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Chinese Style Mango Chicken Stir Fry Recipe
Ben Carraoli

Chinese Style Mango Chicken Stir Fry Recipe

I made this Chinese Style Mango Chicken Stir Fry on a warm evening when I was craving something sweet, savory, and quick. The combination of juicy mangoes with crispy chicken instantly won me over. I love how this recipe balances bold Asian flavors with natural fruit sweetness.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breast or thighs – Thighs stay juicier, but breast works well if cut evenly.
  • ¼ cup cornstarch – Helps create a light crispy coating on the chicken.
  • ¼ cup all-purpose flour – Balances the cornstarch so the coating isn’t too dry.
  • 1 teaspoon ginger garlic paste – Adds classic Chinese-style aroma and depth.
  • ½ teaspoon salt – Enhances the chicken’s natural flavor.
  • ¼ teaspoon black pepper – Adds mild heat without overpowering the dish.
  • Oil for frying – Use a neutral oil with a high smoke point for crisp results.
  • 3 tablespoons oil – Used for stir-frying the vegetables and sauce.
  • 2 tablespoons chopped garlic – Builds a strong savory base for the stir fry.
  • 2 –3 green chilies chopped – Optional, but great if you like extra heat.
  • 1 large onion cut into 1-inch cubes – Adds crunch and slight sweetness.
  • 1 cup mixed bell peppers cubed – Gives color, freshness, and texture.
  • 2 tablespoons dark soy sauce – Provides deep umami flavor and rich color.
  • 4 tablespoons sweet chili sauce – Balances sweetness with gentle spice.
  • 2 tablespoons red chili paste – Adds bold heat and depth.
  • 2 tablespoons tomato ketchup – Brings tangy sweetness to the sauce.
  • 1 tablespoon rice vinegar – Brightens and balances all flavors.
  • ½ teaspoon salt – Adjust according to sauce saltiness.
  • ½ teaspoon black pepper – Adds warmth to the sauce.
  • 2 tablespoons cornstarch – Thickens the sauce to a glossy finish.
  • 1 cup water – Used to make a smooth cornstarch slurry.
  • 1 cup ripe mango cubes – Use firm ripe mangoes so they hold their shape.
  • Chopped spring onion greens – Adds freshness and a clean garnish.

Method
 

  1. Wash and pat dry the chicken completely. Cut it into equal-sized cubes so it cooks evenly. Toss the chicken with cornstarch, flour, ginger garlic paste, salt, and pepper until well coated.
  2. Heat oil in a pan over high heat. Fry the chicken in batches until golden and crispy. Remove and place on a plate, keeping it aside while preparing the sauce.
  3. Heat fresh oil in a wok and add chopped garlic and green chilies. Sauté briefly until fragrant. Add onion and bell peppers, cooking until slightly tender but still crisp.
  4. Add soy sauce, sweet chili sauce, red chili paste, ketchup, vinegar, salt, and pepper. Stir everything well so the flavors combine evenly. Mix cornstarch with water and pour it into the pan.
  5. Once the sauce thickens, add the fried chicken and mango cubes. Toss gently so everything is coated without breaking the mango. Garnish with spring onions and serve hot.

Notes

  • I always use firm ripe mangoes so they don’t turn mushy.
  • Frying chicken in small batches keeps it crispy.
  • I prefer high heat for stir-frying to avoid soggy vegetables.
  •  If the sauce thickens too much, I add a splash of warm water.