Name: Chinese Style Mango Chicken Stir Fry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
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, as needed); 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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Introduction

Chinese Style Mango Chicken Stir Fry is a delightful blend of crispy chicken and sweet, tangy mango in a flavorful sauce. This vibrant dish combines fresh ingredients and bold sauces to create a perfect balance of taste and texture, ideal for a quick weeknight dinner.

A round white bowl filled with pieces of fried chicken coated in a glossy, thick reddish-brown sauce, mixed with bright orange mango cubes and small green onion slices scattered on top. The chicken pieces look crispy with a crunchy texture under the sauce. The bowl sits on a textured beige fabric over a metal tray, all placed on a white marbled surface. In the background, there are green onion stalks and a sliced mango with bright yellow flesh. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

Use ripe, juicy mangoes for the best sweetness; otherwise, unripe mango will add an interesting tartness.
For a spicier kick, increase the number of green chilies or use a hotter chili paste.
Chicken thighs remain juicier than breasts and are preferred for frying in this recipe.
Serve with steamed rice or noodles for a complete meal.

Storage

Store leftover mango chicken 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. Avoid overheating to keep the chicken tender and the mango fresh.

How to Serve

A top view of a black pan filled with small pieces of brown fried chicken covered in a shiny dark brown sauce. Mixed in are yellow cubes of paneer, purple chunks of onion, and green bell pepper pieces, all evenly coated with the thick sauce. The pan has a wooden handle on the left and a metal handle on the right. The background shows a white marbled surface with some scattered pieces of green bell pepper and black peppercorns. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but ensure the chicken is completely thawed and patted dry before coating and frying to achieve a crispy texture.

What can I substitute for mango if it’s not available?

Pineapple or peaches make good alternatives, providing a similar sweet and tangy flavor that complements the sauce and chicken.