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Fried Chicken with Mango Chilli Glaze
Recipe by Depinder Chhibber
Craving this old classic? Try this sweet, zesty, and crunchy take on a fried chicken recipe! It's bursting with flavour.
- Steps
- Ingredients
Ingredients
Mango and Chilli Glaze
Fried Chicken
Mango and Chilli Salad
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Steps
- For the Mango and Chilli Glaze, peel the mangoes and place flesh into the canister of stick blender with 20ml water. Blend until smooth and set aside.
- Place chillies, ginger and garlic into a food processor and process to a smooth paste.
- Place coriander seeds, cumin seeds and cinnamon into a small frypan over low heat and toast until fragrant. Remove from the heat and process to a fine powder. Set aside.
- Place 1 tablespoon oil into a frypan over low heat. Once hot, add chilli paste and coriander stems and cook until soft and fragrant, about 5 minutes. Add the mango puree and 3 tsp spice mix and cook for about 5-10 minutes. Add the rice wine vinegar, soy sauce, 1/3 – 1/2 cup strained tamarind water, 2-3 tablespoons sugar and salt to taste. Cook, stirring regularly, until caramelised, about 7 minutes. Transfer glaze to a large deep bowl and set aside.
- For the Fried Chicken, place chillies, garlic and ginger into a food processor. Pulse to a fine paste then transfer to a bowl. Joint the chicken wings (reserve the tips for another use) and add to the bowl along with soy sauce and a pinch salt. Mix well then set aside in the fridge for 30 minutes.
- Heat oil in deep fryer or deep large saucepan to 180C.
- In a large bowl mix together flour, tapioca starch, chilli powder, salt and 2 teaspoons of the spice mix.
- Toss the chicken pieces in the flour mixture until evenly coated. Deep fry the chicken pieces, in batches, for approximately 6 minutes.
- Remove chicken from the oil and place onto a wire rack for 2 minutes then toss through the warm glaze. Remove the chicken from the bowl and set aside on the rack.
- For the Mango and Chilli Salad, peel then slice the mangoes in long thin strips, slice onion thinly, chop the coriander and set aside in a bowl.
- Combine the rice wine vinegar, lime juice and zest, chilli, water, sugar, salt in a small bowl and mix to combine.
- Toss the dressing into the salad ingredients and set aside in the fridge until ready to serve.
- To serve, pile glazed chicken wings onto a serving plate. Sprinkle with some spice mix and garnish with sliced spring onions, red chilli and chopped coriander. Serve with the salad and remaining glaze on the side.
