Discover a delightful fusion of sweet, tangy, and spicy flavors with this Asian Mango Chicken recipe. Featuring tender pieces of fried chicken tossed in a vibrant mango-infused sauce with a hint of heat, this dish is a tropical twist on traditional Asian flavors. The sweet mango balances beautifully with the spicy chili sauces, while fresh bell peppers and onions add a satisfying crunch. Perfect for those seeking an exciting and colorful meal, this dish brings a taste of the tropics to your table.
Ingredients:
For Frying the Chicken
- 1 pound skinless boneless chicken breasts or thighs (500 g), cut into bite-sized pieces
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger-garlic paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Neutral-flavored oil for frying
For the Mango Sauce and Stir-Fry
- 3 tablespoons cooking oil
- 2 tablespoons chopped garlic
- 2-3 green chilies, chopped (adjust to spice preference)
- 1 large onion, cut into 1-inch cubes
- 1 cup bell peppers, cubed (1-inch pieces)
- 2 tablespoons dark soy sauce
- 4 tablespoons sweet chili sauce
- 2 tablespoons red chili paste
- 2 tablespoons tomato ketchup
- 1 tablespoon rice vinegar
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
- 2 tablespoons of cornstarch, blended with a small amount of water to create a smooth slurry
- 1 cup water
- 1 cup ripe mango, peeled and cubed
- Chopped spring onion greens for garnish
Instructions:
- Prepare and Fry the Chicken: In a bowl, mix the chicken pieces with cornstarch, all-purpose flour, ginger-garlic paste, salt, and black pepper. Heat oil in a deep skillet or wok and fry the chicken pieces until golden and crispy.
- Make the Mango Sauce and Stir-Fry: In a large skillet, heat 3 tablespoons of cooking oil. Add chopped garlic and green chilies, sautéing until aromatic. Add cubed onions and bell peppers, stir-frying for about 2-3 minutes.
- Add Sauces and Seasoning: Pour in soy sauce, sweet chili sauce, red chili paste, tomato ketchup, and rice vinegar, stirring well to coat the vegetables.
- Combine and Thicken: Add water and the cornstarch slurry, stirring continuously until the sauce thickens slightly. Stir in the mango cubes, allowing them to soften and infuse flavor into the sauce.
- Toss the Chicken: Add the fried chicken pieces to the skillet, tossing to coat them evenly with the mango sauce. Let cook for 1-2 minutes for flavors to meld.
- Serve: Garnish with chopped spring onion greens and serve hot with steamed rice or noodles.
Conclusion:
This Sweet and Spicy Asian Mango Chicken is a perfect balance of tropical sweetness and savory spiciness. The mangoes add a unique twist to the dish, while the crispy chicken pieces and vibrant bell peppers create a wonderful medley of textures and flavors. Serve this flavorful dish with rice or noodles for a satisfying, colorful meal that’s sure to impress family and friends alike.
Sweet and Spicy Asian Mango Chicken with Crisp Bell Peppers
A sweet and spicy Asian Mango Chicken stir-fry withcrispy fried chicken, mango sauce, and fresh bell peppers, ideal for a quick,flavorful dinner.
Ingredients
For Frying the Chicken
- 1 pound skinless boneless chicken breasts or thighs 500 g, cut into bite-sized pieces
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger-garlic paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Neutral-flavored oil for frying
For the Mango Sauce and Stir-Fry
- 3 tablespoons cooking oil
- 2 tablespoons chopped garlic
- 2-3 green chilies chopped (adjust to spice preference)
- 1 large onion cut into 1-inch cubes
- 1 cup bell peppers cubed (1-inch pieces)
- 2 tablespoons dark soy sauce
- 4 tablespoons sweet chili sauce
- 2 tablespoons red chili paste
- 2 tablespoons tomato ketchup
- 1 tablespoon rice vinegar
- ½ teaspoon salt adjust to taste
- ½ teaspoon ground black pepper
- 2 tablespoons of cornstarch blended with a small amount of water to create a smooth slurry
- 1 cup water
- 1 cup ripe mango peeled and cubed
- Chopped spring onion greens for garnish
Instructions
- Prepare and Fry the Chicken: In a bowl, mix the chicken pieces with cornstarch, all-purpose flour, ginger-garlic paste, salt, and black pepper. Heat oil in a deep skillet or wok and fry the chicken pieces until golden and crispy.
- Make the Mango Sauce and Stir-Fry: In a large skillet, heat 3 tablespoons of cooking oil. Add chopped garlic and green chilies, sautéing until aromatic. Add cubed onions and bell peppers, stir-frying for about 2-3 minutes.
- Add Sauces and Seasoning: Pour in soy sauce, sweet chili sauce, red chili paste, tomato ketchup, and rice vinegar, stirring well to coat the vegetables.
- Combine and Thicken: Add water and the cornstarch slurry, stirring continuously until the sauce thickens slightly. Stir in the mango cubes, allowing them to soften and infuse flavor into the sauce.
- Toss the Chicken: Add the fried chicken pieces to the skillet, tossing to coat them evenly with the mango sauce. Let cook for 1-2 minutes for flavors to meld.
- Serve: Garnish with chopped spring onion greens and serve hot with steamed rice or noodles.