This sweet and savory Asian-style mango chicken comes together in under 30 minutes and makes for a great dinner. Serve it with rice, or noodles for a filling meal.
Here are some more Chicken Curries, that you can make for your weekend dinner – Chinese Hunan Chicken, Thai Red Chicken Curry, Chicken Panang Curry, Thai Basil Chicken, and Asian Chicken Meatballs.
Jump to:
About This Recipe
Mango chicken is a popular Asian dish that is a delicious combination of sweet mangoes, tender, and juicy fried chicken, crunchy onions, and bell pepper, all dunked in a savory- spicy-sweet sauce.
To make mango chicken curry, boneless chicken is marinated, fried until golden brown and crisp, and added to a sauce along with fresh mangoes. It makes for a delicious dinner option when served with rice or noodles.
This mango chicken is,
- Delicious
- Crispy
- Sweet and Spicy at the same time
- A Summer favorite
- Perfect for Weekend Brunch
- A perfect side dish for your Thai meal
Ingredients
Chicken – I have used 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. Mangoes are available in abundance in summers, so it’s a great season to make this delicious tropical recipe.
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 is coated with a flour mixture before frying. We will need cornstarch, all-purpose flour, ginger garlic paste, salt, and pepper powder. We will also need oil, to deep fry.
The all-purpose flour and cornstarch create a nice crispy crust on the chicken, which adds a nice crunch to the recipe.
For the sauce – To make this sweet-spicy sauce, we will need garlic, green chilies, soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, cornstarch, and black pepper.
You can adjust the amount of green chilies, as per your taste.
How to make Mango Chicken?
Start by frying the chicken. Wash 1 pound (500 g) boneless chicken breast and pat them dry using a kitchen tissue. Cut it into small bite-size cubes. Add ¼ cup cornstarch, ¼ cup all-purpose flour, 1 teaspoon ginger garlic paste, ½ teaspoon salt, and ¼ teaspoon pepper powder in a medium-size mixing bowl and mix well.
Add the cubed chicken to the bowl and coat them nicely with the flour mixture.
Heat vegetable oil for frying in a pan. Once the oil is hot, drop the chicken pieces in the hot oil and fry until crisp and golden brown from outside.
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.
To make the sauce, heat 3 tablespoon vegetable oil in a wok.
Add 2 tablespoon chopped garlic and 2-3 chopped green chilies and fry for 3-4 seconds on high heat.
Add 1 large onion (cubed) and 1 cup cubed mixed bell peppers and fry on high heat for a minute.
Now add 2 tablespoon soy sauce, 4 tablespoon sweet chili sauce, 2 tablespoon red chili sauce, 2 tablespoon tomato ketchup, 1 tablespoon rice vinegar, salt to taste, and ½ teaspoon ground black pepper to the wok.
Mix 2 tablespoon cornstarch in 1 cup water to make a slurry and add it 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 cubed mango pieces and give it a mix.
Serve immediately with steamed rice or boiled noodles.
Frequently Asked Questions
There are two ways you can cut a mango:
First way is to peel the entire mango and cut it from the sides leaving the pit. Cube the sliced part and then cube the mango around the pit.
Second way is to slice the mangoes from both sides from top to bottom without peeling. Now, make cuts horizontally and diagonally in the halved part leaving the skin of the mangoes intact. Using a spoon, scoop out the mango and throw the skin. Now peel the remaining mango and cut the flesh into cubes.
Mango chicken curry in coconut milk is popularly made in Thai cuisine. To make this creamy curry, marinate the chicken as per the recipe, fry it and keep it aside.
Next, heat oil in a pan. Add in onion, bell pepper, and cook for about 2 to 4 minutes. Now add in curry powder, ginger, garlic, and cayenne pepper. Cook this for about 3 to 5 minutes.
After 3 to 5 minutes, add in fried chicken, mango, coconut milk, tomato paste and bring it to a boil. Cook on low heat for 8 to 10 minutes and it’s ready to serve.
No, there is no need to cook the mangoes. Fresh cubed mangoes are added to the curry for a refreshing flavor. If you cook the mangoes, they will become mushy.
Health Benefits of Mango
Yes, mangoes are delicious but this summer fruit also comes with a lot of nutritional benefits. Some of them are:
- It is considered great to have along with your lunch as a fruit or as a shake, as it is great for digestion. Mango promotes healthy digestion and also treats stomach related issues.
- It also lowers cholesterol.
- This summer fruit is also considered great for your skin, as it contains a high level of Vitamin C.
- If you are looking out for your weight, then mangoes even aids weight loss.
- It is even considered good for eye health.
Serving Suggestions
Serve this mango chicken along with simple steamed rice, coconut rice, or even with stir-fried noodles.
Storage Suggestions
I would recommend you to make this mango chicken curry fresh, as the fried chicken will not remain crispy and mangoes will get mushy if kept for long.
You might also like
Recipe Card
Mango Chicken Recipe
Ingredients
For frying the chicken:
- 1 pound boneless chicken (cut into small pieces)
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger garlic paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- vegetable oil (for frying)
For the gravy:
- 3 tablespoon vegetable oil
- 2 tablespoon chopped garlic
- 2-3 chopped green chilies
- 1 large onion (cut into 1-inch cubes)
- 1 cup cubed bell pepper
- 2 tablespoon soy sauce
- 4 tablespoon sweet chili sauce
- 2 tablespoon red chili sauce
- 2 tablespoon tomato ketchup
- 1 tablespoon rice vinegar
- salt (to taste)
- ½ teaspoon ground black pepper
- 2 tablespoon cornstarch
- 1 cup water
- 1 cup peeled and cubed ripe mango
Instructions
- Start by frying the chicken. Wash 1 pound (500 g) boneless chicken breast and pat them dry using a kitchen tissue. Cut it into small bite-size cubes. Add ¼ cup cornstarch, ¼ cup all-purpose flour, 1 teaspoon ginger garlic paste, ½ teaspoon salt, and ¼ teaspoon pepper powder in a medium-size mixing bowl and mix well.
- Add the cubed chicken pieces to the bowl and coat them nicely with the flour mixture.
- Heat vegetable oil for frying in a pan. Once the oil is. hot, drop the chicken pieces in the hot oil and fry until crisp and golden brown from outside.
- 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. 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.
- To make the sauce, heat 3 tablespoon vegetable oil in a wok.
- Add 2 tablespoon chopped garlic and 2-3 chopped green chilies and fry for 3-4 seconds on high heat.
- Add 1 large onion (cubed) and 1 cup cubed mixed bell peppers and fry on high heat for a minute.
- Now add 2 tablespoon soy sauce, 4 tablespoon sweet chili sauce, 2 tablespoon red chili sauce, 2 tablespoon tomato ketchup, 1 tablespoon rice vinegar, salt to taste, and ½ teaspoon ground black pepper to the wok.
- Mix 2 tablespoon cornstarch in 1 cup water to make a slurry and add it 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 cubed mango pieces and give it a mix.
- Serve immediately with steamed rice or boiled noodles.
Cathy Rae
I had this for dinner tonight. Delicious. Will definitely be making this meal again.