Mango Chilli Chicken recipes, February 1, 2023February 1, 2023 This summer special recipe can truly prove to be a game-changer of sorts, especially on days when you want something quick and impressive. It is easy to cook, and its texture is palatable to almost all meat-eaters. Ingredients 500 gms Boneless chicken (cubed)1/2 cup Mango Pulp1/2 cup Bell Pepper (Cubed)1/2 cup Onion (Cubed)1/4 cup Zucchini (Chopped)1/2 cup Broccoli (Chopped)1/4 cup Carrot Chopped2 Green Chillies (Slit)to taste Saltto taste Black Pepper1 cup All Purpose Flour1/2 cup Cornflour1 tbsp Ginger-Garlic Paste1/2 tbsp Chopped Garlic1 tsp Corn starch2 tbsp Soya Sauce1 tbsp Green Chilli Sauceto taste Red Chilli Sauceto taste Vinegar1 tbsp Tomato ketchup Method METHOD To begin with the recipe, you first need to coat the boneless chicken chunks. For this, take a bowl, add all-purpose flour, corn flour, salt, black pepper and ginger-garlic paste and mix well. Add the cubed chicken to the bowl and coat them nicely with the flour mixture. Keep aside. Meanwhile, take a frying pan, add oil and heat it. Once done, drop the chicken pieces and fry until golden brown and crisp. Please Note: If you want extra crispy chicken, then you can double fry the chicken pieces. Now for the sauce, take a separate pan, add 2 tbsp oil and let it heat. Add chopped green chillies and chopped garlic and fry for a few seconds. Add onion (cubed) and cubed mixed bell peppers and fry on high heat for a minute. Now is the time to add soya sauce, sweet chili sauce (optional), red chili sauce, tomato ketchup, vinegar, salt to taste, and ½ teaspoon ground black pepper to the wok. Mix cornstarch in 1/2 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 mango pulp and give it a mix. Cook for 2-3 minutes. Serve and enjoy! Uncategorized