Calypso® mango Sticky Chicken
1 Calypso® Mango
2 large garlic cloves, crushed 3cm piece fresh ginger, peeled & grated
2 tsp lemongrass paste
1 tbs Sriracha
1 lime, juiced
2 tbs fish sauce
1 tbs grated palm sugar
1/2 tsp sea salt flakes, crushed Olive oil cooking spray
8 skinless, boneless chicken thighs 1 large sweet potato, peeled Vegetable oil for frying Dressed Calypso® mango
& salad leaves to serve
Cut, peel and chop the mango. Place into a food processor with the garlic, ginger, lemongrass paste, sriracha, lime juice, fish sauce, sugar and salt. Process until smooth. Transfer to a bowl or snap lock bag.
Add the chicken to the marinade and mix well to ensure it is well coated. Cover and refrigerate for at least 2 hours.
Preheat a chargrill or barbecue grill to medium heat. Remove the chicken from the marinade and spray both sides lightly with oil. Cook for about 8-10 minutes on each side or until cooked through.
Meanwhile, use a mandolin or potato peeler to thinly slice the sweet potato into thin rounds or long strips. Pat dry with paper towel. Half fill a medium saucepan with oil and heat over medium until hot. Cook the sweet potato in batches, for 3 minutes until lightly golden. Use a slotted spoon to remove to a wire rack to cool.
Serve chicken with a mango salad.