Chinese Style Mango Chicken Stir Fry Recipe

Introduction

This Chinese Style Mango Chicken Stir Fry is a vibrant and flavorful dish that combines tender fried chicken with a tangy, sweet, and spicy sauce accented by fresh mango. It’s a delightful way to enjoy a quick stir fry with a tropical twist, perfect for weeknight dinners.

Ingredients

• 1 pound skinless boneless chicken breasts or thighs (500 g)
• 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)
• 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

1. Step 1: Wash the chicken and pat it dry with paper towels. Cut into small bite-size cubes.
2. Step 2: In a medium bowl, mix cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper powder.
3. Step 3: Add the chicken pieces to the flour mixture and coat them evenly.
4. Step 4: Heat oil for frying in a pan over high heat. Once hot, fry half the chicken pieces until golden and crisp. Drain and set aside. Repeat with remaining chicken.
5. Step 5: In a wok, heat 3 tablespoons of cooking oil over high heat. Add chopped garlic and green chilies; fry for 3–4 seconds.
6. Step 6: Add onion and bell peppers and cook for about 1 minute until slightly tender.
7. Step 7: Stir in dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper. Mix well.
8. Step 8: Mix the cornstarch with water to make a slurry, then add it to the wok. Cook for about 1 minute until the sauce thickens, adding more water if needed.
9. Step 9: Add the fried chicken and mango cubes to the wok. Toss to coat evenly.
10. Step 10: Garnish with chopped spring onion greens and serve immediately.

Tips & Variations

• Use boneless chicken thighs for juicier results or breasts for leaner meat.
• Add pineapple chunks or cashews for extra sweetness and crunch.
• Adjust the amount of green chilies and red chili paste to control spiciness.
• For a gluten-free version, substitute all-purpose flour with rice flour and use gluten-free soy sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or in the microwave until warmed through. The mango may soften upon reheating, so it’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw it completely and pat it dry before coating and frying to ensure a crispy texture.

What can I substitute if I don’t have ginger garlic paste?

You can use equal parts freshly minced ginger and garlic or use garlic and ginger powders, though fresh will provide the best flavor.

Chinese Style Mango Chicken Stir Fry Recipe

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★★★★★

4.5 from 64 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A flavorful and vibrant Chinese Style Mango Chicken Stir Fry featuring crispy fried chicken pieces tossed in a sweet, tangy, and spicy sauce with ripe mangoes and fresh vegetables, perfect for a quick and delicious weeknight meal.

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Ingredients

Scale 1x2x3x

For Frying The Chicken

• 1 pound skinless boneless chicken breasts or thighs (500 g)
• ¼ cup cornstarch
• ¼ cup all-purpose flour
• 1 teaspoon ginger garlic paste
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• Any neutral flavored oil (for frying)

For The Curry

• 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)

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Instructions

1. Prepare the Chicken: Wash the chicken thoroughly and pat dry with paper towels. Cut the chicken into small bite-sized cubes for even frying.
2. Coat the Chicken: In a medium bowl, combine cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper. Add the chicken cubes and toss well to coat evenly with the flour mixture.
3. Fry the Chicken: Heat neutral oil in a pan over high heat. Once hot, fry half the chicken pieces until they turn crisp and golden brown. Drain on paper towels and set aside. Repeat with the remaining chicken.
4. Make the Sauce Base: Heat 3 tablespoons of cooking oil in a wok over high heat. Sauté chopped garlic and green chilies for 3-4 seconds until aromatic.
5. Cook Vegetables: Add the cubed onion and bell peppers, cooking for about one minute until slightly softened.
6. 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 flavors.
7. Thicken the Sauce: In a separate bowl, mix cornstarch with water to create a slurry. Pour this into the wok and cook for about a minute, stirring, until the sauce thickens. Adjust consistency by adding more water if necessary.
8. Combine Chicken and Mango: Add the fried chicken pieces and cubed ripe mangoes to the wok. Toss gently to coat everything evenly with the sauce.
9. Garnish and Serve: Sprinkle chopped spring onion greens on top and serve the mango chicken stir fry immediately while hot and fresh.

Notes

• Use ripe mangoes for the best sweet and tangy flavor contrast in the dish.
• Adjust the amount of green chilies and chili paste to control the spice level.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and ensure soy sauce used is gluten-free.
• If preferred, chicken thighs can be used instead of breasts for juicier meat.
• Serve with steamed white rice or noodles for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Chinese

Keywords: Mango Chicken Stir Fry, Chinese Chicken Stir Fry, Sweet and Spicy Chicken, Fried Chicken Stir Fry, Mango Recipe, Easy Chinese Stir Fry