Tender juicy pieces of chicken fried in bread crumbs and accompanied with the wonderful flavors of the tropics that mango brings to everything.

Ingredients

• 1 Large Ripe Mango
• 4 Boneless Chicken Breasts (whether they are skinless or not is up to you)
• 2 Large Eggs
• 4 Cloves of Garlic (1 for chicken and 3 for use in the mango sauce)
• 1½ Cups of Fine Dry Bread Crumbs
• ½ Cup each of Honey and Vegetable Oil
• 3 Tablespoons of Soy Sauce (I usually use the Kikkoman)
• 2 Tablespoons of Lemon Juice (for the mango sauce)
• 1 Tablespoon of Lemon Juice (to pour over chicken)
• ¾ Teaspoon of Freshly Ground Sea Salt
• ¼ Teaspoon each of Freshly Ground Black Pepper and Onion Flakes

Method

1. Place chicken in a mixing bowl
2. Use a garlic press to mince 1 clove of garlic and combine with 1 tablespoon of lemon juice, the freshly ground sea salt, the freshly ground black pepper and the onion flakes. Now add a splash or two each of vegetable oil and soy sauce. Make sure this mixture is thoroughly combined and of uniform texture and consistency. Now pour this mixture over the chicken breasts.
3. Toss the chicken to ensure that it is well coated. Put the chicken in refrigerator to sit for 30 minutes.
4. Lightly beat the eggs and then place them into a shallow bowl
5. Empty the bread crumbs into another shallow bowl and spread them out
6. Preheat Fry Pan – Take a large non-stick fry pan and add in the ½ cup of vegetable oil. Use a medium-high heat to bring the cooking oil up to the required temperature for cooking the bread crumbed chicken pieces.

Note: if the fry pan you are going to use cannot accommodate all of the chicken breasts laying flat without overcrowding then you are best advised to cook in batches.

1. Crumbing Chicken – Take the chicken breasts out of the refrigerator and one at a time dip them in the egg mix then place them into the bread crumbs and turn a few times to ensure that the chicken breast fillets are evenly coated in bread crumbs. Place each crumbed chicken breast piece onto some wax paper as you go.
2. Cooking – Once you have enough chicken for your first batch transfer the crumbed chicken to the preheated fry pan. Cook/fry the chicken until it turns a golden brown color and there is no pink colored meat left on the inside. This usually means frying for about 5 minutes per side.
3. Draining – Once the chicken is cooked use a slotted spoon to take it out of the fry pan and place onto paper towels to drain.
4. Mango Sauce – Peel and pit the mango and then use a garlic press to mince the remaining 3 cloves of garlic. Now add the mango, honey, 2 tablespoons lemon juice, soy sauce and garlic into your food processor and process until blended, but not runny. Now pour the processed sauce into a fry pan and use a high heat setting to bring the sauce to a boil. Once boiling immediately reduce temperature to low and let the sauce simmer for another minute or two.

Serving

Transfer sauce into serving bowls for dunking. Cut chicken into strips and transfer sauce from fry pan to a serving bowl. Dip chicken into sauce and enjoy.

These portions will yield enough chicken strips and mango sauce for between 6 and 8 servings. All up this dish will take around 45 minutes to prepare.

For another wonderful mango sauce check this one out Mango Sauce

Enjoy!