This dish hits every note—crispy chicken, spicy sauce, and the natural sweetness of mango.
It’s one of those stir-fry recipes that comes together quickly but feels bold and special.
Perfect for a weeknight dinner when you want something both fun and satisfying.
Why I Love This Recipe
Crispy chicken without the need for deep-frying at home.
Sweet, spicy, and savory all in one bite—thanks to the sauce.
Juicy mango chunks add a surprising, tropical balance.
Restaurant-quality flavor, made simple at home.
Customizable heat level so everyone can enjoy.
What You’ll Need (Ingredient Highlights)
Chicken – Boneless thighs or breasts work great; thighs stay extra juicy.
Cornstarch and flour – This mix ensures a crispy, golden coating.
Garlic and green chilies – Add punchy flavor and heat.
Bell peppers and onions – For color, crunch, and texture.
Dark soy sauce & chili sauces – Build deep flavor in the base.
Fresh mango – Choose ripe for the best sweet contrast.
Cornstarch slurry – Thickens the sauce to coat every bite.
Pro Tips Before You Start
Cut chicken evenly – For consistent cooking and texture.
Fry in small batches – To keep the oil temperature steady and chicken crisp.
Use ripe mango – It should give slightly when pressed and smell fragrant.
Prepare all sauce ingredients before you start – The stir-fry moves quickly.
Adjust chili levels to taste – Reduce for mild, add more for heat lovers.
How to Make Spicy Mango Chicken
Step 1: Fry the Chicken
Cut the chicken into bite-sized cubes.
Coat with a mix of cornstarch, flour, garlic-ginger paste, salt, and pepper.
Heat oil in a deep pan and fry the chicken in batches until golden brown and crispy.
Drain on paper towels and set aside.
Step 2: Sauté the Aromatics
In a hot wok, add oil. Sauté garlic and green chilies for a few seconds.
Add cubed onions and bell peppers, stir-frying until just softened.
Step 3: Build the Sauce
Add dark soy sauce, sweet chili sauce, red chili paste, ketchup, rice vinegar, salt, and pepper.
Mix cornstarch with water to form a slurry, then stir into the sauce.
Cook until thickened.
Step 4: Combine and Finish
Add the crispy chicken and ripe mango cubes to the sauce.
Toss gently to coat everything evenly and heat through.
Step 5: Garnish and Serve
Sprinkle with chopped spring onion greens and serve immediately with your favorite rice or noodles.
What to Serve It With
Steamed jasmine rice or garlic noodles
Stir-fried bok choy or green beans
Cucumber salad or slaw
Coconut rice for a tropical touch
Variations / Substitutions
Use tofu or cauliflower for a vegetarian twist
Replace mango with pineapple for a new flavor profile
Make it gluten-free with tamari and GF ketchup
Add roasted peanuts for crunch
Use bell pepper colors to vary appearance
Storage & Leftovers
Fridge – Store in an airtight container for up to 3 days.
Reheat – Use a hot pan with a splash of water for best texture.
Freeze – Not recommended as mango may turn mushy.
Leftover idea – Use in wraps, over rice bowls, or salads.
FAQs
Can I use frozen mango instead of fresh?
Yes, but thaw and pat dry to avoid excess water in the sauce.
Is this dish very spicy?
It has a medium level of heat.
You can reduce the chili paste and green chilies to make it milder.
Can I use store-bought fried chicken?
You can, but homemade is crispier and better at soaking up the sauce.
What’s the best type of chicken to use?
Thighs are juicier and more flavorful, but breasts are leaner and work too.
Can I make it vegetarian?
Yes, substitute the chicken with crispy tofu or roasted cauliflower.
How long does it keep?
Up to 3 days in the refrigerator. Reheat on the stove for best results.
What goes well with Spicy Mango Chicken?
Jasmine rice, coconut rice, or a fresh salad all pair beautifully.
Final Thoughts
Spicy Mango Chicken is that perfect sweet-heat dish I keep coming back to.
Crisp chicken, vibrant sauce, and bursts of mango—it’s everything I crave in one pan.
Once you try it, I bet it’ll be on repeat in your kitchen too.
