Here is an instruction for cooking Jamaican-style fried chicken that has sweet sauce as one of its most important ingredients. Your preferences will determine which sections of the chicken are utilized, although my usual favorites are the thighs and legs. It is perfectly acceptable for you to make use of the wings or drumsticks. I also like to remove most of the skin, but not all of it, because I want to consume a diet that contains only a moderate quantity of fat. Regarding the seasoning, my rendition of Jamaican fried chicken does not include any poultry or all-purpose seasoning of any kind. I used black pepper , spicy sauce, pink salt, ginger, onion, garlic thyme, parsley, paprika, and cayenne because I believed that these herbs and spices went well with the meat. And of course, sweet sauce when serving. Because I wanted the flavors of the herbs and spices to come through clearly in this dish, I ground them before using them. To make the marinade, I whisk up an egg, some milk, and about half of the spices listed above and then pour it over my chicken thighs. You may either leave it out overnight or for at least an hour to ensure that the chicken is infused with flavor. There is nothing worse than crispy chicken that lacks flavor, and Caribbean folks don't do bland at all—that's a no-no in their book! When it's time to hand over the chicken to be coated, I use two fingers to gently get hold of it and hand it over. Because I don't use all of my fingers to grip the chicken, my two-finger method allows me to reduce the likelihood that I will accidentally rub off any leftover egg. After that, I coat myself in the breading. To ensure that the chicken is completely covered, roll it a few times and then sprinkle a heaping amount of the coating onto it. In terms of the breading, I find that the texture that is produced by ground almonds works well for a diet that emphasizes healthy eating. It can't go wrong and once seasoned, it tastes exactly like panko bread crumbs.
Jamaican sweet sauce
The authentic Jamaican sauce that is sweet, may be found right here! You receive a scrumptious flavor punch that you prepared at home by using products that are authentic and wonderful in their own right. We decided to begin with Jamaican sweet sauce because it is often considered to be the defining characteristic of Jamaican cuisine. The other product that is created in Jamaica that is appropriately protected via a worldwide trademark is our rum. Sweet sauce is one of the two items that are made in Jamaica. The term "Jamaican sauce" is frequently used, although naturally, people in Jamaica just refer to it as "sweet sauce." You are in for a real treat if you have never had sweet sauce before. Consider the most flavorful and fiery condiment you are familiar with. Put that notion to rest right now, because I'm about to introduce you to someone who is without a doubt the greatest ever. The sweet sauce is like a bottle of Jamaica since it contains ingredients like scotch bonnet red bell pepper , pimento (also known as allspice), nutmeg, soy sauce, and thyme in addition to other seasonings. You'll taste a blast of flavor that can only be described as "island," with hints of sweet and salty flavors as well as heaps of scorching heat. 
Ingredients
- Scotch bonnet peppers, organic, 4, 3 14 oz.
- 1 medium yellow onion or 1/2 a big red onion, diced
- Garlic cloves, six
- 5 scallion stalks
- One-fourth cup of white vinegar
- Soy sauce, 1/4 cup
- Sea salt, 1 1/2 tablespoons
- 1 tablespoon of black pepper, ground
- one tablespoon of freshly grated ginger
- Fresh pimento seeds in 2 teaspoons
- I used organic brown sugar, and 2 teaspoons.
- freshly grated nutmeg, 1 teaspoon
- oil, 2 tablespoons
- 7 fresh thyme sprigs
- Squeeze a lime.
Instructions
- Put all of the ingredients into a blender at a high speed and mix them until they are thoroughly combined. Pour into a clean container, then store the mixture in the refrigerator.
- You can choose to savor the flavors as soon as they are combined, or you can wait as long as you like! Enjoy buddies!
NOTES: Scotch bonnet peppers grown organically are much hotter and larger than those grown conventionally; therefore, if you are not using organic black pepper , you should increase this to somewhere between 6 and 7. If you prefer a milder sauce, reduce the number of scotch bonnet peppers that you use in the recipe. Allspice and pimento are synonyms for one another. I started with a heat level that was somewhere between medium and high. Make the necessary adjustments to suit your palate. If you aren't certain, begin with only one and work your way up from there. 
sweet sauce for fried chicken
Among all the sauces there is, sweet sauce is the best option for fried chicken. It functions well in any type of stir-fry setting, including those fried rice, ramen, udon, meat, veggies, or even rice noodles. Anything you toss it with will benefit from the sauce's viscosity, which will help add texture and color. Simply put, sweet soy sauce improves life. Ingredients:
- 50 ml of soy sauce
- rice wine vinegar, two teaspoons
- Mirin or another sweet rice cooking wine, 1/4 cup
- brown sugar, 3/4 cup
- 2 medium garlic cloves, minced (about 2 teaspoons)
- a teaspoon of freshly grated ginger
- 1/2 teaspoon crushed dried red pepper
- toasted sesame oil, 2 tablespoons
- Corn starch, one tablespoon
- a quarter cup of chopped onions
- chicken (to be fried)
Directions: In a small saucepan set over medium heat, combine the soy sauce, apple cider vinegar , mirin, sugar, garlic, ginger, chopped red pepper, and sesame oil. Whisk together while heating the mixture until the sugar is dissolved. Corn starch and one tablespoon of water should be mixed in a small bowl and then whisked into the sauce. 
Bring to a boil and continue cooking for about 3 minutes, or until the sauce has become somewhat reduced and thickened. Place the mixture in a basin and set it aside to cool for five minutes. You can now add this sweet sauce to your fried chicken and enjoy it.