Ingredients
For Frying The Chicken
- 1 pound skinless boneless chicken breasts or thighs (500 g)
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger garlic paste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Neutral flavored oil (for frying)
For The Curry
- 3 tablespoons cooking oil
- 2 tablespoons chopped garlic
- 2-3 green chilies (chopped)
- 1 large onion (cut into 1-inch cubes)
- 1 cup cubed bell peppers (1-inch cubes)
- 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 (or to taste)
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup peeled and cubed ripe mangoes
- Chopped spring onion greens (to garnish)
Instructions
- Prepare the chicken: Wash the chicken and pat it dry using paper towels. Cut the chicken into small bite-sized cubes for even cooking and easy frying.
- Coat the chicken: In a medium-sized bowl, combine cornstarch, all-purpose flour, ginger garlic paste, salt, and ground black pepper. Mix well. Add the chicken cubes to the bowl and toss thoroughly, ensuring each piece is well coated with the flour mixture.
- Heat oil for frying: Heat a generous amount of neutral oil in a pan over high heat. The oil should be hot enough to fry the chicken quickly to achieve a crispy exterior.
- Fry the chicken in batches: Carefully place half of the coated chicken pieces into the hot oil. Fry until the chicken turns crisp and golden brown on the outside. Using a slotted spoon, remove and drain on paper towels. Repeat with the remaining chicken pieces.
- Make the sauce base: In a wok, heat 3 tablespoons of cooking oil over high heat. Add chopped garlic and green chilies, sautéing for 3-4 seconds to release their aroma.
- Sauté vegetables: Add the cubed onion and bell peppers to the wok and stir-fry for about one minute to soften slightly while retaining a crunch.
- Add sauces and seasonings: Pour in dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and ground black pepper. Stir to combine all the flavors evenly.
- Thicken the sauce: In a small bowl, mix 2 tablespoons of cornstarch with 1 cup water to create a slurry. Pour this into the wok and cook for about one minute, stirring continuously until the sauce thickens and the cornstarch is fully cooked. Add more water if needed for desired consistency.
- Combine chicken and mango: Add the fried chicken pieces and the peeled, cubed mangoes to the sauce. Toss gently to coat the chicken and fruit evenly with the sauce mixture.
- Garnish and serve: Sprinkle chopped spring onion greens over the stir fry for fresh flavor and serve immediately while hot and flavorful.
Notes
- For extra crispy chicken, try double-frying: fry the chicken pieces until lightly browned and cooked, drain on a plate, then heat the oil until very hot and fry the chicken again until crisp and deeply browned.
- To make this dish healthier, you can bake or air fry the chicken instead of deep frying. To bake, place the coated chicken pieces on a baking tray lined with parchment paper, spray lightly with oil, and bake at 360°F (182°C) for 20-30 minutes until browned and cooked through.
- Adjust the level of spiciness by reducing or increasing the amount of green chilies and red chili paste according to your taste preferences.
- Use ripe mangoes that are firm but sweet for the best flavor and texture contrast in the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
