This Mango Chilli Chicken recipe is a summer special that can be a real game-changer, perfect for days when you need something quick and impressive. It’s easy to cook and has a texture that will appeal to almost all meat-eaters.
Total Cook Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Recipe Servings: 2
Difficulty: Easy
Ingredients for Mango Chilli Chicken
- 500 gms boneless chicken, cubed
- 1/2 cup mango pulp
- 1/2 cup bell pepper, cubed
- 1/2 cup onion, cubed
- 1/4 cup zucchini, chopped
- 1/2 cup broccoli, chopped
- 1/4 cup carrot, chopped
- 2 green chillies, slit
- Salt to taste
- Black pepper to taste
- 1 cup all-purpose flour
- 1/2 cup cornflour
- 1 tbsp ginger-garlic paste
- 1/2 tbsp chopped garlic
- 1 tsp corn starch
- 2 tbsp soy sauce
- 1 tbsp green chilli sauce
- Red chilli sauce to taste
- Vinegar to taste
- 1 tbsp tomato ketchup
Method to Prepare Mango Chilli Chicken
- Start by coating the boneless chicken chunks. In a bowl, mix all-purpose flour, corn flour, salt, black pepper, and ginger-garlic paste. Add the cubed chicken to the bowl and ensure the chicken is well-coated with the flour mixture. Set aside.
- Heat oil in a frying pan. Once hot, fry the chicken pieces until golden brown and crisp. For extra crispy chicken, consider double frying the pieces.
- For the sauce, heat 2 tbsp oil in a separate pan. Add chopped green chillies and chopped garlic, frying for a few seconds.
- Add cubed onions and mixed bell peppers, frying on high heat for a minute.
- Incorporate soy sauce, sweet chili sauce (optional), red chili sauce, tomato ketchup, vinegar, salt to taste, and ½ teaspoon ground black pepper into the wok.
- Create a slurry by mixing cornstarch in 1/2 cup water and add it to the wok. Cook until the sauce thickens and the cornstarch is cooked, adding more water if needed.
- Mix in the fried chicken and mango pulp.
- Cook for an additional 2-3 minutes.
- Serve and enjoy!
