Mango Chili Chicken
A delightful fusion of sweet and spicy, Mango Chili Chicken features tender chicken pieces coated in a flavorful sauce with tropical mango sweetness.
Ingredients
Chicken Preparation
- 500 g chicken breast, cubed Tender and juicy pieces will soak up the flavors beautifully.
- 1/4 cup cornstarch To create that delightful crispy coating.
- 1/4 cup all-purpose flour For added texture.
- 1 tablespoon ginger garlic paste This aromatic mix infuses the dish with essential flavors.
- Salt, to taste Brings out the flavors.
- Black pepper powder, to taste Adds just the right amount of spice.
- Cooking oil, for frying A must for achieving that crispy perfection.
Vegetables
- 1/2 cup green bell pepper, chopped Adds crunch and a pop of color.
- 1/2 cup onion, chopped Brings sweetness and depth.
- 3 cloves garlic, minced Because you can never have enough garlic!
- 2 green chilies, sliced For a kick of heat.
- 1 mango, cubed mango, cubed The star of the show, bringing sweetness and texture.
- Chopped green onions Chopped green onions, for garnish For that final touch of freshness.
Sauce Ingredients
- 3 tablespoons dark soy sauce Adds richness and depth to the sauce.
- 2 tablespoons sweet chili sauce To introduce a delightful sweetness.
- 1 tablespoon red chili paste For those who crave extra heat.
- 2 tablespoons tomato ketchup A hint of tanginess never hurts!
- 1 tablespoon rice vinegar Adds a touch of acidity to balance flavors.
- 1/2 cup water More if needed for sauce consistency.
- 1 tablespoon cornstarch (for slurry) To thicken the sauce perfectly.
Instructions
Preparation
- Start by washing the chicken thoroughly and patting it dry. Cut the chicken breast into small, bite-sized cubes to ensure even cooking.
- In a bowl, mix the cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper until well combined.
- Add the cubed chicken to the bowl and toss well to coat each piece evenly.
Frying the Chicken
- Heat cooking oil in a pan over high heat.
- Carefully fry half of the chicken pieces until they achieve a golden brown color, which should take about 5-7 minutes.
- Drain them on paper towels and set aside. Repeat the frying process with the remaining chicken pieces.
Making the Sauce
- In a wok, heat a little oil over high heat.
- Add the minced garlic and sliced green chilies, frying them briefly until fragrant.
- Toss in the chopped onion and bell peppers, cooking them for about a minute until they soften.
- Stir in the dark soy sauce, sweet chili sauce, red chili paste, ketchup, and rice vinegar.
Thickening the Sauce
- In a small bowl, dissolve the cornstarch in the water to create a slurry.
- Add this mixture to the wok, cooking until the sauce thickens to your desired consistency.
- If the sauce appears too thick, don’t hesitate to add a bit more water.
Combining
- Gently fold the fried chicken pieces and the cubed mango into the sauce.
- Mix well to ensure the chicken is coated and the mangoes are distributed evenly. Allow the flavors to meld for a couple of minutes.
Serving
- Plate your Mango Chili Chicken and garnish with freshly chopped green onions.
- Serve it hot, and get ready for the compliments to roll in!
Notes
For those looking to elevate their Mango Chili Chicken, consider marinating the chicken for a couple of hours with some soy sauce, garlic, and ginger. Experiment with different vegetables; snap peas or carrots can be added for more color and crunch. Adjust the spice level according to your preference by changing the number of chilies used.