Description
Whipping up Asian Mango Chicken means bringing a burst of tropical flavors right to your dinner table with tender chicken glazed in a sweet-tangy sauce. Grab some ripe mangoes and get ready to create a meal that’ll have your family asking for seconds.
Ingredients
Scale
Main Protein:
- 1 pound boneless, skinless chicken breasts or thighs
Supporting Ingredients:
- 1 cup ripe mango, peeled and cubed
- 1 large onion, cut into 1-inch cubes
- 1 cup bell peppers, cut into 1-inch cubes
Seasoning and Coating:
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger garlic paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
- 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
- ½ teaspoon black pepper
- 3 tablespoons cooking oil
- 2 tablespoons chopped garlic
- 2–3 green chilies, chopped
- 1 cup water
- Neutral-flavored oil for frying
- Chopped spring onion greens for garnish
Instructions
- Cut 1 pound chicken into bite-sized cubes and thoroughly pat dry with paper towels.
- Mix ¼ cup cornstarch, ¼ cup flour, 1 teaspoon ginger garlic paste, ½ teaspoon salt, and ¼ teaspoon black pepper in a wide bowl.
- Thoroughly coat each chicken piece in the seasoned flour mixture, ensuring complete coverage.
- Heat neutral oil to 375°F in a deep skillet and fry chicken pieces in 2-3 batches for 4-5 minutes until golden brown and crispy.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Heat 3 tablespoons cooking oil in a wok over medium-high heat at 350°F.
- Sauté 2 tablespoons chopped garlic and 2-3 chopped green chilies for 30 seconds until fragrant.
- Add 1 large onion and 1 cup bell peppers, stirring quickly for 1 minute.
- Pour in 2 tablespoons dark soy sauce, 4 tablespoons sweet chili sauce, 2 tablespoons red chili paste, 2 tablespoons tomato ketchup, and 1 tablespoon rice vinegar.
- Whisk 2 tablespoons cornstarch with 1 cup water to create a smooth slurry.
- Add cornstarch slurry to the wok and simmer for 2-3 minutes until sauce thickens.
- Gently fold in crispy chicken and 1 cup cubed mango, tossing to coat evenly.
- Cook for an additional 1 minute to warm the mango and integrate flavors.
- Sprinkle chopped spring onion greens over the dish just before serving.
Notes
- Marinate the chicken for 30 minutes before coating to enhance flavor depth and tenderness.
- Choose ripe but firm mangoes that will hold their shape when added to the hot sauce.
- When frying chicken, maintain oil temperature around 350°F to ensure crispy exterior without burning.
- For a lighter version, bake the chicken instead of deep-frying and use less oil in the sauce preparation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg