Mango Fried Chicken
Serves: 4 - 6
Mango Paste Ingredients
- 2 Kensington Pride mangoes
- 1 eschalot
- 5cm piece of ginger
- 4 garlic cloves
- 1 lemongrass stalk
- 3 bird’s eye chillies
- 1 tsp salt
Marinade Ingredients
- 1.2kg bone-in chicken pieces (drumsticks, thighs, breasts – your choice)
- ½ mango paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp salt
- 1 Tbsp minced galangal (optional)
- 20 curry leaves
Mango - Chilli Glaze Ingredients
- ½ mango paste
- 3 Tbsp white sugar
- 2 Tbsp white vinegar
- ½ cup water
Frying Ingredients
- ½ cup cornstarch
- ¼ cup tapioca starch
- 1L neutral oil
Method:
- For the mango paste, add ingredients to a blender/food processor and blend until a thick paste forms.
- For the marinade, add the chicken and the marinade ingredients to a large mixing bowl and mix through until coated. Leave for at least 1 hour (overnight is best).
- For the mango-chilli glaze, add the ingredients to a small pan and simmer over medium heat for about 45 minutes or until a thick sticky, sweet and sour sauce forms.
- To fry the chicken, add the cornstarch and tapioca starch to the mixing bowl and mix through until a light batter forms on the chicken. Add the oil to a large wok/pot and bring to a temperature of 180C. Add the chicken and fry in batches at 160C for 12-15 minutes or until golden and cooked through. Remove from oil and immediately sprinkle over flakey salt, then while still warm toss through the glaze.
This recipe was created for us by Dan Dumbrell.
