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. 

1.

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.

2.

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.

3.

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.

4.

Add onion (cubed) and cubed mixed bell peppers and fry on high heat for a minute.

5.

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.

6.

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.

7.

Add the fried chicken and mango pulp and give it a mix.

8.

Cook for 2-3 minutes.

9.

Serve and enjoy!