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)
- 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)
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.
