Sweet Savory Mango Chicken

This sweet and savory Chinese-Style Mango Chicken Stir Fry transforms ordinary chicken into a delicious fusion of crispy textures and tropical flavors. Perfect for busy weeknights when you crave something special but need dinner on the table quickly.

I first created this dish when I had some mangoes ripening too quickly on my counter. My family was skeptical about fruit in their dinner but now they specifically request this mango chicken whenever they see mangoes at the grocery store.

Ingredients

• Chicken breasts or thighs: provides the protein foundation choose thighs for more flavor and moisture
• Cornstarch: creates that signature crispy coating and later thickens the sauce beautifully
• Fresh mango: adds natural sweetness and a tropical element look for mangoes that yield slightly to pressure
• Sweet chili sauce: brings both sweetness and gentle heat use a good quality brand for best results
• Bell peppers: add crunch color and nutrition choose red for sweetness or mix colors for visual appeal
• Soy sauce: delivers that essential umami flavor opt for dark soy for richer color and flavor
• Rice vinegar: balances the sweetness with a gentle tang check for an authentic Chinese brand if possible

Step-by-Step Instructions

Prepare the chicken:

Cut your chicken into even bite sized pieces about 1 inch cubes for quick cooking. Toss with the flour cornstarch and seasonings ensuring each piece is thoroughly coated. This dry mixture creates that perfect crispy exterior that will stand up to the sauce.

Fry to perfection:

Heat your oil until shimmering but not smoking. Work in batches to avoid overcrowding which would steam rather than fry the chicken. Each batch should take about 3 minutes until golden brown and fully cooked. The double fry method mentioned in the notes takes this crispiness to another level entirely.

Create the flavor base:

Quickly stir fry the aromatics garlic green chilies and onions just until fragrant about 30 seconds. This creates the foundation of flavor for your sauce. The high heat helps release the essential oils without burning the garlic.

Build the sauce:

Combine all the sauce ingredients and stir well. The cornstarch slurry is crucial here it transforms the thin sauce into a glossy coating that will cling beautifully to every piece of chicken and vegetable. Let it bubble for a full minute to cook out any starchy taste.

Bring it all together:

Add your crispy chicken and fresh mango at the very end just tossing long enough to coat everything in sauce. This preserves the crispiness of the chicken and the fresh texture of the mango which would break down if cooked too long.

The sweet chili sauce is truly the secret ingredient here. I discovered its magic when a Thai friend brought some homemade sauce to a potluck and I was immediately hooked. Store bought versions work perfectly in this recipe but if you ever get a chance to try homemade it takes this dish to new heights.

Balancing Flavors

The combination of sweet mangoes tangy vinegar and savory soy sauce creates that perfect Chinese takeout flavor profile we all crave. If your mangoes are particularly sweet reduce the sweet chili sauce slightly. Conversely if your mangoes are a bit tart you might want to add a teaspoon of honey or sugar to balance. This recipe is forgiving and can be adjusted to your personal taste preferences.

Storage and Meal Prep

This mango chicken keeps beautifully in the refrigerator for up to 3 days making it perfect for meal prep. Store the sauce and chicken separately if possible to maintain the crispiness. When reheating add a splash of water to the sauce as it will thicken in the refrigerator. For best results reheat in a skillet rather than microwave to help revive some of the crispiness.

Serving Suggestions

While rice is the traditional pairing this stir fry also works beautifully over noodles. Try it with thin egg noodles or even udon for a different textural experience. For a lower carb option serve over cauliflower rice or alongside steamed vegetables. A side of simple cucumber salad with rice vinegar provides a cooling contrast to the sweet spicy flavors of the main dish.

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Recipe FAQs

→ Can I use frozen mango instead of fresh?

Yes, you can substitute frozen mango chunks, but thaw them completely and pat dry before adding to the stir fry. Add them at the very end of cooking to prevent them from becoming too soft.

→ How can I make this dish less spicy?

To reduce the heat level, you can omit the green chilies, use less red chili paste, or substitute the sweet chili sauce with a milder version. You can also add a bit more mango to balance the spiciness with sweetness.

→ What's the best way to serve this mango chicken stir fry?

This dish pairs beautifully with steamed jasmine rice or rice noodles. For a lower-carb option, try serving it with cauliflower rice or in lettuce cups. A side of steamed vegetables complements it well.

→ Can I prepare any parts of this dish ahead of time?

You can cube the chicken and prepare the vegetables up to a day in advance. Store them separately in airtight containers in the refrigerator. The sauce ingredients can also be mixed ahead of time. For best results, fry the chicken just before serving.

→ Is there a way to make this dish healthier?

For a healthier version, bake or air-fry the chicken instead of deep-frying as mentioned in the notes. You can also reduce the amount of sugar by using less sweet chili sauce and ketchup, and increase the vegetables for more fiber and nutrients.

→ Can I substitute chicken with another protein?

Yes, this dish works well with firm tofu, shrimp, or thinly sliced beef. Adjust cooking times accordingly – shrimp and beef will cook faster than chicken, while tofu needs to be pressed and can be baked or fried using the same coating.