This recipe features crispy fried chicken thighs coated in a flavorful breading and then drenched in a sweet, tangy, and spicy Mango Tajín sauce. Perfect for a vibrant meal with a kick.
For the sauce, mix 1 cup of sweet chili sauce with 1/3 cup of Mango Nectar and Tajín to taste. Set aside.
Prepare your breading station: add flour to one plate. In a separate bowl, combine 3 cups of Panko and 1/3 cup of potato starch or corn starch. Generously season both the flour and the Panko mixture with Sazon and Tajín.
Take 6 boneless skinless chicken thighs. Coat each thigh first in the seasoned flour, then dip in whisked egg, and finally pack on the seasoned breadcrumbs, ensuring a generous coating.
Heat your preferred frying oil (such as peanut oil) on medium heat.
Fry the coated chicken thighs until they are cooked through and golden brown. Once cooked, remove them from the oil and let them rest on a cooling rack to drain excess oil.
Before serving, generously coat the fried chicken thighs with your prepared Mango Tajín sauce. Enjoy!
