Fried chicken & mango glaze
These sticky and spicy chicken wings are the ultimate indulgence
SERVES 4-6 Peel 2
Kensington Pride mangoes and blend the flesh in a stick blender with 20ml until smooth. Place 3 birdseye chillies, 2 large red chillies, 3cm piece ginger and 3 garlic cloves into a food processor and blend to a smooth paste. In a small frying pan over low heat, add 2 tbsp coriander seeds, 1 tbsp cumin seeds and ½ stick of cinnamon and toast until fragrant. Remove and process to a fine powder.
Add 1 tbsp oil to frying pan over low heat and add chilli paste and 2 tbsp finely chopped coriander stems and cook until soft. Add mango puree and 3 tsp spice mix and cook for 5-10 mins. Add 2-3 tbsp rice wine vinegar, 1½ tsp soy sauce, ¹/³ cup tamarind water (make from 2 tbsp tamarind pulp softened in ½ cup water), 2 tbsp caster sugar and salt to taste. Cook, stirring regularly for about 7 mins until caramelised. Set aside. Place 3 large red chillies, 5-6 cloves of garlic and a 5cm piece of ginger in a food processor and pulse to a fine paste. Joint 12 chicken wings and add to bowl with 3-4 tbsp soy sauce, add a pinch of salt, mix well and marinate for 30 minutes in fridge. Heat oil in a large saucepan to 180°C. Mix together 1½ cups plain flour, ½ cup tapioca starch, 1 tsp chilli and 1 tbsp of reserved spice mix. Toss the chicken in flour mixture and deep-fry in batches for about 6 mins. Place chicken on wire rack for 2 mins, then toss through warm glaze. Serve with a mango and chilli salad and remaining glaze on the side.