For Frying the Chicken:

• 1 lb skinless, boneless chicken breasts or thighs, cubed
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 tsp ginger garlic paste
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Neutral oil, for frying

For the Sauce:

• 3 tbsp cooking oil
• 2 tbsp chopped garlic
• 2–3 green chilies, chopped
• 1 large onion, cut into 1-inch cubes
• 1 cup bell peppers, cut into 1-inch cubes
• 2 tbsp dark soy sauce
• 4 tbsp sweet chili sauce
• 2 tbsp red chili paste
• 2 tbsp tomato ketchup
• 1 tbsp rice vinegar
• 1/2 tsp salt (or to taste)
• 1/2 tsp ground black pepper
• 2 tbsp cornstarch
• 1 cup water
• 1 cup ripe mango, peeled and cubed
• Chopped spring onion greens, for garnish