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Chinese Style Mango Chicken Stir Fry with crispy golden chicken and mango in glossy savory-sweet sauce in a wok

Chinese Style Mango Chicken Stir Fry

Crispy fried chicken, sweet ripe mango, and colorful bell peppers tossed in a bold savory-sweet sauce. A restaurant-quality stir fry ready in under 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Chinese
Calories: 431
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts or thighs cut into bite-size cubes
  • 1/4 cup cornstarch for chicken coating
  • 1/4 cup all-purpose flour for chicken coating
  • 1 tsp ginger garlic paste
  • 1/2 tsp salt for chicken coating
  • 1/4 tsp ground black pepper for chicken coating
  • neutral oil for frying, such as vegetable or canola
  • 3 tbsp cooking oil for the wok
  • 2 tbsp garlic chopped
  • 2 green chilies chopped, adjust to heat preference
  • 1 large onion cut into 1-inch cubes
  • 1 cup bell peppers cut into 1-inch cubes, any color
  • 2 tbsp dark soy sauce
  • 4 tbsp sweet chili sauce
  • 2 tbsp red chili paste
  • 2 tbsp tomato ketchup
  • 1 tbsp rice vinegar
  • 1/2 tsp salt for sauce, or to taste
  • 1/2 tsp ground black pepper for sauce
  • 2 tbsp cornstarch mixed into 1 cup water to form a slurry before cooking
  • 1 cup water for cornstarch slurry
  • 1 cup ripe mango peeled and cubed, firm but fully ripe
  • spring onion greens chopped, for garnish

Equipment

  • Medium mixing bowl
  • Pan for frying
  • Wok
  • Paper towels
  • Measuring cups and spoons

Method
 

  1. Wash the chicken and pat completely dry with paper towels. Cut into small, even bite-size cubes.
  2. In a medium bowl, combine cornstarch, flour, ginger garlic paste, salt, and black pepper. Add chicken cubes and toss until every piece is evenly coated.
  3. Pour about 1 inch of neutral oil into a pan and heat over high heat until shimmering. Add half the chicken in a single layer. Fry for 4 to 5 minutes until golden brown and crispy. Drain on paper towels. Repeat with remaining chicken.
  4. Heat 3 tablespoons of cooking oil in a wok over high heat. Add chopped garlic and green chilies. Stir for 3 to 4 seconds until fragrant. Do not let garlic burn.
  5. Add the onion and bell peppers. Stir-fry for about 1 minute until slightly softened but still bright and crisp.
  6. Add dark soy sauce, sweet chili sauce, red chili paste, ketchup, rice vinegar, salt, and black pepper. Stir well until the sauce coats the vegetables evenly.
  7. Give the cornstarch slurry a quick stir and pour into the wok. Stir constantly for about 1 minute until the sauce thickens and turns glossy. Add a splash of water if it tightens too quickly.
  8. Add the crispy fried chicken and mango cubes. Toss gently to coat in the sauce. Garnish with chopped spring onion greens and serve immediately.

Notes

Best served fresh the day it is made. For extra crispy chicken, double-fry: once until lightly golden, drain, then fry again on high heat for 2 more minutes. Use firm ripe mango for best texture. Frozen mango works if thawed and patted dry. Adjust green chilies to your heat preference. Bake chicken at 360F for 20 to 30 minutes as a lighter alternative to frying.