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.
Ingredients
Scale
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)
Instructions
- Prepare the Chicken: Wash the chicken thoroughly and pat dry with paper towels. Cut the chicken into small bite-sized cubes for even frying.
- 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.
- 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.
- 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.
- Cook Vegetables: Add the cubed onion and bell peppers, cooking for about one minute until slightly softened.
- 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.
- 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.
- 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.
- 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
