Salt and Pepper Crispy Chicken with Mango, Mixed Pepper, Red Onion, Chilli and Lime Salsa

This is a great sharing dish, ideal with a few ice cold beers. Just whack in the middle of the table and dig in!

 

For the Crispy Chicken

2 Chicken Breasts

Batter Mix. Plain Flour, 1 Egg, Water, Big pinch of Salt, Cracked Black Pepper and Garlic Salt

 

For the Salsa

3 Mixed Mirabella Peppers

1 Ripe Mango

1/2 Small Red Onion finely sliced

1 Lime

1 Red Chilli

1 tsp Sesame Oil

1/2 Inch Finely Chopped Ginger

1/2 Crushed Garlic Clove

1 Spring Onion finely sliced

 

1. Pre heat your fryer to 175 degrees.

2. Slice up all your salsa mix and squeeze over the lime and drizzle in the sesame oil. Place in a bowl and pop in the fridge.

3. Mix the batter for your crispy coating. I never measure this but you want it to be a double cream consistency.

4. Slice the chicken in to equal pieces. I like to keep them reasonably thin so you can cook the chicken quite quickly and the batter wont burn before the chicken is fully cooked.

5. Dust the chicken with a little plain flour. Then turn on the oven to 120 degrees so you can keep the batches of chicken warm while you fry the others.

6. The oil should be hot enough now. Dip the individual pieces of chicken in the batter then slowly lower about 4 pieces at a time in to the fryer. They should take about 3-4 minutes but check one to test if its cooked all the way through. Drain on some kitchen paper for a few seconds and place on a tray in the oven to keep warm while you do the rest.

7. Once its all done take the salsa from the fridge, scatter half all over the serving plate, place on the chicken then scatter the rest over along with the juices from the salsa. Finish with some finely sliced spring onion. Keep a few wedges of lime or lemon on the side if desired.

 

Enjoy!!

 

 

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