The Comfort of Chinese Style Mango Chicken Stir Fry Recipe
Whenever I crave a dish that’s both vibrant and comforting, this Chinese Style Mango Chicken Stir Fry Recipe comes straight to mind. There’s something truly magical about the way the golden, juicy mango chunks mingle with crisp bell peppers and tender chicken, all wrapped in a slightly sweet and spicy sauce.
This dish feels like a gentle weekend hug in your kitchen—warm, aromatic, and incredibly satisfying without being fussy. You’ll notice the delicate balance of heat from the green chilies with the mellow sweetness of ripe mangoes, giving every bite a lively contrast that keeps me coming back for more.
I remember the first time I made it, the kitchen filled with enticing garlic and soy aromas as the sauce thickened to a glossy finish. It’s a recipe that’s easy to follow yet delivers a restaurant-quality meal you can enjoy any day of the week.
What Makes It Irresistible
- Layered flavor: Comforting, rich, and beautifully balanced.
- Easy method: Steps designed for any skill level.
- Adaptable: Works with pantry swaps and seasonal twists.
- Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
- Chicken breasts or thighs: Thighs offer more tenderness; breasts keep it lean.
- Cornstarch & all-purpose flour: Create that crispy coating on the chicken.
- Ginger garlic paste: Adds warm depth and aroma to the chicken coating.
- Green chilies & red chili paste: Provide the perfect spicy kick—adjust to your heat preference.
- Dark soy sauce: Brings umami richness and a hint of sweetness.
- Sweet chili sauce & tomato ketchup: These balance sour and sweet beautifully, crafting the signature sauce.
- Rice vinegar: Adds a gentle tang that brightens the entire dish.
- Ripe mangoes: Juicy and fragrant, they provide the star sweet note contrasting with the spices.
- Bell peppers & onions: Keep the stir fry colorful with crisp texture and mild sweetness.
- Spring onions: For fresh, oniony garnish that finishes the dish.
Prep Before You Begin
In my experience, prepping everything ahead—a classic mise en place—makes cooking this Chinese Style Mango Chicken Stir Fry Recipe feel like pure joy, not a rush. Cut your chicken, chop veggies, and have all sauces measured out. You’ll want your frying oil hot and ready to create that irresistibly crispy crust.
Tools & Setup
Here’s what you’ll want on hand so your Chinese Style Mango Chicken Stir Fry Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Chinese Style Mango Chicken Stir Fry Recipe
1. Prepare the chicken: Pat the chicken dry with paper towels—this helps the coating stick better. Cut into bite-size cubes that will crisp up perfectly. Then mix the cornstarch, flour, ginger garlic paste, salt, and pepper until smooth in a bowl. Toss the chicken cubes gently to coat every piece evenly—almost like giving them a light flour hug.
2. Fry the chicken crisp: Heat your neutral oil over high heat until it shimmers. Drop half the chicken pieces in and watch them transform – after a few minutes, they’ll be golden and crunchy on the outside while tender inside. Drain on paper towels and repeat with the rest. This double fry method is a technique I swear by to get that perfect crispy texture.
3. Build the sauce base: In a hot wok, heat oil and toss in garlic and green chilies to awaken your senses with their punchy aroma. Stir-fry them quickly—about 3 to 4 seconds—until fragrant. Then add onions and bell peppers, letting them soften just slightly, offering a fresh crunch that’ll balance the dish.
4. Layer in flavor: Pour in dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, and rice vinegar, stirring well so all those flavors marry. Season with salt and pepper. This mixture for your Chinese Style Mango Chicken Stir Fry Recipe carries the perfect syrupy richness with just a touch of tang.
Expert Tips to Nail It
To keep chicken pieces crispy, avoid overcrowding the frying pan—cook in batches if needed. Also, stir your sauce continuously once you add the cornstarch slurry to prevent lumps and ensure a velvety finish. Finally, add the mango only at the very end to keep those juicy cubes fresh and vibrant.
5. Thicken the sauce: Mix cornstarch with water to create a smooth slurry. Pour this in slowly while stirring so the sauce thickens to a silky consistency—just right to coat every bite.
6. Finish with mango and chicken: Gently fold in the fried chicken and those luscious mango cubes. The mango’s natural sweetness mingles delightfully with the spicy, tangy sauce. Heat through just enough to marry flavors but not lose the mango’s freshness.
7. Garnish and serve: Sprinkle chopped spring onion greens on top for that fresh pop of color and subtle bite. Enjoy it piping hot over steamed jasmine rice or alongside simple fried noodles.
