Asian Mango Chicken brings together crispy golden chicken with a glossy sweet-and-spicy sauce that’ll have everyone asking for seconds. I discovered this recipe during a church potluck years ago when a neighbor shared her family’s version, and I’ve been tweaking it ever since to capture that perfect balance of tangy mango sweetness and bold Asian flavors.
There’s something magical about the way ripe mango cubes soften into the sauce, creating little pockets of tropical sweetness against those crispy chicken bites. In my kitchen, this has become our Friday night favorite when we want something special but don’t have hours to spend cooking. The sizzle of chicken hitting hot oil, the aroma of garlic and chilies dancing in the wok, and that first bite of sticky-sweet sauce clinging to perfectly fried chicken? Pure comfort. Time to get our hands floury.
What Makes This Asian Mango Chicken So Special
I’ve made countless stir-fry recipes over the years, but this mango chicken stands apart for how it combines restaurant-quality flavor with home kitchen simplicity. Through trial and error, I’ve learned that the double-coating technique for the chicken creates an incredibly crispy texture that holds up beautifully in the sauce, something my grandkids always comment on.
This recipe delivers several practical advantages:
- Pantry-friendly ingredients you can find at any grocery store, no hunting down specialty items
- Ready in just 30 minutes from start to finish, perfect for busy weeknight dinners
- Naturally adaptable to your spice preference by adjusting the chili paste amount
- Kid-approved sweetness from fresh mango that balances the savory elements
- Crispy texture that stays intact even after mixing with the glossy sauce
- Make-ahead friendly since you can prep the chicken coating and chop vegetables hours in advance
What I love most is how this dish brings that takeout excitement to your own table, but with fresher ingredients and the satisfaction of creating something truly delicious yourself.
Ingredient Spotlight
Boneless chicken breasts or thighs: I always choose thighs for this recipe because they stay incredibly moist during frying and have more flavor, though breasts work beautifully if that’s your preference, just watch the cooking time to avoid dryness.
Cornstarch and all-purpose flour mixture: This double-coating creates that signature crispy exterior you’d find at your favorite Chinese restaurant, with the cornstarch providing extra crunch and the flour helping everything adhere perfectly.
Ginger garlic paste: In my kitchen, I prefer making fresh paste by blending equal parts ginger and garlic with a splash of water. It brings a vibrant, aromatic foundation that dried versions simply can’t match.
Dark soy sauce: This ingredient adds deep color and a slightly sweet, rich umami flavor that’s less salty than regular soy sauce, giving the sauce its beautiful glossy appearance.
Sweet chili sauce: The star player for balancing heat with sweetness. I’ve found the Thai-style versions work best, creating that perfect sticky coating we’re after.
Red chili paste: Start with the recommended amount and adjust to your family’s heat tolerance. Betty’s tip is that you can always add more heat at the table but you can’t take it away.
Ripe mangoes: Choose mangoes that yield slightly to pressure and smell sweet at the stem end. Firm mangoes won’t break down properly in the sauce, while overripe ones turn mushy.
Rice vinegar: This mild, slightly sweet vinegar brightens the entire sauce without overpowering the mango’s natural flavor, cutting through the richness beautifully.
How to Make Asian Mango Chicken Step by Step
Step 1. I’ve learned that patting the chicken completely dry with paper towels is crucial. Any moisture prevents that crispy coating from forming properly, so take an extra moment here.
Step 2. Cut your chicken into uniform 1-inch cubes so they cook evenly. Through years of making this, I discovered that smaller pieces get too crispy while larger ones stay undercooked inside.
Step 3. Whisk together the cornstarch, flour, ginger garlic paste, salt, and black pepper in your mixing bowl until no lumps remain. Betty always says a smooth coating mixture makes all the difference.
Step 4. Toss the chicken cubes in the flour mixture, pressing gently to ensure every piece is thoroughly coated. I shake off any excess so the coating isn’t too thick.
Step 5. Heat about 2 inches of neutral oil to 350°F in a deep pan. The oil should shimmer and a small piece of coated chicken should sizzle immediately when dropped in.
Step 6. Fry half the chicken pieces for 5 to 7 minutes until they’re deeply golden and crispy, turning occasionally for even browning. Overcrowding the pan drops the oil temperature and creates soggy chicken.
Step 7. After draining the first batch on paper towels, let the oil return to temperature before frying the second batch. This ensures consistently crispy results.
Step 8. For the sauce, I heat my wok over high heat until it just begins to smoke, then add oil and immediately toss in garlic and chilies for that authentic wok flavor.
Step 9. Betty’s method is to cook the onions and peppers for just one minute. They should stay crisp-tender with a slight char, not soft and mushy.
Step 10. Add all your sauce ingredients and the cornstarch slurry, stirring constantly as it thickens and turns glossy. This takes about 60 seconds once it starts bubbling.
