Chinese Style Mango Chicken Stir Fry Recipe
This sweet and savory Chinese-Style Mango Chicken Stir Fry comes together in under 30 minutes using simple ingredients. Serve it with rice or noodles for a filling meal.
Servings: 4 people
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.
Video
Notes
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.
Instead of deep-frying, you can either bake the chicken or air fry it. To bake, line the coated chicken in a single layer on a large baking tray and spray with oil. Bake for 20-30 minutes at 360°F until the chicken is browned.
Nutrition
Calories: 431kcal | Carbohydrates: 48g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 1251mg | Potassium: 382mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1740IU | Vitamin C: 71mg | Calcium: 30mg | Iron: 2mg
