fbpx

My BigMouth Blog | A Blog by Jason Glover

Sweet & Sour Mango Chicken

Sweet & Sour Mango Chicken

Sweet & Sour Mango Chicken | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

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

ShareSave

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Chicken
 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
Sauce
 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

Cook the Chicken
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.

Make the Sauce
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.

Assemble
11

Spoon over white rice or noodles, garnish with chopped green onions, serve, and enjoy!

Category

Ingredients

Chicken
 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
Sauce
 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

Directions

Cook the Chicken
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.

Make the Sauce
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.

Assemble
11

Spoon over white rice or noodles, garnish with chopped green onions, serve, and enjoy!

Sweet & Sour Mango Chicken

Categories

Category

Our DTC FAM Members Win Cool Stuff + Get Recognized!

More Recipes

Leave a Comment