Step 1: Fry the Chicken
Wash the chicken and pat it dry with paper towels.
Cut the chicken into bite-sized cubes.
In a medium mixing bowl, combine cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper.
Add the chicken pieces and coat evenly with the flour mixture.
Heat oil for frying in a deep pan over high heat.
Fry half of the chicken pieces until crispy and golden brown.
Remove and drain on a paper towel-lined plate.
Repeat with the remaining chicken and set aside.
Step 2: Make the Sauce
Heat 3 tablespoons of cooking oil in a wok over high heat.
Add chopped garlic and green chilies and sauté for 3–4 seconds.
Add onion and bell peppers and stir-fry for 1 minute.
Add dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, rice vinegar, salt, and black pepper. Mix well.
In a small bowl, mix cornstarch with water to create a slurry.
Pour the slurry into the wok and stir continuously.
Cook for about 1 minute or until the sauce thickens. Add more water if needed.
Step 3: Combine and Serve
Add the fried chicken and mango cubes to the wok.
Toss gently until everything is evenly coated with the sauce.
Garnish with chopped spring onion greens.
Serve immediately with steamed rice or noodles.