Sweet and Spicy Mango Chicken
Enjoy the delightful combination of sweet mango and spicy flavors in this delicious mango chicken dish!
Equipment
- Wok For cooking the sauce and frying the chicken.
Ingredients
Main Ingredients
- 1 pound skinless boneless chicken breasts or thighs
- 0.25 cup cornstarch
- 0.25 cup all-purpose flour
- 1 teaspoon ginger garlic paste
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 3 tablespoons cooking oil
- 2 tablespoons chopped garlic
- 2 tablespoons dark soy sauce
- 4 tablespoons sweet chili sauce
- 2 tablespoons red chili paste
- 2 tablespoons tomato ketchup
- 1 tablespoon rice vinegar
- 1 cup water
- 1 cup peeled and cubed ripe mangoes
- 1 tablespoon chopped spring onion greens
Instructions
- Wash the chicken and pat it dry with paper towels. Cut into small bite-size cubes.
- In a medium-sized mixing bowl, combine cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper. Mix well.
- Add the cubed chicken pieces to the bowl and coat them evenly with the flour mixture.
- Heat oil in a pan over high heat for frying. Ensure the oil is hot enough for a crispy finish.
- Fry the chicken in batches until crisp and golden brown. Drain on paper towels.
- Heat oil in a wok over high heat.
- Add garlic and green chilies, frying for a few seconds until fragrant.
- Add onion and bell peppers, cooking for about a minute.
- Mix in dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper. Stir well.
- Make a slurry by mixing cornstarch in water, then add it to the wok.
- Cook until the sauce thickens and the cornstarch is cooked. Adjust consistency with more water if needed.
- Add the fried chicken and mango pieces to the wok. Mix gently.
- Garnish with chopped green onions and serve hot.
Notes
Adjust the spice levels by increasing or decreasing the amount of chili paste used.