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Crispy Fried Chicken with Spicy Orange, Lemon ginger Garlic Sauce

f you love crispy fried chicken with bold flavor, this Caribbean-inspired recipe is a must-try. Tender pieces of chicken are coated in a light, crunchy batter made with rice flour, cornstarch, and all-purpose flour, then seasoned with Debbie’s Caribbean Soul Spice and a touch of Scotch bonnet heat. After frying until golden and crispy, the chicken is finished with a vibrant citrus sauce made with fresh orange and lemon juice, garlic, ginger, thyme, and honey for the perfect balance of sweet, spicy, tangy, and savory.
This dish delivers layers of flavor in every bite—crispy on the outside, juicy on the inside, and coated in a bright, aromatic sauce that makes it perfect for family dinners, weekend cooking, or serving with rice and vegetables for a satisfying Caribbean-inspired meal.
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Prep Time 12 minutes
Cook Time 28 minutes
Servings: 3 people
Course: Main
Cuisine: English, Jamaican
Calories: 300
Ingredients Method Notes

Ingredients
  

  • Ingredients for Chicken
  • 1/3 cup rice flour
  • 4 tbsp all-purpose flour
  • 4 tbsp cornstarch
  • 2 lbs. boneless skinless chicken thighs breast is fine also
  • 1 1/2 tsp Debbies Caribbean Soul Spice recipe for sale on blog (divided into 1 n ½)
  • 1 tsp salt onion powder, garlic powder, smoked paprika, white pepper, chicken seasoning ( divided into 1/2 n1/2)
  • 1/2 tsp ground ginger lemon pepper seasoning, ground scotch bonnet pepper (divided ¼ n ¼)
  • 2 tbsp hot sauce I use a Jamaican scotch bonnet hot sauce
  • 4 tbsp yellow mustard.
  • Oil for frying do not have to deep fry
  • Ingredients for Sauce
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Zest of 1 orange
  • Juice of 2 oranges
  • 1/3 cup water
  • 1/8 cup honey
  • Pinch of salt black pepper, onion powder, garlic powder, smoked paprika, ground scotch bonnet pepper
  • 4 garlic cloves minced
  • Pinch of ginger grated or thinly sliced
  • Leaves from 8 fresh thyme.
  • 1 tsp cornstarch

Method
 

  1. In a bowl combine 1 tsp Debbies Caribbean soul spice, ½ tsp onion powder, garlic powder, smoked paprika, white pepper, chicken seasoning /14 tsp ground ginger , lemon pepper seasoning, ground scotch bonnet pepper , mix well to combine. In a large bowl, add the rice flour , all purpose flour, cornstarch and remaining dry seasonings and mix well to combine, set aside. Trim excess fat from chicken and wash with water and vinegar. Pat dry. Season with blended season mix, add hot sauce and mustard, using your hand rub all the ingredients well into chicken. Cover and marinade at least 30 minutes. In the meantime in a bowl add the mixture for the sauce and mix well to combine, set aside. Heat oil on medium high heat and fry chicken for 4 minutes on each side in two batches.
  2. In a sauce pan add the sauce mixture , cook for 6 minutes, stirring constantly.

Notes