YIELDS: 4 Servings PREP TIME: 10 mins COOK TIME: 15 mins TOTAL TIME: 25 mins

The perfect combination of sweet and sour - the whole family is going to love this mango chicken recipe! Quick, easy, and better than takeout!


18 oz boneless, skinless chicken breasts, cut into small pieces
¼ cup cornstarch
¼ cup all purpose flour
½ tsp salt
¼ tsp pepper
1 tsp ginger garlic paste
Vegetable oil for frying

3 tbsp oil
2 tbsp minced garlic
3 green chilies, minced
1 cup chopped onion (large pieces)
1 cup chopped bell pepper (1" pieces)
2 tbsp soy sauce
4 tbsp sweet chili sauce
2 tbsp red chili sauce
2 tbsp ketchup
Salt, to taste
½ tsp black pepper
2 tbsp cornstarch
1 cup water
1 cup mango

For Serving
Cooked white rice or rice noodles
Chopped green onions, for garnish

Cutting board 
Large pot 
Shallow bowl 
Small bowl 


  1. Combine the cornstarch, flour, salt, and pepper in a shallow bowl.
  2. Add the chicken pieces and toss until well coated.
  3. Heat a couple inches of oil in a large, heavy bottomed pan. Fry the chicken pieces until lightly golden then drain on paper towels.
  4. Once the oil is hot again, return the chicken and fry until nicely browned and crisp. Drain on paper towels and set aside.
  5. Heat 3 tbsp oil in a wok or large skillet.
  6. Fry the minced garlic and chilies for a few seconds.
  7. Add the onion and bell pepper and fry for one minute.
  8. Stir in the soy sauce, sweet chili sauce, red chili paste, ketchup, and rice vinegar. Season with salt and pepper. 
  9. In a small bowl, whisk together the cornstarch and water until smooth then stir into the sauce.
  10. Simmer for 1-2 minutes, until the sauce has thickened.
  11. Spoon over white rice or noodles, garnish with chopped green onions, serve, and enjoy!