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Chinese Style Mango Chicken Stir Fry Recipe

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4.4 from 69 reviews

This Chinese Style Mango Chicken Stir Fry is a delightful fusion dish combining crispy fried chicken with a tangy, sweet, and spicy mango curry sauce. Perfect for a quick and flavorful weeknight dinner, it features tender chicken cubes coated and fried to perfection, then tossed in a vibrant sauce made with fresh mangoes, bell peppers, and a blend of Asian-inspired sauces and spices.

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

  • 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, for garnish

Instructions

  1. Prepare and coat the chicken: Wash the chicken pieces and pat dry with paper towels. Cut the chicken into small bite-sized cubes. In a medium-sized mixing bowl, combine cornstarch, all-purpose flour, ginger garlic paste, salt, and ground black pepper. Add the chicken cubes and toss thoroughly to coat each piece evenly with the flour mixture.
  2. Fry the chicken: Heat a sufficient amount of neutral oil in a pan over high heat. Once the oil is hot, fry half of the chicken pieces in the oil until they turn crisp and golden brown on the outside. Remove and drain on paper towels. Repeat with the remaining chicken pieces and set aside.
  3. Make the sauce base: In a wok, heat 3 tablespoons of cooking oil over high heat. Add the chopped garlic and green chilies, frying for 3-4 seconds until fragrant. Add the onion cubes and bell peppers; cook for about one minute, stirring frequently to soften them slightly.
  4. Add sauces and seasonings: Into the wok, mix in the dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and ground black pepper. Stir well to combine all the ingredients.
  5. Thicken the sauce: Create a slurry by mixing the 2 tablespoons of cornstarch with 1 cup of water until smooth. Pour this slurry into the wok and cook for about one minute or until the sauce thickens and the cornstarch is fully cooked. Add a little more water if the sauce becomes too thick.
  6. Combine chicken and mango: Add the fried chicken pieces and cubed ripe mangoes to the thickened sauce in the wok. Toss gently to coat evenly, allowing the mango to warm through without breaking apart.
  7. Garnish and serve: Sprinkle chopped spring onion greens over the stir fry just before serving. Serve immediately for the best taste and texture.

Notes

  • Use ripe mangoes for the best balance of sweetness and flavor in the sauce.
  • Adjust the number of green chilies according to your desired spice level.
  • Frying the chicken in batches helps keep the oil temperature stable and ensures even crisping.
  • This dish pairs well with steamed jasmine rice or fried rice.
  • If you prefer a lighter version, chicken can be sautéed instead of deep-fried, though the texture will be less crispy.
  • Leftovers can be refrigerated for up to 2 days but are best eaten fresh.

Find it online: https://forkvista.com/chinese-style-mango-chicken-stir-fry-recipe/