Crispy Honey Mango Chili Chicken (Serves 4)
2 cups oil for deep frying, I used vegetable oil
@ 1 tblsp Tony Chachere's Creole Spice
1 tsp flour
1 tsp corn starch
3/4 cup panko bread crumbs
2 Jimmy Nardello peppers or 1/2 red bell pepper, chopped small
6-8 Thai chili's or 3 Serrano chili's, minced
1 tblsp butter
Pinch of salt
1/2 mango, chopped large
2-3 tsp honey
1 cup Jasmin rice
Rinse the Jasmin rice three times in cold water, rubbing the rice against itself with your hands will help to rub off the starch, so your rice doesn't clump up and is separate and fluffy. Add the rice to a sauce pot and cover with cold water 1/4 inch over the top of the rice. And a pinch of salt. Bring to a boil, lower heat to the lowest simmer and cover for 8 minutes. Then remove from heat and fluff with a fork. If for any reason you still have water in your rice, turn up the heat and boil it off.
Turn off the heat leave the cover on until serving.
Cut the chicken thighs into bite size pieces. Coat the chicken pieces in Tony's Creole Spice.
Mix together the flour, corn starch and panko bread crumbs. Coat the chicken pieces, pressing the panko mix into the chicken pieces.
Set aside until the oil reaches 375. The temperature will fall sometimes 60 degrees, if you can maintain around 325-350, once the chicken cools the oil down after you first drop it into the oil. Depending on your "bite size", fry them from 3-4 minutes each batch. Fry the chicken in 3 batches, once they are all crispy. Set aside.
In a fry pan, heat the butter over med/low heat. Add both of the minced Thai and red peppers and a pinch of salt. Cook until the peppers are just about soft, about 3-4 minutes. Add the chopped mango and turn off the heat. Add the honey, set aside. Mix the crispy chicken into the pepper honey mixture.
Serve over Jasmin rice.