“Crrrrissssspppppyyyyy Chickennnnn!!!!” my sons yelled out with glee every time I cooked Mango Fried Chicken for dinner. There’s something so captivating about the crunch, the crispness, the newly fried aroma and the oomph of the spicy sriracha sauce that goes with it. So as my sons grew up, fried chicken was always there on the table to welcome them home from a long day at school. Nowadays, when we go out to eat at restaurants, my older son’s favorite item on the menu is the Thai Mango Fried Chicken. I don’t blame him. Who can turn away from this delectable dish once it’s placed before your eyes?
Imagine the crisp, dark brown, crusty, fried skin, as you tear it off. The delicate crust is so well done it shatters even more into tiny bits of crumbled salty splinters that you try to lick off your fingers. As for the rest of the chicken pieces, you slice it and discover the tender succulence of the meat within that is terrific with the side relish of tart mangoes and red onions. Mix it all up with some rice on the side, pour over the spicy sriracha and life is just so good!
Now if you’ll excuse me, let me go gather the family now. It’ll be easy to get them to the table. All I need to do is yell out loud “Crrrrrisssspppppyyyy Chickennnn! Come and get it!”
- Happy Birthday, Tim ! I made this just for you today, your birthday!
Mango Fried Chicken
- 2 pounds boneless chicken breast or thighs sliced in strips
- 1 Tablespoon soy sauce to marinate chicken
- 1 Tablespoon calamansi or lemon juice to marinate chicken
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1/2 cup vegetable oil
- 1 whole fresh, ripe mango sliced into 2-inch long pieces
- 1 whole red onion sliced red onion
- 1/2 teaspoon salt to season the mango-onion relish
- for serving boiled jasmine white rice
- for serving sriracha sauce
- Prepare ahead the mango-onion relish. Choose a fresh mango that is almost at a ripened stage, the outer part will feel firm to the touch, the skin a gold yellow. To cut open, hold the mango firmly with one hand, as it stands lengthwise, the pointed part at the bottom. From the center where the pit is, slice the cheeks off the fruit. Take out the flesh with a sharp knife. Slice the nearly ripe mangoes in slim slivers, about 2 or 3 inches long. Mix the mangoes with sliced red onions. Season with salt. Keep covered in a bowl in the refrigerator till ready to serve with the cooked fried chicken.
- Using a sharp butcher’s knife or cleaver, chop the chicken in small, thin slivers, about 2 inches long, and half an inch wide. If using chicken with bones, try to use only the meat part or as little of the bone as possible. This will help deep fry the chicken very quickly if there is hardly any bone. Marinate the chicken pieces with soy sauce and calamansi or lemon juice for 30 minutes.Add salt and pepper to the flour. Separately in a bowl, prepare the chicken pieces by dredging in the flour, coating each piece well all over.
- In a large, deep skillet or wok, add the cooking oil. Let the oil’s temperature get very hot (but not burning) to about 350 F degrees. The heat of the oil affects the crispness of the chicken. If you have no thermometer, the oil heats up over medium high in about 5 to 6 minutes. (Note: do not leave the skillet unattended while waiting for it to heat up, oil may burn if too hot).
- Once the cooking oil is the right temperature in the skillet, add the chicken pieces a few batches at a time to ensure crispness. The chicken pieces will cook thoroughly in about 10 to 12 minutes for this amount indicated. Use a turner and turn the chicken around for even frying.
- When cooked and crisp, move the chicken pieces to a platter with parchment paper or paper towels. Drain the pieces to remove excess oil, for a few minutes.
- Serve chicken hot and crisp with the side relish of mangoes-onions, boiled jasmine white rice and sriracha sauce.
- Cook's comments: When I cooked this recipe for the blog post, I had some chicken wings in addition to the thighs. I decided to use the wings, too and chopped them slim and thin with a sharp cleaver. If you prefer not to have any bone parts in the fried chicken, use boneless breast or thighs.
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Notes on Nutrition: The nutrition information provided is an estimate and may vary depending on cooking methods and specific brands of ingredients used.