When I first made this Irresistible Asian Mango Chicken Recipe, If there’s one recipe that made its way directly from my kitchen to my heart, it’s this Asian Mango Chicken. The delicate balance of sweet and savory flavors, the juicy chunks of ripe mango, and the tender, crispy chicken create pure magic on a plate.

The vibrant colors and the zing of the sauce make it a crowd-pleaser. Trust me, once you try it, it will become one of your go-to meals, especially during mango season. It’s quick and so flavorful, you’ll feel like a pro chef right in your own kitchen!

Ingredients for an Unforgettable Dish

This dish shines with its fresh and simple ingredients. Here’s what you’ll need, along with tips for making each element the best it can be.

Chicken (1 pound, skinless and boneless): Chicken breasts work great, but thighs are juicier if you prefer a richer taste.
Ripe mangoes (1 cup, cubed): Use firm mangoes for defined pieces, but ripe enough to bring out natural sweetness. Avoid frozen mango if fresh ones are in season.
Onion (1 large, cubed): Provides a mild sweetness that complements the mango.
Bell peppers (1 cup, cubed): Adds crunch and a touch of color. I recommend a mix of red and green peppers.
Cornstarch and all-purpose flour (¼ cup each): For coating the chicken, ensuring a crispy texture when fried.
Ginger garlic paste (1 teaspoon): This adds a deep, aromatic base flavor.
Neutral oil (for frying, as needed): Sunflower or vegetable oil works well.
Garlic and green chilies (2 tablespoons garlic, 2-3 chilies chopped): Essential for the sauce’s savory base.
Soy sauce (2 tablespoons): Use dark soy sauce for a richer color and flavor.
Sweet chili sauce (4 tablespoons): Brings the perfect balance of spicy and sweet.
Tomato ketchup (2 tablespoons): Adds a touch of tang and sweetness to the sauce.
Rice vinegar (1 tablespoon): Enhances the stir-fry with its acidity.
Cornstarch slurry (2 tablespoons cornstarch in 1 cup water): Thickens the sauce to coat every piece perfectly.
Salt, black pepper (to taste): Adjust based on preference. Start small, taste, and tweak.
Chopped spring onion greens (to garnish): Adds a fresh crunch and visual appeal.

Note: This recipe serves 4 people. Adjust quantities as needed for extra servings.

Exciting Variations to Try

Explore these creative twists to suit everyone’s preferences or dietary needs:

Gluten-Free: Swap soy sauce with tamari and use cornstarch instead of flour for a gluten-free option.
Dairy-Free Upgrade: Use coconut amino as a substitute for soy sauce for a slightly tropical twist.
Spice Boost: Add a splash of sriracha or include extra chopped chilies for added heat.
Vegetarian Option: Replace chicken with tofu or paneer cubes for a meatless version. Simply pan-fry them for a crispy coating.
Sugar-Free: Choose chili sauces and ketchup free of added sugar for a healthier alternative.

Cooking Time Breakdown

This is a quick and easy recipe, perfect for weeknights. Here’s how long it takes:

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Equipment You’ll Need

Make sure you have these tools handy for a seamless cooking experience:

Wok or large skillet: Ideal for stir-frying ingredients evenly.
Mixing bowl: For coating the chicken in the flour mixture.
Tongs or slotted spoon: To handle the fried chicken easily.
Knife and cutting board: To dice mangoes, onion, peppers, and chicken.
Small bowl: To mix the cornflour slurry.

How to Make Asian Mango Chicken

Step 1: Prepare the Chicken

Start by washing and drying the chicken. Cut it into bite-sized cubes for even cooking. Toss the pieces in a mixture of cornstarch, flour, ginger-garlic paste, salt, and pepper. Coat them evenly to lend some crispy magic during frying. Heat oil in a pan and fry the chicken in batches until it turns golden and delightfully crispy. Set it aside to drain.

Step 2: Prepare the Veggies

Heat a wok on high and add a splash of oil. Quickly toss in chopped garlic and green chilies, letting their aroma bloom for a few seconds. Follow with cubed onions and bell peppers, stirring briskly to maintain their crunch. Vegetables in stir-fry should always feel fresh and crisp—not overcooked!

Step 3: Whip Up the Ultimate Sauce

Next, add soy sauce, sweet chili sauce, chili paste, ketchup, and rice vinegar to the wok. These bind the flavors together into a harmonious sweet-savory mix. To thicken the sauce perfectly, pour in the prepared cornstarch slurry and cook until the sauce reaches a luscious, velvety consistency.

Step 4: Combine and Garnish

Add your fried chicken to the sauce and stir to coat every bite. Toss in the juicy mango cubes last to maintain their texture. Garnish with chopped spring onions, and just like that, your masterpiece is ready to serve.

Additional Tips for the Best Mango Chicken Yet

Here’s what made my dish sing:

Double Fry for Extra Crisp: Fry the chicken once, then cool and fry again briefly for an ultra-crispy exterior.
Fresh Mango is a Must: Frozen mangoes don’t have the same satisfying texture that fresh ones bring.
Maintain Heat in the Wok: Keep the wok hot to ensure veggies and chicken cook evenly without becoming soggy.
Pre-mix the Sauce: Have all sauce components ready to pour in quickly while stir-frying. This saves time and ensures the sauce doesn’t overcook.

How to Serve Asian Mango Chicken

To make this gorgeous dish shine, serve it on plain white or jasmine rice for a classic touch. Want to switch it up? Pair with stir-fried noodles for bold umami flavors or nestle it in lettuce wraps for a lighter meal. Sprinkle sesame seeds or squeeze fresh lime on top before serving to elevate its presentation.

Nutritional Information

Here’s the nutritional breakdown for one serving:

Calories: 431
Protein: 15g
Carbohydrates: 48g
Fat: 20g

Make-Ahead and Storage

You can plan ahead and savor this dish later. Here’s how:

Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze the fried chicken and sauce separately for up to 2 months. Mangoes are best added fresh afterward.
Reheating: Warm leftovers in a pan for even heating. Add some water if the sauce thickens after chilling.

Why You’ll Love This Recipe

Thinking of giving this dish a shot? Here’s why you should:

Quick and Easy: A restaurant-quality dish ready in just 35 minutes.
Flavor Explosion: Balanced sweetness, heat, and tanginess make it a standout.
Customizable: Easily adaptable to gluten-free, vegetarian, or spicier preferences.
Perfect for Entertaining: Vibrant, colorful, and visually stunning.
Seasonal Star: A fantastic way to use those ripe summer mangoes!

Now that you’ve got all the tips, tricks, and variations, it’s time to roll up your sleeves and savor the magic of Asian Mango Chicken yourself. This recipe is bound to impress, whether it’s a family dinner or your next big gathering!

For a visual guide, watch the full recipe video here: