Ingredients :
Chicken breast.
1 cup of flour.
Olive oil.
2 eggs
Salt and pepper.
1 teaspoon of paprika.
1 teaspoon dried thyme.
* Sauce
1 can of chipotle chili.
2 handles.
1/4 cup of apple cider vinegar.
1 teaspoon of sugar.
1 pinch of salt.
Preparation :
In a blender, add all the mango pulp, 2 small chipotle peppers, and the apple cider vinegar, blend until a uniform mixture is made.
Prepare a pan with a little butter and pour the mixture that you blended, adding sugar and a pinch of salt, stir and wait a little for the sauce to reduce, let it cool and now we continue with the chicken.
Cut the breasts into medium squares. Season the chicken squares with salt and pepper on all sides, in a large plate add flour, salt, pepper, paprika, garlic and thyme, mix well.
In another plate, beat the 2 eggs, pass the chicken squares through flour, then egg and then flour again. When you have all the pieces floured it is time to fry.
Add a little flour to the pan to check that the oil is already hot. You will notice if it bubbles.
Add the chicken squares one by one carefully and without sticking to each other.
Wait 1 or 2 minutes and flip the squares.
They should be golden brown. If you are not sure if the chicken is well done, remove one of the larger squares and cut in half. The meat must be white and the juice must be translucent.
Once cooked, remove the chicken squares and reserve, finish frying the rest of the chicken and add the mango and chipotle sauce.