This sweet and savory Chinese-Style Mango Chicken Stir Fry comes together in under 30 minutes using a few simple ingredients. Serve it with rice, or noodles for a filling meal.
Jump to:
About Mango Chicken
Mango Chicken Stir Fry is a popular Chinese-style dish that is a delicious combination of sweet ripe mangoes, tender, and juicy fried chicken, crunchy onions, and bell peppers, all dunked in a savory- spicy-sweet sauce.
To make mango chicken, boneless chicken is marinated, fried until golden brown and crisp, and added to a sauce along with fresh mangoes. It makes for a delicious main course option when served with rice or noodles.
This mango chicken recipe is a summer favorite and I make it at least 2-3 times in summer when ripe juicy mangoes are in season.
You can easily double or triple the recipe if making it for a crowd. Just make sure to fry the chicken in batches so that it’s perfectly crispy.
Here are some more Chinese recipes that you can try
- Chinese Hunan Chicken
- Asian Chicken Meatballs
- Veg Hakka Noodles
- Hunan Shrimp
- Zucchini Stir Fry
- Vegetable Fried Rice
- Chicken Clear Soup
- Cantonese Pan Fried Noodles
Ingredients
Chicken – I have used skinless boneless chicken breast but you can use chicken thighs too.
Mangoes – This is the ingredient that makes this dish unique and distinct from other similar recipes. Use ripe and firm mangoes.
If fresh mangoes are not available, then you can use frozen mango chunks too.
Vegetables – I have used onions and bell peppers. You can use any other veggies like baby spinach, carrots, broccoli, snap peas, zucchini, mushroom, etc.
For Coating The Chicken
Chicken pieces are coated with a flour mixture before frying. You will need cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper powder.
You will also need any neutral-flavored oil to deep fry the chicken pieces.
For The Sauce – To make this sweet-spicy sauce, you will need garlic, green chilies, dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, cornstarch, and black pepper powder.
You can adjust the amount of green chilies as per your taste.
How To Make Chinese Mango Chicken
Fry The Chicken
Wash 1 pound (500 g) of skinless boneless chicken breasts and pat them dry using paper tissues.
Cut them into small bite-size cubes.
Add
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger garlic paste
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
to a medium-sized mixing bowl and mix well.
Add the cubed chicken pieces to the bowl and coat them nicely with the flour mixture.
Heat oil for frying in a pan over high heat.
Once the oil is hot, drop ½ of the chicken pieces in the hot oil and fry until crisp and golden brown from the outside.
Drain and keep aside.
Fry the remaining chicken. Drain and keep aside.
Note – If you want extra crispy chicken, then you can double fry it. Fry the chicken once until lightly browned and cooked. Drain it on a plate. Now heat the oil until it is very hot. Drop the fried chicken in batches and fry on high heat until nicely browned and super crispy. Drain on a plate.
Note – Instead of deep-frying, you can either bake the chicken or air fry it. To bake, line the coated chicken on a large baking tray in a single layer and spray with oil. Bake for 20-30 minutes at 350 degrees F until the chicken is browned.
Make The Sauce
Heat 3 tablespoon oil in a wok over high heat.
Once the oil is hot, add 2 tablespoon chopped garlic and 2-3 chopped green chilies and fry for 3-4 seconds.
Add 1 large onion (cut into 1-inch cubes) and 1 cup cubed mixed bell peppers and cook for a minute.
Now add
- 2 tablespoon dark soy sauce
- 4 tablespoon sweet chili sauce
- 2 tablespoon red chili paste
- 2 tablespoon tomato ketchup
- 1 tablespoon rice vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper powder
to the wok and mix well.
Mix 2 tablespoon cornstarch in 1 cup water to make a slurry and add the slurry to the wok.
Cook for a minute or till the sauce thicken and the cornstarch is cooked. Add more water if required.
Add the fried chicken and 1 cup of cubed mango pieces to the wok and mix well.
Garnish with chopped green onions and serve immediately.
Frequently Asked Questions
Hold the mango with one hand and use a sharp knife to cut off one side of the mango, following the curve of the fruit’s pit. Repeat on the other side.
Hold one of the halves of the mango with the skin side down on a cutting board. Score the flesh of the mango in a criss-cross pattern with a sharp knife.
Use a spoon to scoop out the cubes of mango, starting from one end of the scored fruit.
Repeat with the other half of the mango.
If there is still some flesh left on the pit, you can peel it off with a knife and cut the remaining mango into cubes as well.
You can also peel the entire mango using a paring knife. Then cut off one side of the mango, following the curve of the fruit’s pit. Repeat on the other side.
Now chop the flesh into cubes.
Serving Suggestions
Serve it over a bed of steamed jasmine rice or stir-fried noodles for a complete meal.
Top with chopped green onions for added flavor and color.
You can also serve it as a filling for lettuce wraps for a lighter and healthier option.
Storage Suggestions
I would recommend you to make this mango chicken fry fresh, as the fried chicken will not remain crispy and mangoes will get mushy if kept for long.
If you have leftovers, store them in an airtight container in the refrigerator. They should last for up to 3-4 days.
Reheat in a microwave or in a pan over the stovetop until nice hot. Add some water if they have thickened a lot.
If you want to store the Chinese mango chicken for a longer period, you can freeze it. Make sure to cool it down completely before transferring it to an airtight container or freezer bag. It should last for up to 3 months in the freezer.
If you plan on taking it to work or school, you can store it in meal prep containers with airtight lids.
You Might Also Like
Recipe Card
Easy Chinese Mango Chicken Stir Fry Recipe
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
- 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
Fry The Chicken
- Wash the chicken and pat it dry using paper tissues.
- Cut into small bite-size cubes.
- Add cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper powder, to a medium-sized mixing bowl and mix well.
- Add the cubed chicken pieces to the bowl and coat them nicely with the flour mixture.
- Heat oil for frying in a pan over high heat.
- Once the oil is hot, drop ½ of the chicken pieces in the hot oil and fry until crisp and golden brown from the outside.
- Drain and keep aside.
- Fry the remaining chicken. Drain and keep aside.
Make The Sauce
- Heat oil in a wok over high heat.
- Once the oil is hot, add garlic and green chilies and fry for 3-4 seconds.
- Add onion and bell peppers and cook for a minute.
- Now add dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper powder, to the wok and mix well.
- Mix cornstarch in water to make a slurry and add the slurry to the wok.
- Cook for a minute or till the sauce thicken and the cornstarch is cooked. Add more water if required.
- Add the fried chicken and mango pieces to the wok and mix well.
- Garnish with chopped green onions and serve immediately.
Cathy Rae
I had this for dinner tonight. Delicious. Will definitely be making this meal again.
Roger
Great recipe made it a few times now gets better with every serving.
andrea
We ate it up in the same time it took to make it! :). DELICIOUS. I used Indonesian Sambal Uelek as my red chili, and subbed in aminos for the soy, and root flours (cassava and ARrowroot) for wheat and corn starch, making it PALEO-friendly:). thanks.
T Williams
Husband loves it. crispy chicken even when baking rather than fried.