Creative Variations for Chinese Style Mango Chicken Stir Fry Recipe
- Swap chicken for shrimp or tofu to switch up the protein while maintaining bold flavor.
- Add pineapple chunks instead of mango for a tangier tropical twist.
- Include roasted cashews or peanuts for extra crunch and richness.
- Substitute bell peppers with snap peas or baby corn for seasonal crunch.
- For an extra smokey note, use a splash of toasted sesame oil just before serving.
- Turn it into lettuce wraps by serving with crisp iceberg leaves for a fun, handheld option.
Storage, Freezing & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days—best enjoyed fresh but still delightful reheated.
- Freeze cooked chicken and sauce separately (without mango) for up to 2 months; add fresh mango when reheating.
- Reheat gently in a skillet over medium heat to maintain the chicken’s crispness; avoid the microwave if possible for texture’s sake.
- If sauce thickens too much when chilled, stir in a splash of water or broth while warming.
Chinese Style Mango Chicken Stir Fry Recipe FAQs
- Can I use frozen mango? Fresh ripe mango is best for sweetness and texture, but thawed frozen mango can work in a pinch—just expect a softer bite.
- What oil is best for frying chicken? Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil to ensure crispiness without overpowering flavor.
- Can I make this gluten-free? Absolutely! Swap all-purpose flour for rice flour or a gluten-free flour blend and use tamari instead of soy sauce.
- Is this recipe spicy? It has a mild to medium heat level—you can adjust chilies and red chili paste to match your heat preference.
- Can I prep this ahead of time? Yes, prep chicken and veggies in advance, and cook just before serving for freshest results.
Chinese Style Mango Chicken Stir Fry Recipe
This Chinese Style Mango Chicken Stir Fry recipe features crispy fried chicken tossed in a flavorful, tangy, and mildly spicy mango curry sauce. The dish combines tender chicken pieces with fresh bell peppers, ripe mangoes, and a vibrant blend of sauces for a deliciously sweet and savory meal that’s perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Ingredients
For Frying The Chicken
- 1 pound skinless boneless chicken breasts or thighs (500 g)
- ÂĽ cup cornstarch
- ÂĽ cup all-purpose flour
- 1 teaspoon ginger garlic paste
- ½ teaspoon salt
- ÂĽ teaspoon ground black pepper
- Neutral flavored oil (for frying)
For The Curry Sauce
- 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 and Coat the Chicken: Wash the chicken breasts or thighs and pat them dry with paper towels. Cut the chicken into small bite-sized cubes. In a medium bowl, combine cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper powder. Add the cubed chicken pieces to the bowl and thoroughly coat them with the flour mixture.
- Fry the Chicken: Heat a neutral-flavored oil in a frying pan over high heat until hot. Carefully add half of the coated chicken pieces to the oil and fry them until they are crisp and golden brown on the outside. Remove them from the oil and drain on paper towels. Repeat with the remaining chicken pieces and set all fried chicken aside.
- Make the Sauce Base: In a wok, heat 3 tablespoons of cooking oil over high heat. Once hot, add chopped garlic and green chilies, frying them for 3 to 4 seconds to release their fragrance.
- Sauté Vegetables: Add the cubed onion and bell peppers to the wok and cook them for about one minute until they slightly soften but remain crunchy.
- 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 evenly.
- Prepare Cornstarch Slurry and Thicken Sauce: In a small bowl, dissolve 2 tablespoons of cornstarch in 1 cup of water to make a slurry. Pour this into the wok and stir continuously while cooking for about one minute until the sauce thickens and the cornstarch is fully cooked. Add more water if the sauce becomes too thick.
- Toss Chicken and Mango: Add the fried chicken pieces and cubed ripe mangoes into the wok. Gently stir to coat everything evenly with the sauce and allow the mangoes to warm through without breaking apart.
- Garnish and Serve: Remove the wok from heat. Garnish the stir fry with chopped spring onion greens and serve immediately while hot and fresh.
Notes
- Use ripe mangoes for a sweeter, juicier flavor that complements the spicy sauce.
- You can substitute chicken thighs for breasts if you prefer a more tender and juicy texture.
- Adjust green chilies and chili paste quantities to control the spiciness of the dish.
- Be careful not to overcook the bell peppers to keep their crunchiness intact.
- Serve this stir fry with steamed rice or noodles for a complete meal.
- Make sure the oil is hot enough before frying the chicken to ensure a crispy coating.
