Print

Mango Chili Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and exhilarating dish that blends sweet mango and spicy flavors with juicy chicken, perfect for weeknight dinners or special gatherings.

Ingredients

Scale
  • 500g chicken breast, cubed
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 tablespoon ginger garlic paste
  • Salt, to taste
  • Black pepper powder, to taste
  • Cooking oil, for frying
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 2 green chilies, sliced
  • 3 tablespoons dark soy sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon red chili paste
  • 2 tablespoons tomato ketchup
  • 1 tablespoon rice vinegar
  • 1/2 cup water (more if needed)
  • 1 tablespoon cornstarch (for slurry)
  • 1 mango, cubed
  • Chopped green onions, for garnish

Instructions

  1. Start by washing the chicken and patting it dry with paper towels. Cut the chicken into small cubes.
  2. Combine the cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper in a mixing bowl. Toss the chicken cubes in this mixture until each piece is well-coated.
  3. Heat cooking oil in a pan over high heat and add half of the coated chicken. Fry until golden brown, about 5-7 minutes, then drain on paper towels.
  4. In a wok, heat a splash of cooking oil. Add the minced garlic and sliced green chilies, stirring briefly until fragrant.
  5. Add the chopped onion and bell pepper, cooking until tender.
  6. Stir in the dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, and rice vinegar. Allow this mixture to simmer.
  7. Dissolve a tablespoon of cornstarch in half a cup of water and add it to the wok, stirring until the sauce thickens.
  8. Finally, add the fried chicken and mango cubes into the sauce, mixing gently until every piece is beautifully coated.
  9. Garnish with chopped green onions and serve hot over rice or noodles.

Notes

For less crunchy chicken, consider baking instead of frying. Always ensure oil is hot enough before frying for a crispy texture.

Nutrition