Chinese Style Mango Chicken Stir Fry
Chinese Style Mango Chicken Stir Fry is a vibrant and flavorful dish that blends the sweetness of ripe mangoes with savory stir-fried chicken and vegetables. The dish is a perfect example of the balance of sweet, savory, and slightly tangy flavors that define much of Chinese cuisine, particularly in more contemporary fusion dishes. The tender chicken, crisp vegetables, and juicy mango create a delicious contrast, making it a refreshing and satisfying meal. It's quick, colorful, and easy to prepare, making it an excellent choice for a weeknight dinner or special occasion.
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.
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.