chicken: Heat neutral oil in a pan over high heat. Fry the coated chicken in batches until the pieces are golden brown and crispy. Once cooked, drain on paper towels and set aside.
- Prepare the Sauce Base: Heat 3 tablespoons of cooking oil in a wok over high heat. Add chopped garlic and green chilies, stir-frying for a few seconds until fragrant.
- Sauté Vegetables: Add the cubed onion and bell peppers to the wok. Cook and stir-fry for about 1 minute until vegetables are slightly tender but still crisp.
- Add Sauces and Seasonings: Stir in dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and ground black pepper. Mix well to combine all the flavors.
- Thicken the Sauce: In a small bowl, mix 2 tablespoons of cornstarch with 1 cup of water to create a slurry. Pour this slurry into the wok and stir continuously until the sauce thickens to your desired consistency.
- Combine Chicken and Mango: Add the fried chicken pieces and cubed ripe mango into the wok. Stir everything together carefully so that the chicken and mango are coated well with the thickened sauce.
- Garnish and Serve: Garnish the stir fry with chopped spring onion greens. Serve hot immediately for best flavor and texture.
Notes
- Use skinless, boneless chicken thighs for juicier texture or breasts for leaner meat.
- Adjust the amount of green chilies and chili paste based on your preferred spice level.
- Ensure the oil is hot before frying the chicken to achieve a crispy coating.
- Ripe mango adds a sweet and tangy contrast; if unavailable, you can substitute with pineapple chunks.
- This dish pairs well with steamed jasmine rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
