on Apr 01, 2021, Updated Dec 23, 2023
About Mango Chicken
Mango Chicken Stir Fry is a popular Chinese-style dish with a delicious combination of sweet, ripe mangoes, tender and juicy fried chicken, crunchy onions, and bell peppers, all dunked in a savory- spicy-sweet sauce. To make mango chicken, boneless chicken is marinated, fried until golden brown and crisp, and added to a sauce with fresh mangoes. It is a delicious main course option when served with rice or noodles. This mango chicken recipe is a summer favorite and I make it at least 2-3 times in summer when ripe juicy mangoes are in season. You can easily double or triple the recipe for a crowd. Just make sure to fry the chicken in batches to be perfectly crispy. Here are some more Chinese recipes that you can try
Hunan Chicken Asian Chicken Meatballs Veg Hakka Noodles Hunan Shrimp Chinese Zucchini Stir Fry Chinese Vegetable Fried Rice Chicken Clear Soup Cantonese Pan Fried Noodles
Ingredients
Chicken – I have used skinless boneless chicken breast but you can use chicken thighs too. Mangoes – This ingredient makes this dish unique and distinct from similar recipes. Use ripe and firm mangoes. If fresh mangoes are unavailable, you can use frozen mango chunks too. Vegetables – I have used onions and bell peppers. You can use other veggies like baby spinach, carrots, broccoli, snap peas, zucchini, mushrooms, etc. For Coating The Chicken Chicken pieces are coated with a flour mixture before frying. You will need cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper powder. You will also need any neutral-flavored oil to deep fry the chicken pieces. For The Sauce – To make this sweet-spicy sauce, you will need garlic, green chilies, dark soy sauce, sweet chili sauce, Asian Red Chili Paste, tomato ketchup, rice vinegar, salt, cornstarch, and black pepper powder. You can adjust the amount of green chilies as per your taste.
How To Make Chinese Mango Chicken
Fry The Chicken
Wash 1 pound (500 g) of skinless boneless chicken breasts and pat them dry using paper tissues. Cut them into small bite-size cubes. Add
¼ cup cornstarch ¼ cup all-purpose flour 1 teaspoon ginger garlic paste ½ teaspoon salt ¼ teaspoon 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 flour. 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. Note – You can double fry chicken if you want extra crispy chicken. 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. Drain on a plate. Note – 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.
Make The Sauce
Heat 3 tablespoon oil in a wok over high heat. Once the oil is hot, add 2 tablespoon chopped garlic and 2-3 chopped green chilies and fry for 3-4 seconds. Add 1 large onion (cut into 1-inch cubes) and 1 cup cubed mixed bell peppers and cook for a minute. Now add
2 tablespoon dark soy sauce 4 tablespoon sweet chili sauce 2 tablespoon red chili paste 2 tablespoon tomato ketchup 1 tablespoon rice vinegar ½ teaspoon salt ½ teaspoon black pepper powder
to the wok and mix well. Mix 2 tablespoon cornstarch in 1 cup water to make a slurry, and add the slurry to the wok. Cook for a minute or till the sauce thickens and the cornstarch is cooked. Add more water if required. Add the fried chicken and 1 cup of cubed mango pieces to the wok and mix well. Garnish with chopped green onions and serve immediately.
Serving Suggestions
Serve it over a bed of Instant Pot White Jasmine Rice or stir-fried noodles for a complete meal. Top with chopped green onions for added flavor and color. You can also serve it as a filling for lettuce wraps for a lighter and healthier option.
Storage Suggestions
I recommend you make this mango chicken fry fresh, as the fried chicken will not remain crispy, and mangoes will get mushy if kept for long. If you have leftovers, store them in an airtight container in the refrigerator. They should last for up to 3-4 days. Reheat in a microwave or a pan over the stovetop until hot. Add some water if they have thickened a lot. If you want to store the Chinese mango chicken for a longer period, you can freeze it. Cool it down completely before transferring it to an airtight container or freezer bag. It should last for up to 3 months in the freezer. If you plan on taking it to work or school, you can store it in meal prep containers with airtight lids.
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