Description
Succulent Chinese Style Mango Chicken Stir Fry delivers sweet and savory flavors that dance across your palate. Juicy chicken, ripe mango chunks, and crisp vegetables create a delightful harmony you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 1 pound (500 g) skinless boneless chicken breasts or thighs
Dry Coating Ingredients:
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger garlic paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Stir Fry Ingredients:
- 3 tablespoons cooking oil
- Any neutral flavored oil (for frying)
- 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)
Sauce Ingredients:
- 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
Finishing Ingredients:
- 1 cup peeled and cubed ripe mangoes
- Chopped spring onion greens (to garnish)
Instructions
- Meticulously clean chicken and thoroughly blot using paper towels to remove excess moisture.
- Slice chicken into uniform, petite cubes ensuring consistent sizing for even cooking.
- Combine cornstarch, flour, ginger garlic paste, salt, and black pepper in a mixing vessel, creating a uniform seasoning blend.
- Gently tumble chicken pieces through the seasoned flour mixture, ensuring complete and even coating.
- Prepare a deep skillet with oil, heating to high temperature for optimal frying conditions.
- Carefully introduce first batch of chicken pieces into sizzling oil, frying until exterior achieves a crisp, golden-brown texture.
- Extract fried chicken using a slotted spoon, allowing excess oil to drain on absorbent paper.
- Repeat frying process with remaining chicken pieces, maintaining consistent cooking temperature.
- Transition to a wok, heating fresh oil over intense flame.
- Quickly sauté minced garlic and chopped green chilies, releasing aromatic flavors within seconds.
- Incorporate sliced onions and vibrant bell peppers, stirring rapidly to maintain crispness.
- Pour dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper into the wok, creating a complex flavor profile.
- Whisk cornstarch with water to form a smooth slurry, then introduce to the bubbling mixture.
- Simmer sauce until it reaches desired consistency, adjusting liquid as necessary.
- Fold crispy chicken and succulent mango pieces into the glossy sauce, ensuring thorough integration.
- Sprinkle freshly chopped green onions as a vibrant garnish and serve immediately for maximum flavor and texture.
Notes
- Prepare chicken in advance by cutting into uniform bite-sized cubes for even cooking and faster stir-frying.
- Coat chicken with flour mixture thoroughly to create a crispy golden exterior that seals in moisture and adds delightful texture.
- Fry chicken in batches to maintain high oil temperature, ensuring each piece gets perfectly crisp and golden brown without overcrowding the pan.
- Use high heat when stir-frying vegetables and sauces to preserve their vibrant colors, crunch, and develop deep, rich flavors quickly.
- Create a smooth cornstarch slurry to thicken sauce instantly, giving the dish a glossy, restaurant-quality finish that clings beautifully to chicken and vegetables.
- Serve immediately after adding mango pieces to preserve their fresh taste and prevent them from becoming mushy or losing their bright, sweet flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg