Mango Chili Chicken
A delightful dish that combines sweet mango with spicy chili, featuring tender chicken coated in a crispy shell and a glossy sauce.
Ingredients
For the Chicken
- 500 g 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 Ensure oil is hot enough for frying.
For the Vegetables and Sauce
- 1/2 cup green bell pepper, chopped
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 2 green chilies, sliced Adjust quantity for less heat.
- 3 tablespoons dark soy sauce Can substitute with regular soy sauce.
- 2 tablespoons sweet chili sauce
- 1 tablespoon red chili paste Adjust or omit for less spice.
- 2 tablespoons tomato ketchup
- 1 tablespoon rice vinegar
- 1/2 cup water More if needed.
- 1 tablespoon cornstarch (for slurry)
- 1 mango, cubed Adds sweetness to the dish.
- Chopped green onions, for garnish Adds freshness.
Instructions
Prepare the Chicken
- Wash the chicken under cold water, then pat it dry with kitchen towels.
- Cut the chicken into small, bite-sized cubes.
- In a mixing bowl, combine cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper powder.
- Coat the chicken cubes with the mixture thoroughly.
Fry the Chicken
- Heat a generous amount of cooking oil over medium-high heat.
- Fry half of the chicken pieces until golden brown, about 5-7 minutes.
- Drain the chicken on a paper towel and set aside, then repeat with remaining chicken.
Make the Sauce
- In a wok or large skillet, heat more oil over high heat.
- Add minced garlic and sliced green chilies, frying for about 30 seconds.
- Add chopped onion and green bell pepper, sautéing for a minute until softened.
- Stir in dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, and rice vinegar.
- Mix well to blend the flavors.
Thicken the Sauce
- Dissolve cornstarch in half a cup of water to create a slurry.
- Pour the slurry into the wok while continuously stirring.
- Allow the sauce to thicken, adding more water if it becomes too thick.
Combine
- Add fried chicken and cubed mango into the wok, mixing gently to coat evenly.
Garnish and Serve
- Garnish with chopped green onions and serve hot with sides like steamed rice or crispy noodles.
Notes
For best results, ensure oil is hot before frying. For less heat, adjust green chilies or omit red chili paste. Add vegetables for extra nutrition.