That first hiss from the cooker tells you something good is happening. You notice the float valve pop up and the soft hiss sounds off like a little reward for your patience. There’s this kind of thrill when you hear that quick release is just moments away.
You sense the kitchen filling up with warmth and cozy smells. The sealing ring around the lid gets tight as the steam builds, and you remember how this pressure cooker changes the whole way you cook. The chicken going in will come out tender as heck, soaking in all those mango sweet and spicy vibes.
It’s not just about speed, you get this tender pull every time, juicy bites that make you wanna grab seconds. This setup with the pressure cooker saves you from fiddling with the stove forever. It feels like this dish was made for your busy life, with flavors that pop and a cooking style that fits your pace.
The Real Reasons You Will Love This Method
- Amazing juicy chicken from pressure sealing that locks in moisture.
- Quick release means dinner’s ready fast without waiting forever.
- The sealing ring keeps all flavors trapped so your mango sauce tastes super fresh.
- Minimal cleanup since you fry and cook in one spot mostly.
- Easy to control how tender your chicken gets with just that float valve reading.
- The perfect balance of sweet mango and spicy chili, intensified by pressure cooking heat.
For a quick and flavorful protein, check out other chicken recipes with pressure cooking techniques that speed up your dinner prep and keep juicy flavor intact.
Everything You Need Lined Up
- 1 pound boneless chicken breasts or thighs, cut bite-sized for even cooking.
- ¼ cup cornstarch and ¼ cup all-purpose flour mixed for that crispy coating.
- 1 teaspoon ginger garlic paste for that subtle zing.
- ½ teaspoon salt and ¼ teaspoon black pepper to season the chicken well.
- Neutral oil for frying, like canola or vegetable, works best here.
- 3 tablespoons cooking oil to stir fry garlic and veggies.
- 2 tablespoons chopped garlic and 2-3 chopped green chilies for heat and aroma.
- 1 large onion and 1 cup cubed bell peppers add crunch and color.
- Mangoes, sweet chili sauce, dark soy sauce, ketchup, vinegar, red chili paste plus a bit of cornstarch and water to thicken the sauce right.
The Exact Process From Start to Finish
- Start by cutting your chicken into bite-sized pieces so they cook evenly in the pressure cooker.
- Mix cornstarch, flour, ginger garlic paste, salt, and pepper in a bowl. This batter is gonna give your chicken that crispy, tender coating.
- Coat every chicken piece with the flour mixture. Don’t skip this step, it helps the sauce stick later.
- Heat neutral oil in a frying pan over medium heat. Fry chicken pieces until golden brown and cooked through, then set them aside to keep warm.
- Next, heat 3 tablespoons of cooking oil in a wok or large pan. Toss in chopped garlic and green chilies, stir-frying until they shampoo your kitchen with fragrance.
- Add your fried chicken back to that wok. Stir fry for a couple minutes to mingle the flavors.
- Now add the cubed ripe mangoes, sweet chili sauce, dark soy sauce, ketchup, red chili paste, rice vinegar, and a pinch of salt and black pepper. Stir well to coat the chicken with this vibrant sauce.
- Mix cornstarch with water and pour in to thicken. Let it cook another 2-3 minutes until sauce thickens and everything is hot through. Serve immediately!
Valve Hacks You Need to Know
- Keep an eye on the sealing ring, a clean one means perfect seal and no steam escapes early.
- When quick releasing, use a kitchen towel over the valve to avoid steam burns, it’s safer and easier.
- If the float valve don’t pop up, double-check the lid placement and sealing ring before cooking again.
- For extra tender chicken, let it natural release for 5 minutes before quick release to finish it softly.
- Sometimes a preheat helps if your cooker’s been off for a while. Just seal and let it hiss for a minute before adjusting time.
When You Finally Get to Eat
Once that first bite hits your tongue, you notice the tender pull of the chicken coated in a sweet and spicy mango glaze. The fruit’s fresh zing balances perfectly with that chili kick you taste coming through gently.
You feel the crunch from the bell peppers mixed with the soft onion bits, giving every bite a texture that wakes up your palate. That sauce coats everything like a warm hug, and you just wanna savor the moment.
It’s one of those dishes that tastes like you fussed over it for hours, but you know it came together fast thanks to the quick release pressure cooker method. It’s satisfying and bright all at once.
How to Store This for Later
Cool your mango chicken completely before putting it in airtight containers to keep it fresh. It works good for next day lunches or quick dinners.
You can freeze portions easily, just wrap tightly so the flavor stays locked in, then thaw overnight in the fridge before reheating.
To reheat, use a skillet over medium heat or zap it in the microwave until it’s warmed through. Adding a splash of water helps loosen the sauce if it thickened too much in the fridge.
Common Questions and Real Answers
- Can I use chicken thighs instead of breasts? Yep, thighs work awesome and tend to stay juicier with pressure cooking. See our Easy Thai Baked Chicken Meatballs recipe for another tasty chicken thigh option.
- What if I don’t have fresh mangoes? You can swap with canned mango chunks or mango sauce, just add them at the same step. For a different twist, check our Apple Galette Vegan Gluten Free post for inspiration on fruity desserts.
- How long should I quick release? As soon as the cooking timer goes off, gently open the valve with a towel and wait for all steam to escape before opening lid.
- Can I make this less spicy? Sure thing, just reduce the green chilies or skip the red chili paste.
- Is it okay to fry chicken then pressure cook? Absolutely, frying first gives that golden crust and helps seal in flavor and juices.
- Why add cornstarch twice? The first time’s for coating chicken to get crispy, the second’s to thicken the mango sauce so it clings well.
Chinese Style Mango Chicken Stir Fry
Ingredients
Main ingredients
- 1 pound boneless chicken breasts or thighs cut bite-sized for even cooking
- ¼ cup cornstarch for crispy coating
- ¼ cup all-purpose flour for crispy coating
- 1 teaspoon ginger garlic paste for subtle zing
- ½ teaspoon salt to season chicken
- ¼ teaspoon black pepper to season chicken
- neutral oil oil for frying, like canola or vegetable
- 3 tablespoons cooking oil to stir fry garlic and veggies
- 2 tablespoons chopped garlic for heat and aroma
- 2-3 chopped green chilies for heat and aroma
- 1 large onion adds crunch and color
- 1 cup cubed bell peppers adds crunch and color
- mangoes ripe, cubed
- sweet chili sauce
- dark soy sauce
- ketchup
- rice vinegar
- red chili paste
- cornstarch cornstarch mixed with water to thicken sauce
- water water to thicken sauce
Instructions
Instructions
- Start by cutting your chicken into bite-sized pieces so they cook evenly in the pressure cooker.
- Mix cornstarch, flour, ginger garlic paste, salt, and pepper in a bowl. This batter is gonna give your chicken that crispy, tender coating.
- Coat every chicken piece with the flour mixture. Don’t skip this step, it helps the sauce stick later.
- Heat neutral oil in a frying pan over medium heat. Fry chicken pieces until golden brown and cooked through, then set them aside to keep warm.
- Next, heat 3 tablespoons of cooking oil in a wok or large pan. Toss in chopped garlic and green chilies, stir-frying until they shampoo your kitchen with fragrance.
- Add your fried chicken back to that wok. Stir fry for a couple minutes to mingle the flavors.
- Now add the cubed ripe mangoes, sweet chili sauce, dark soy sauce, ketchup, red chili paste, rice vinegar, and a pinch of salt and black pepper. Stir well to coat the chicken with this vibrant sauce.
- Mix cornstarch with water and pour in to thicken. Let it cook another 2-3 minutes until sauce thickens and everything is hot through. Serve immediately!
