Easy Fried Chicken Recipe And Mango Sauce
Ingredients for fried chciken
- 8 pieces chicken, rinsed and pat dry
- 1 small onion, shredded
- 4 garlic cloves, mashed to a paste or shredded
- 1 tbsp. your favourite chicken or meat spice
- 1 stalk scallion, finely minced
- 1/2 tsp salt
- 1 1 /2 cups flour
- 1/2 tsp black pepper
- 1 cup vegetable oil
- 1 egg, beaten
- 4 tbsp. water
- 1 inch piece of ginger, shredded
- 1 tbsp fresh thyme leaves, - pull off the leaves from the fresh thyme
Instructions for fried chicken
- Rinse your chicken in some water with vinegar and pat dry and place in a bowl.
- Add your shredded onion, garlic paste, shredded ginger, minced scallion, thyme leaves, some salt, meat or chicken spice.
- Using your hands, massage spices into chicken pieces until all have been coated. Set aside to marinate for at least 20 minutes.
- While your chicken marinates, beat the egg with the water, set aside. In a separate bowl add the flour with a pinch of salt, a sprinkling of your favourite spice and some black pepper. Combine thoroughly.
- In a fry pan or skillet heat 1 cup vegetable oil on medium high. Usually you can smell when the oil is ready. If you are not sure just test the oil with a pinch of the chicken.
- While oil is heating dip each piece of chicken in the egg mixture (don't brush the seasoning off)then coat with the flour.
- Fry on each side until golden brown. I fry my chicken on medium or medium low depending on the type of stove you have. I find that the gas can push really high heat.
- You know when your chicken is done when stuck with a fork the juices run clear or no juice at all.
I knew it was going to be chicken again because I did not get pork from the butchers on Saturday. I was planning a fish escoveich for during the week so it had to be chicken. This is our weekly menu:
- Total vegetarian twice per week
- Soup once per week
- A stew once per week
- Seafood once or twice (mostly fish since the man of the house can't have shell food)
- Meat once or twice per week (usually chicken. Pork like once per fortnight)
- No beef
I basically know exactly what we will be eating for the entire week up to Saturday when I go grocery shopping again. It comes from the experience of working as a personal chef where every meal has to be preplanned.
So the dilemma was how to cook the chicken. These are the times I miss living alone the most because I live with a very fussy individual who likes nothing better than the basic Jamaican food. Getting him to try new stuff has been very difficult but I am a very determined person. One thing I have learned about him is that he hates food surprises! So the trick is to tell him what I am making before hand so he prepares his mind to try something new.
He likes fried chicken but having it with rice and peas would need a sauce. I said to him "I really wanted to use that mango to make a sweet and sour sauce but I hate how you don't like trying new stuff". His reply, "You can use the mango". I almost fainted..lol
See below for mango sauce.
Ingredients for Mango sauce
1/2 cup chopped ripe mango
1/2 onion chopped
2 garlic cloves chopped
1 inch ginger sliced
2 tbsp sugar
1/4 cup vinegar
1 cup water
1 tbsp soy sauce
Option 1 - using the fry pan you fried the chicken in (my preference)
Option 2 - making the sauce without the fried chicken
1 tablespoon flour (flattened)
3 tablespoon oil
Method for option 2
- Follow number 2 from option one while frying the chicken so this would have been prepared already
- In a saucepan heat about 3 tablespoons oil, add chopped onions, garlic and ginger. Sauté for 3 minutes.
- Then add flour and fry until brown.
- Follow instructions 4 and 5 from option one to complete the sauce.
Variations and optionals
- When sauce is ready purée in a blender and strain. I didn't do that since this is home cooking but if serving this to guests I would suggest not having the onion, garlic and ginger pieces in the sauce.
- Add chopped hot peppers to make it spicy
- Add some chopped semi ripe mango pieces two minutes before sauce is ready. Do not purée the sauce with this option.
- Add pineapple pieces, peppers - do not purée
Method with option 1
- After frying chicken, drain excess oil and leave the equivalent of 3 tablespoons. The flour from the chicken may be too much scrape out about a tablespoon or two. We are making our sauce using a roux. But before we get to that lets make the mango base.
- In a small sauce pan add the mango, water, vinegar, soy sauce and sugar. Bring to boil then simmer until mango is very soft. You can do this part while frying the chicken.
- In the pan you fried the chicken add your chopped onions, garlic and sliced ginger. Sauté for about five minutes on medium low. The flour would have already been brown from frying the chicken.
- Reduce your flames and strain the mango sauce into the pan using a spoon to run through the sieve. Some of the mango may stick to the bottom of the sieve, use the spoon to scrape it into the pan. Discard the mango fiber.
- Stir and bring the sauce to a boil then simmer for about 5 minutes. The flour is already cooked so all you need is the sauce to thicken to your desired consistency. I don't like mine too thick.
See option 2 to your right
A little about the mango sauce
I brought the Asian flavour with the Caribbean flavour. I originally wanted to make the tradition Thai sweet and sour hot sauce but I know the man wouldn't like it because it's too sweet. I would have to prepare an Oriental spread of spring rolls and fried wantons with the sauce for him to dip and get used to the flavor first. He hates sweet sauces.
The Thai sweet and sour hot sauce is made from vinegar, water, sugar, soy sauce and chopped hot peppers added when done. In the case of the Thai sauce you would reduce it until it become syrupy. When cooled it will be thick enough.
I used the mango with the Thai sauce ingredients to bring in the Caribbean sunny flavour of fresh fruit.
Because the sauce wasn't going to be too sweet I decided to add a little savouriness with the garlic and onions added to the roux to give it the thickness.
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Note: Both recipes are original recipes created by the author. All photos are original photos taken by the author. This recipe, article and photos are © by Carolee Samuda 2012, All Rights reserved.
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