A fruitier variant of everyone’s favorite lemon chicken, the no-cook sauce of this crispy chicken fillets is made with lemon juice, mango puree and honey.
We always prefer chicken thigh fillets at home but I used a whole chicken breast (which I deboned) but only because that was what I had. The recipe works with both breast and thigh fillets, with or minus the skin. So, you see, there are different ways to get your fix of crispy chicken fillets.
The mango component of the sauce is mango puree from the grocery. It is sold as a drink concentrate that you mix with water and ice. Since the mango puree is used as a sauce, do not dilute with water because, if you do, the sauce will be too thin. If you prefer fresh mangoes, simply scoop out the flesh and puree in a blender. When mangoes are not in season, they ones available in the market are not always as sweet as they are in the summer so you may need to use less lemon juice or more honey, or both, to get the right balance.
Crispy Chicken Fillets With Mango-lemon sauce
- Whisk together the lemon juice, mango puree, honey and a pinch of salt. Set aside.
- In a bowl, toss the chicken strips with salt, pepper and thyme. How much salt and pepper depends on you.
- Add enough water to the starch to make a fairly thick but still pourable paste. Add the the chicken and mix lightly.
- Heat the cooking oil until fine wisps of smoke appears on the surface.
- Drop the chicken strips one by one into the hot oil. Cook for about seven minutes, turning them for even browning.
- (Note that if your frying pan is rather small, you may need to cook the chicken strips in two batches to avoid overcrowding.)
- Scoop out the chicken (a kitchen spider is ideal for this job), shaking off any excess oil back into the pan and pile on a serving platter.
- Pour the sauce over the chicken strips. Garnish with thinly sliced mint leaves. Serve at one.