The Chef

Restaurants

Meals

Drinks

Restaurants›Lulu Bar & Restaurant›Rum Spiced Crispy Chicken Recipe

Rum Spiced Crispy Chicken Recipe

Name: Lulu Bar & Restaurants Rum Spiced Crispy Chicken Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 lb boneless skinless chicken thighs or breasts, cut into 1" strips; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 2 tbs light rum; 2 cloves garlic, minced; 1 tbs fresh lime juice; 1 tsp smoked paprika; 0.5 tsp ground allspice; 0.5 tsp ground ginger; 0.25 tsp cayenne pepper (optional, for heat); 1 cup all-purpose flour; 0.25 cup cornstarch; 0.5 tsp baking powder; 2 eggs, lightly beaten; 0.5 cup buttermilk (or milk + 1 tsp lemon juice); 1 cup panko breadcrumbs; 1 cup vegetable oil (for shallow frying); 1 cup ripe mango, peeled and diced, or 1 cup frozen mango chunks; 0.25 cup sweet chilli sauce (store-bought); 1 tbs rice vinegar; 1 tbs light rum; 1 tsp honey; 0.25 tsp salt; 0.25 tsp red pepper flakes (optional); 0.5 cup full-fat coconut yoghurt; 1 tsp lime zest; 2 tbs fresh cilantro (coriander), chopped; 1 tsp toasted desiccated coconut (optional); 2 lime wedges (for serving)

Inspired by Lulu Bar & Restaurant

Time55m

Serves4

Sweet Chilli Mango Sauce, Coconut Yoghurt

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Coating

1 lb boneless skinless chicken thighs or breasts, cut into 1" strips

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

2 tbs light rum

2 cloves Garlic, minced

1 tbs Fresh lime juice

1 tsp Smoked paprika

1/2 tsp ground allspice

1/2 tsp Ground ginger

1/4 tsp cayenne pepper (optional, for heat)

1 cup 00 bread flour

1/4 cup Cornstarch

1/2 tsp Baking powder

2 eggs, lightly beaten

1/2 cup buttermilk (or milk + 1 tsp lemon juice)

1 cup Panko breadcrumbs

1 cup vegetable oil (for shallow frying)

Sweet Chilli Mango Sauce

1 cup ripe mango, peeled and diced, or 1 cup frozen mango chunks

1/4 cup sweet chilli sauce (store-bought)

1 tbs Rice vinegar

1 tbs light rum

1 tsp Honey

1/4 tsp Celtic sea salt

1/4 tsp red pepper flakes (optional)

Coconut Yoghurt & Garnish

1/2 cup full-fat coconut yoghurt

1 tsp lime zest

2 tbs fresh cilantro (coriander), chopped

1 tsp toasted desiccated coconut (optional)

2 Lime wedges (for serving)

Method

Chicken & Coating

Marinate the chicken

In a bowl combine salt, black pepper, light rum, minced garlic, lime juice, smoked paprika, allspice, ground ginger and cayenne (if using). Add the chicken strips, toss to coat, cover and refrigerate for 20–30 minutes (or up to 2 hours).

Prepare dredging stations

Set three shallow bowls: 1) whisk together flour, cornstarch and baking powder with a pinch of salt; 2) beat eggs with buttermilk; 3) place panko breadcrumbs in the third bowl. Season the flour mixture lightly with an extra 1/4 tsp smoked paprika if desired.

Coat the chicken

Working in batches, remove chicken from marinade, letting excess drip off. Dredge each strip first in the flour mixture (shake off excess), then dip into the egg-buttermilk, then press into panko breadcrumbs until well coated. For an extra-crispy double layer, return the panko-coated pieces briefly to the egg mixture and back into panko.

Fry the chicken

Pour vegetable oil into a large skillet to a depth of about 1/4 inch (or heat oil in a deep fryer to 350°F / 175°C). Heat over medium-high until shimmering but not smoking. Fry chicken in batches without overcrowding, about 3–4 minutes per side for 1" strips, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while you finish remaining batches.

Optional finish with rum glaze

If you want a subtle rum aroma, after frying and while hot, brush the strips lightly with 1 tablespoon rum mixed with 1 teaspoon honey (use a culinary torch or quick sprinkle and allow alcohol to evaporate). Alternatively, toss fritters in a few tablespoons of the warm sweet chilli mango sauce (see below) for sticky bites.

Sweet Chilli Mango Sauce

Make the sauce while chicken rests: place diced mango, sweet chilli sauce, rice vinegar, rum, honey, salt and red pepper flakes in a blender or small food processor. Purée until smooth, about 20–30 seconds. Taste and adjust seasoning — add more vinegar for tang, honey for sweetness, or chilli for heat.

Warm slightly (optional): for a looser glaze, transfer puréed sauce to a small saucepan and simmer gently for 3–4 minutes, stirring, to meld flavors and reduce raw mango edge. Keep warm until serving.

Coconut Yoghurt & Garnish

Prepare coconut yoghurt dip: in a small bowl stir together coconut yoghurt, lime zest and chopped cilantro. Season to taste with a pinch of salt. If the yoghurt is very thick, stir in 1 teaspoon water to loosen to spoonable consistency.

Toast desiccated coconut (optional): in a dry skillet over medium heat, toast desiccated coconut for 1–2 minutes until light golden, stirring constantly. Let cool and sprinkle over the yoghurt or chicken for crunch.

Assemble and serve: arrange crispy rum-spiced chicken bites on a platter with small bowls of sweet chilli mango sauce and coconut yoghurt. Garnish with toasted coconut and extra cilantro. Serve with lime wedges for squeezing over the bites.