Step 11. The key I discovered is adding the fried chicken and mango pieces at the very end, tossing everything together for just 30 seconds so the chicken stays crispy while the mango warms through.
Step 12. Garnish with fresh green onions and serve immediately while the chicken maintains its crunch and the sauce is at its glossiest. This Asian Mango Chicken tastes best straight from the wok.
Keeping This Asian Mango Chicken Fresh
I typically store leftover Asian Mango Chicken in an airtight container in the refrigerator for up to 3 days, though I’ll be honest, the chicken loses some of its initial crispiness. The flavors actually deepen overnight as the sauce continues to season everything, which many in my family prefer. To maintain the best texture, I recommend storing the chicken and sauce separately if you anticipate leftovers, though that’s rarely possible in my house.
Betty’s freezing method works well for this recipe if you freeze the fried chicken and sauce separately. The cooked chicken keeps beautifully in the freezer for up to 2 months when stored in freezer-safe bags with excess air removed. The sauce can also be frozen, though the mango pieces become softer after thawing. I’ve found the best approach is freezing the sauce without the mango, then adding fresh mango cubes when reheating.
For the best texture, I reheat by spreading the chicken on a baking sheet and warming it in a 375°F oven for 8 to 10 minutes until heated through and slightly re-crisped. Warm the sauce separately in a small saucepan over medium heat, adding a tablespoon of water if it’s become too thick. The microwave works in a pinch, use 1 to 2 minute intervals at 50% power, but you’ll sacrifice that crispy coating. Combine everything just before serving for the best results.
Perfect Partners for Asian Mango Chicken
- Steamed jasmine rice or brown rice: The fluffy, slightly sticky texture soaks up that incredible sweet-and-spicy sauce perfectly, and I always make extra because everyone wants seconds.
- Garlic bok choy or Chinese broccoli: A quick stir-fry of these greens with garlic, ginger, and soy sauce provides a fresh, slightly bitter contrast that cuts through the sweetness beautifully.
- Simple cucumber salad: I toss thinly sliced cucumbers with rice vinegar, a touch of sugar, and sesame seeds. It’s refreshingly crisp and takes just 5 minutes to prepare.
- Street Corn Chicken Rice Bowls: If you love this Asian Mango Chicken, you’ll enjoy these vibrant bowls that combine sweet corn with savory chicken in a completely different flavor profile.
- Coconut rice: For an extra tropical touch that complements the mango, I sometimes cook jasmine rice in a mixture of coconut milk and water. Betty’s grandkids request this combination every time.
- Firecracker Chicken Recipe: Another sweet and spicy chicken dish that shares similar flavor notes but with a different sauce approach.
FAQs
I recommend fresh mango for the best texture and flavor, but frozen mango works in a pinch. Just thaw it completely and pat very dry before adding to prevent excess water from thinning your sauce.
Many home cooks find success mixing regular soy sauce with a teaspoon of molasses or brown sugar, which recreates that deeper color and slightly sweet profile that dark soy provides.
To prevent overwhelming young palates, simply reduce the red chili paste to 1 tablespoon and use only 1 green chili. The sweet chili sauce still provides plenty of flavor without the heat.
Asian Mango Chicken
Ingredients
Equipment
Method
- Wash the chicken and pat it completely dry using paper towels. Cut into uniform 1-inch cubes for even cooking.
- In a medium mixing bowl, combine cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper. Mix well until smooth.
- Add the cubed chicken pieces to the bowl and coat them thoroughly with the flour mixture, shaking off any excess.
- Heat oil for frying (about 2 inches deep) in a pan over high heat to 350°F. The oil should shimmer and sizzle when you drop in a small piece of coated chicken.
- Carefully drop half of the chicken pieces in the hot oil and fry for 5 to 7 minutes until crisp and golden brown, turning occasionally for even browning.
- Remove fried chicken with a slotted spoon, drain on paper towels, and keep aside. Let oil return to temperature before frying the second batch.
- Fry the remaining chicken pieces until golden and crispy. Drain and set aside with the first batch.
- Heat 3 tablespoons of oil in a wok over high heat until it just begins to smoke. Add garlic and green chilies and fry for 3 to 4 seconds until fragrant.
- Add onion and bell peppers and cook for 1 minute, stirring constantly. They should remain crisp-tender with slight char.
- Add dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper to the wok and mix well.
- Mix 2 tablespoons cornstarch with 1 cup water to make a slurry. Pour the slurry into the wok and stir constantly.
- Cook for 1 minute or until the sauce thickens and becomes glossy, stirring constantly. Add more water if the sauce becomes too thick.
- Add the fried chicken and fresh mango cubes to the wok. Toss everything together for 30 seconds to coat with sauce while keeping the chicken crispy.
- Garnish with chopped green onions and serve immediately while hot for the best texture and flavor.
