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Chinese Mango Chicken Stir Fry Recipe

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5 from 108 reviews

This Chinese Style Mango Chicken Stir Fry is a delightful fusion dish combining crispy fried chicken with a vibrant, tangy-sweet mango curry sauce. Featuring a medley of bell peppers, green chilies, and aromatic garlic, this quick and flavorful stir fry balances spicy, sweet, and savory notes to create a refreshing and satisfying meal perfect for any weeknight dinner.

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, as needed)

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 the Chicken: Wash the chicken and pat dry with paper towels. Cut into small bite-sized cubes.
  2. Coat the Chicken: In a medium bowl, combine cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper. Add the chicken cubes and mix thoroughly to coat the pieces evenly.
  3. Fry the Chicken: Heat neutral oil in a pan over high heat. When hot, fry half of the chicken pieces until crisp and golden brown, about 3-5 minutes. Drain on paper towels. Repeat with the remaining chicken and set aside.
  4. Prepare the Sauce Base: Heat 3 tablespoons of cooking oil in a wok over high heat. Add chopped garlic and green chilies; fry quickly for 3-4 seconds until fragrant.
  5. Sauté Vegetables: Add the cubed onions and bell peppers to the wok and cook for about 1 minute to slightly soften while maintaining crunch.
  6. Add Sauce Ingredients: Stir in dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper. Mix well to combine all flavors.
  7. Thicken the Sauce: In a small bowl, combine cornstarch and water to form a slurry. Pour this into the wok, stirring constantly. Cook for about 1 minute until the sauce thickens and cornstarch is fully cooked. Add more water if a thinner consistency is desired.
  8. Combine Chicken and Mango: Add the fried chicken pieces and ripe mango cubes to the wok. Toss gently to coat everything in the sauce and warm through.
  9. Garnish and Serve: Sprinkle chopped spring onion greens on top and serve the mango chicken stir fry immediately with steamed rice or noodles.

Notes

  • Use ripe, firm mangoes for the best texture and sweetness in the dish.
  • Adjust the number of green chilies to control spice level according to your preference.
  • If preferred, chicken thighs can be used instead of breasts for a juicier result.
  • Maintain high heat while stir-frying to keep vegetables crisp.
  • This dish pairs well with steamed jasmine rice or fried rice.

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