Spicy Mango Chicken Recipe | Chineses Style Mango Chicken Recipe | Kitchenstagram
This vibrant and flavourful Chinese-style Mango Chicken Stir Fry is a delightful dish that you can whip up in under 30 minutes. With simple ingredients and a quick cooking time, it’s perfect for a satisfying meal served with rice or noodles. The dish combines sweet, ripe mangoes with tender fried chicken, all coated in a savory, sweet and slightly spicy sauce.
Mango Chicken Stir Fry is a beloved Chinese-style dish that balances the sweetness of fresh mangoes with the juiciness of chicken. The sauce is a blend of soy sauce, ginger and spicy red chili sauce, creating a mouthwatering fusion of flavours. This dish is especially great when mangoes are in season and at their juiciest.
This mango chicken recipe is a summer favourite, often making its way to the table multiple times when mangoes are at their peak. The recipe is versatile and can easily be doubled or tripled to serve a crowd. Just ensure to fry the chicken in batches on maintain its crispiness.
Not only is this dish quick and easy, making it an ideal weeknight dinner, but it’s also perfect for parties. Preparing a double batch of this mango chicken before a gathering allows you to focus on other tasks, making it a low-stress option for entertaining. Whether you’re treating your family to a tropical dinner or hosting a festive meal, this hassle-free recipe will become a go-to favorite.
Why you’ll love this Spicy Mango Chicken Recipe:
This dish is ready in just 30 minutes.
It’s an easy weeknight dinner.
It’s made with fresh ingredients.
This dish is dairy-free.
Featuring fresh mangoes in an exciting new way, this recipe is a delightful twist that will quickly become a household favourite.
Ingredients needed for Spicy Mango chicken:
Chicken: Opt for skinless & boneless chicken thighs cut into small chunks for an authentic taste. Alternatively, skinless & boneless chicken breasts can be used, adjusting the cook time accordingly.
Mangoes: Fresh mangoes make this dish unique and distinct. Use ripe, firm mangoes or substitute with frozen mango chunks if frozen ones are unavailable.
All-purpose flour, rice flour & cornstarch: Combine all purpose flour, rice flour and cornflour, it helps to prevent gluten development, which makes the flour coating crispier and absorb moisture (from the frying and the chicken). Along with egg this creates the crispy and delicious coating on the outside. Cornflour or cornstarch is our key ingredient for making the chicken crispy.
Brown Sugar: Brown Sugar adds a super-rich, sweet and roasted flavour to the recipe.
Soy sauce: Soy sauce provides a savory saltiness to the sauce.
Oyster sauce: Oyster sauce packs a punch and adds a rich, rich, savory, sweet and salty flavour with umami notes. The sweetness isn’t one-noted or cloying, its dark and developed, like caramel.
Apple cider vinegar: Apple cider vinegar, made from apple juice, has a subtle, crisp fruit taste that adds sweetness and a hint of tang to dishes. It enhances sauces with a pleasant tanginess.
Fresh Garlic: Minced garlic enhances the sauce’s flavour, complementing the chicken.
Corn starch or corn flour: Thickens the sauce for a perfect consistency.
Vegetable oil: Vegetable oil is ideal for frying.
Serving suggestions:
Serve mango chicken over your preferred base such as basmati rice, cauliflower rice for a low-carb option, brown rice, quinoa, couscous or even a mix of vegetables.
Coconut rice, couscous or quinoa also make excellent alternatives.
Pair it with Chinese noodles or our Spicy Chicken Fried Rice for a more substantial meal.
For an added touch pair it with naan and a refreshing cucumber salad.
Storage Tips:
leftovers can be stored in an airtight container in the fridge for up to 4 days. If you are planning to make this dish in advance then prepare the sauce and fry the chicken in advance but store them separately in the fridge for 1-3 days. Before serving just pop the chicken in a hot oven for a few minutes to crisp up and heat up the sauce separately. Then toss the crispy chicken in the sauce and serve. You can also freeze the sauce and cooked chicken separately. Thaw them both completely and then before serving just pop the chicken in a hot oven for a few minutes to crisp up and heat up the sauce separately. Then toss the crispy chicken in the sauce and serve.
Ingredients
For Chicken Marination:
250 gm Chicken, boneless
1 tbsp Garlic, minced
1 tbsp Soy sauce
1 tbsp Oyster sauce
1 tbsp Red chili sauce
1 tsp Apple Cider Vinegar
1 tsp Crushed Black Pepper
1 Egg
1/2 cup All-purpose flour
1/4 cup Rice flour
1/2 cup Corn flour/ Corn starch
Salt to taste
Vegetable oil, for frying
For Spicy Mango Sauce:
1 tbsp Oil
1 no. Onion, chopped
1 tbsp Garlic, minced
1 tsp Ginger, minced
1 tsp Aamada, minced
1 tbsp Red chili sauce
1 tbsp Soy sauce
1 tbsp Oyster sauce
1 tbsp Red chili sauce
1 tsp Apple Cider Vinegar
1 cup fresh Mango puree
1 tbsp Brown sugar
1 tsp Crushed Black Pepper
Salt to taste
1 tbsp Sesame oil
1 tbsp Sesame seeds, toasted
1 tbsp Scallions, chopped
For Garnish:
Toasted Sesame seeds
Scallions
Sliced Red chili
Preparation
For Chicken Marination:
- Step 1: Marinate the chicken pieces with minced garlic, red chili sauce, soy sauce, oyster sauce, apple cider vinegar and crushed black pepper. Keep aside for at least 30 minutes.
- Step 2: Then add egg, salt, all-purpose flour, rice flour and corn flour/ cornstarch into the marinated chicken and combine everything properly.
- Step 3: Heat oil in a heavy bottom pan to 180°C or 350°F and carefully add the chicken pieces into the pan.
- Step 4: Fry the chicken pieces for 5-6 minutes or until golden brown and remove the chickens from the wok, keep aside.
For Spicy Mango sauce:
- Step 5: Heat oil in the same pan, then add chopped onion and fry until golden, then add minced garlic and fry for 2-3 minutes on medium heat.
- Step 6: Then add minced ginger, Aamada and red chili sauce, soy sauce, oyster sauce, apple cider vinegar and saute for 2-3 minutes on medium heat.
- Step 7: Then add fresh mango puree, brown sugar, crushed black pepper and salt, stir to combine.
- Step 8: Next add in the fried chicken and stir until completely coated in the sauce. Then add sesame oil and stir to mix.
- Step 9: Turn off the heat and sprinkle some toasted sesame seeds, chopped scallions, sliced Red chili before serving.
- Step 10: Serve over a bed of rice or noodles. Enjoy!!
Pro tips:
Enjoy this dish immediately for the best experience, as the crispy coating softens over time.
If preparing in advance, then prepare the sauce and fry the chicken in advance but store them separately. Before serving just pop the chicken in a hot oven for a few minutes to crisp up and heat up the sauce separately. Then toss the crispy chicken in the sauce and serve.
Fry the chicken in small batches for even cooking.
Use neutral oil with high smoke point for frying, such as vegetable oil, canola oil etc.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2