Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless chicken (cut into small pieces)
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • vegetable oil (for frying)
  • 3 tablespoon vegetable oil
  • 2 tablespoon chopped garlic
  • 2-3 chopped green chilies
  • 1 large onion (cut into 1-inch cubes)
  • 1 cup cubed bell pepper
  • 2 tablespoon soy sauce
  • 4 tablespoon sweet chili sauce
  • 2 tablespoon red chili sauce
  • 2 tablespoon tomato ketchup
  • 1 tablespoon rice vinegar
  • salt (to taste)
  • 1/2 teaspoon ground black pepper
  • 2 tablespoon cornstarch
  • 1 cup water
  • 1 cup peeled and cubed ripe mango

Instruction

  • Start by frying the chicken. Wash 1 pound (500 g) boneless chicken breast and pat them dry using a kitchen tissue. Cut it into small bite-size cubes. Add ¼ cup cornstarch, ¼ cup all-purpose flour, 1 tsp ginger garlic paste, ½ tsp salt, and ¼ tsp pepper powder in a medium-size mixing bowl and mix well.
  • Add the cubed chicken pieces to the bowl and coat them nicely with the flour mixture.
  • Heat vegetable oil for frying in a pan. Once the oil is. hot, drop the chicken pieces in the hot oil and fry until crisp and golden brown from outside.
  • Drain and keep aside.
  • Note – If you want extra crispy chicken, then you can double fry it. Fry the chicken once until lightly browned and cooked. Drain it on a plate. Now heat the oil until it is very hot. Drop the fried chicken in batches and fry on high heat until nicely browned and super crispy. Drain on a plate.
  • Note – Instead of deep-frying, you can either bake the chicken or air fry it. Line the coated chicken on a large baking tray in a single layer and spray with oil. Bake for 20-30 minutes at 350 degrees F until the chicken is browned.
  • To make the sauce, heat 3 tbsp vegetable oil in a wok.
  • Add 2 tbsp chopped garlic and 2-3 chopped green chilies and fry for 3-4 seconds on high heat.
  • Add 1 large onion (cubed) and 1 cup cubed mixed bell peppers and fry on high heat for a minute.
  • Now add 2 tbsp soy sauce, 4 tbsp sweet chili sauce, 2 tbsp red chili sauce, 2 tbsp tomato ketchup, 1 tbsp rice vinegar, salt to taste, and ½ tsp ground black pepper to the wok.
  • Mix 2 tbsp cornstarch in 1 cup water to make a slurry and add it to the wok. Cook for a minute or till the sauce thicken and the cornstarch is cooked. Add more water if required.
  • Add the fried chicken and 1 cup cubed mango pieces and give it a mix.
  • Serve immediately with steamed rice or boiled noodles.