Description
Delectable mango chicken stir fry brings zesty flavors from Chinese culinary traditions. Succulent chicken pieces combine with sweet mangoes, creating a harmonious blend you’ll savor in every delightful bite.
Ingredients
Scale
- 1 pound (500 g) chicken breasts or thighs (skinless, boneless)
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 3 tbsps cooking oil
- 2 tbsps neutral flavored oil (for frying)
- 2 tbsps chopped garlic
- 2 tbsps dark soy sauce
- 4 tbsps sweet chili sauce
- 2 tbsps red chili paste
- 2 tbsps tomato ketchup
- 1 tbsp rice vinegar
- 2 tbsps cornstarch
- 1 cup water
- 1 large onion (1-inch cubes)
- 1 cup bell peppers (1-inch cubes)
- 2–3 green chilies (chopped)
- 1 cup ripe mangoes (peeled, cubed)
- 1 tsp ginger garlic paste
- ½ tsp salt (or to taste)
- ½ tsp ground black pepper
- Chopped spring onion greens (for garnish)
Instructions
- Prepare Chicken: Clean and pat dry chicken, then slice into uniform small cubes for consistent cooking.
- Season Coating: Mix cornstarch, flour, ginger garlic paste, salt, and black pepper to create a seasoning blend for chicken.
- Coat and Fry Chicken: Thoroughly coat chicken pieces in seasoning mixture, then deep fry in hot oil until golden-brown and crispy, working in batches to maintain optimal temperature.
- Create Stir Fry Base: In a wok, sauté minced garlic, green chilies, onions, and bell peppers over high heat to develop intense aromatics and maintain vegetable crispness.
- Build Sauce: Combine dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper; create a cornstarch slurry and integrate into the sauce to achieve desired thickness.
- Finalize Dish: Gently fold crispy chicken and mango pieces into the glossy sauce, ensuring complete coverage and flavor integration.
- Garnish and Serve: Sprinkle freshly chopped green onions over the stir fry and serve immediately to preserve optimal texture and temperature.
Notes
- Dry Chicken Thoroughly: Remove all moisture before coating to achieve crispy, golden exterior and prevent soggy texture.
- Uniform Cutting Technique: Slice chicken into consistent, small cubes ensuring even cooking and professional presentation.
- Oil Temperature Control: Maintain high, steady heat while frying to create perfectly crisp chicken without absorbing excess oil.
- Sauce Balancing Trick: Adjust liquid levels gradually when creating sauce to achieve ideal thickness and prevent over-diluting flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg