Named after a happening town in Ghana, this insanely juicy fried chicken sandwich is going to win your heart. The chicken is battered and fried to crispy perfection, then smothered in creamy garlic aioli and Scotch bonnet mango hot sauce, served on a fresh potato roll with all the fixings.
Courtesy of Chieff Bosompra of Aunty Lucy’s.
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Scotch Bonnet Mango Hot Sauce
Bun, Toppings and Assembly
For the marinade: mix the roasted garlic red pepper and the buttermilk.
Marinate the chicken thighs in there for 3-5 hours.
For the chicken: take the marinated chicken thighs out of the buttermilk and coat them in the dry mixture.
Create a shallow fryer on the stove in a pan, adding 2 inches of cooking oil. Bring it up to a simmer.
Fry the coated chicken thighs for 8-9 minutes, turning them halfway through.
After frying, the chicken is tossed in a small bowl with another few pinches of roasted garlic and pepper seasoning.
For the Scotch bonnet mango hot sauce: peppers and mango chunks are grilled in a pan on the stove. with onion, giving them a smokey flavour.
They are cooked for 3-4 minutes.
Blend the cooked ingredients to a pulp, using a food processor or blender, creating the sauce.
For the garlic aioli: whisk ingredients together or pulse in a food processor until it’s combined.
To assemble: the bun is toasted either in the oven, or in a toaster oven.
Layer the bottom bun with pickles, onion, and Scotch bonnet mango hot sauce. Add lettuce and tomato.
Finally, the chicken is placed between buns with garlic aioli swirled on and the masterpiece is done.