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Chinese-Style Mango Chicken Stir Fry – Sweet, Savory, Spicy & Ready in 30 Minutes

Chinese-Style Mango Chicken Stir Fry – Sweet, Savory, Spicy & Ready in 30 Minutes
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This Chinese-Style Mango Chicken Stir Fry is the perfect mix of sweet, savory, and slightly spicy. Crispy fried chicken is tossed in a glossy chili-garlic sauce with tender vegetables and juicy mango chunks for a bright, tropical twist. Best of all, it’s ready in under 30 minutes, making it ideal for busy weeknights. Serve it over steamed rice or noodles for a satisfying, restaurant-style meal at home.

Ingredients

Scale

  • 1 lb (500 g) skinless, boneless chicken breasts or thighs

  • 1/4 cup cornstarch

  • 1/4 cup all-purpose flour

  • 1 teaspoon ginger-garlic paste

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • Neutral oil, for frying

For the Sauce (Stir Fry)

  • 3 tablespoons cooking oil

  • 2 tablespoons chopped garlic

  • 2–3 green chilies, chopped

  • 1 large onion, cut into cubes

  • 1 cup bell peppers, cubed

  • 2 tablespoons dark soy sauce

  • 4 tablespoons sweet chili sauce

  • 2 tablespoons red chili paste

  • 2 tablespoons tomato ketchup

  • 1 tablespoon rice vinegar

  • 1/2 teaspoon salt (or to taste)

  • 1/2 teaspoon black pepper

  • 2 tablespoons cornstarch

  • 1 cup water

  • 1 cup ripe mangoes, peeled and cubed

  • Chopped green onions, for garnish

Instructions

1. Prep the chicken

Wash and pat the chicken dry. Cut into small, bite-sized cubes.

2. Coat

In a bowl, mix cornstarch, flour, ginger-garlic paste, salt, and pepper. Add chicken and toss until evenly coated.

3. Fry

Heat oil in a pan over high heat. Fry chicken in batches until golden brown and crispy. Remove and drain on paper towels.

4. Start the stir fry

Heat oil in a wok or large skillet. Add garlic and green chilies. Stir-fry for a few seconds until fragrant.

5. Cook vegetables

Add onions and bell peppers. Stir-fry for 1 minute until slightly tender but still crisp.

6. Make the sauce

Add soy sauce, sweet chili sauce, red chili paste, ketchup, vinegar, salt, and pepper. Stir well.

7. Thicken

Mix cornstarch with water to make a slurry. Pour into the wok and cook until the sauce thickens and becomes glossy.

8. Finish

Add fried chicken and mango cubes. Toss gently to coat everything in sauce. Cook 1–2 minutes.

9. Serve

Garnish with green onions and serve hot with rice or noodles.

Notes

  • Use ripe but firm mangoes so they don’t turn mushy.

  • Fry chicken in batches to keep it crispy.

  • For a lighter version, air fry or bake the chicken instead of deep frying.

  • Adjust sweetness by adding more or less sweet chili sauce.

  • Add cashews or sesame seeds for extra crunch.

Find it online: https://biteseason.com/chinese-style-mango-chicken-stir-fry-sweet-savory-spicy-ready-in-30-minutes/