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Chili Mango Chicken Stir-fry

This is a quick and easy stir-fry which takes inspiration from the chinese stir-fry,  sweet and sour pork. The sweet and mildly spicy Blue Dragon Mango Chili Sauce really gives the dish an unique, Thai-style flavour. I also opted to shallow-fry the chicken instead of deep frying (like what Chinese restaurants do) to make it easier to execute and, not to mention, healthier!

Side note: I packed this in a bento for my lunch the next day and reheated it in the microwave. I am happy to report that the chicken’s texture and taste is just as it was when freshly cooked, despite being refrigerated overnight!

Ingredients

Marinade

  • 1 tbsp chinese cooking wine
  • 1 tbsp light soy sauce
  • 1/4 tsp white pepper
  • 1/2 tsp sugar
  • 1/2 tsp salt

Batter

  • 3 tbsp cold water
  • 1/4 cup corn starch

For the stir-fry

  • 350-400g boneless skinless chicken thigh
  • 1/4 cup canola or vegetable oil
  • 1 medium red onion, sliced
  • 2 tbsp chopped garlic
  • 1 tbsp sliced ginger
  • 1/2 medium red bell pepper, sliced into diamonds
  • 1/2 medium green bell pepper, sliced into diamonds
  • 3 tbsp water
  • 1/4 cup Blue Dragon Mango Chili Sauce

Method

  1. Chop chicken thigh into chunks, roughly the size of a thumb.
  2. Marinate chicken with the ingredients listed under ‘Marinade‘ for 30 minutes to 3 hours.
  3. Meanwhile, prepare your accompanying vegetables – chop garlic roughly, slice ginger into thin slices, slice bell peppers into diamonds about the size of the chicken pieces, and slice red onion following the grain.
  4. Right before you are ready to cook, mix the corn starch and cold water. The batter should have a texture similar to cream. Increase water amount if batter is too thick.
  5. Heat up 1/4 cup oil in a wok or high-walled frying pan.
  6. Dip chicken pieces into batter, then immediately gently lower chicken into oil. Shallow fry until the chicken is golden brown and slightly crisp, flipping occasionally. Approximately 5 mins in total.
  7. Remove chicken with a perforated ladle / spatula and set aside. Drain most of the cooking oil, leaving only 1 tbsp of oil in the pan.
  8. Proceed to stir fry. Add vegetables in this order – onion, garlic & ginger, bell peppers. Have a 30 sec – 1 min interval between each vegetable.
  9. Combine the water and Blue Dragon Mango Chili Sauce in a small container. Add the liquids and the chicken pieces once vegetables are softened.
  10. Toss everything around until a the sauce coats everything evenly.
  11. Serve with rice.

Author

closethomecook

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