Mango Chili Chicken
Mango Chili Chicken bursts with flavor and zest, combining the sweetness of ripe mango with the fiery kick of chili, resulting in a delightful and colorful dish.
Ingredients
Main Ingredients
- 500 g chicken breast, cubed tender and juicy
- 1/4 cup cornstarch for a crispy coating
- 1/4 cup all-purpose flour to help bind everything together
- 1 tablespoon ginger garlic paste for a robust fragrance
- to taste Salt enhances all flavors
- to taste Black pepper powder adds slight heat
- 1/2 cup green bell pepper, chopped adds crunch and color
- 1/2 cup onion, chopped for sweetness
- 3 cloves garlic, minced for intensified flavor
- 2 green chilies, sliced for a spicy touch
- 3 tablespoons dark soy sauce rich umami flavor
- 2 tablespoons sweet chili sauce adds a touch of sweetness
- 1 tablespoon red chili paste for extra heat
- 2 tablespoons tomato ketchup for tanginess
- 1 tablespoon rice vinegar to balance flavors
- 1/2 cup water more if needed, to adjust sauce consistency
- 1 tablespoon cornstarch for slurry, to thicken sauce
- 1 ripe mango, cubed for that sweet burst
- to taste Chopped green onions for garnish
Instructions
Preparation
- Wash the chicken breast thoroughly and pat it dry. Cut it into small, bite-sized cubes.
- In a mixing bowl, combine cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper. Add the cubed chicken to this mixture, tossing until the pieces are evenly coated.
Frying the Chicken
- Heat cooking oil in a frying pan over high heat. Add half of the chicken pieces and fry until golden brown and crispy. Drain on paper towels and set aside. Repeat with remaining chicken.
Making the Sauce
- In a wok or skillet, heat oil over high heat. Add minced garlic and sliced green chilies, frying until aromatic. Then add chopped onions and bell peppers, cooking until tender.
- Stir in soy sauce, sweet chili sauce, red chili paste, tomato ketchup, and rice vinegar.
Thickening the Sauce
- Mix cornstarch with water in a bowl to make a slurry. Slowly pour this into the wok while stirring until the sauce thickens. Add more water if the sauce is too thick.
Combining and Serving
- Add the fried chicken pieces and fresh mango to the sauce, mixing gently to coat everything.
- Garnish with chopped green onions and serve hot with rice or noodles.
Notes
Use ripe mango for maximum sweetness. Adjust spice levels based on preference and consider adding other vegetables for nutrition. This dish reheats well and can be made in advance by prepping the sauce.