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Mango Chicken Stir-Fry Recipe is a quick, tasty delight!

Sweet, spicy, and irresistibly crispy, this Chinese-style Mango Chicken Stir Fry is a vibrant fusion of tropical fruit and bold Asian flavors. Perfectly fried chicken bites are tossed in a fiery garlic chili sauce and finished with juicy mango chunks for a deliciously balanced dinner that’s better than takeout.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian Fusion / Indo-Chinese
Ingredients Method Notes

Ingredients
  

  • For the Crispy Chicken Bites:1 lb skinless boneless chicken breasts or thighs cubed¼ cup cornstarch¼ cup all-purpose flour1 teaspoon ginger garlic paste½ teaspoon salt¼ teaspoon ground black pepperNeutral oil, for frying
  • For the Sauce:3 tablespoons cooking oil2 tablespoons chopped garlic2 to 3 green chilies chopped1 large onion, cubed into 1-inch pieces1 cup cubed mixed bell peppers2 tablespoons dark soy sauce4 tablespoons sweet chili sauce2 tablespoons red chili paste2 tablespoons tomato ketchup1 tablespoon rice vinegar½ teaspoon salt (adjust to taste)½ teaspoon ground black pepper2 tablespoons cornstarch1 cup water1 cup ripe mango, peeled and cubedChopped spring onion greens, for garnish

Method
 

  1. Wash and pat dry the chicken. Cut into small bite-sized cubes.
  2. In a bowl, mix the cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper. Coat the chicken pieces thoroughly with the mixture.
  3. Heat oil in a deep pan over high heat. Fry the chicken in batches until golden brown and crispy. Drain on paper towels. For extra crunch, you can double-fry the chicken by refrying it after it cools slightly.
  4. Heat 3 tablespoons of oil in a large wok over high heat. Add chopped garlic and green chilies, stirring quickly for about 3–4 seconds.
  5. Add the cubed onion and bell peppers. Stir-fry for 1 minute until slightly softened but still crisp.
  6. Stir in soy sauce, sweet chili sauce, red chili paste, ketchup, vinegar, salt, and black pepper. Mix well.
  7. In a separate bowl, make a slurry by combining cornstarch and water. Add the slurry to the sauce and cook, stirring until the sauce thickens.
  8. Add the crispy fried chicken and mango cubes. Toss everything together until evenly coated and heated through.
  9. Garnish with chopped spring onions and serve hot with rice or noodles.

Notes

You can adjust the heat by reducing or increasing the amount of red chili paste or green chilies.
Use ripe but firm mango to keep the chunks intact while tossing.
For a healthier version, air-fry or bake the chicken instead of deep frying.
Leftovers reheat well and make a great lunch the next day.