Curry Mango Korean Fried Chicken
original post: http://greedygirlcooks.blogspot.com/2016/07/curry-mango-korean-fried-chicken.html
Ingredients
For the chicken (adapted from serious eats recipe)
Oil for deep frying
24 whole chicken wings
7 tablespoon salt
2 ¼ cups corn starch
3 teaspoon baking powder
1 ½ cup all-purpose flour
1 ½ cup cold water
1 ½ cup vodka
3 tablespoon Onion powder
1 tablespoon Paprika
1 tablespoon Allspice
For the sauce
3 large mangoes
2 tablespoon oil
1 ½ tablespoon curry powder
1 onion chopped
2 tablespoon fresh grated ginger
1/3 cup maple syrup
3 tablespoon soy sauce
¼ teaspoon salt
2 tablespoon chopped cilantro to garnish
Instructions
For the sauce
- Slice and peel the mangoes, remove as much pulp from the seed as possible, blend until smooth
- In a deep pot heat oil and add the curry powder, cook for a few seconds until it starts to darken in color
- Add the onions and sauté
- Once the onions are soft, add mango puree, ginger, maple syrup, sugar, soy sauce and salt.
- Mix until all the ingredients have come together, once they have and sauce is thick remove from heat and set aside.
Greedy Tip: I generally try not to cook mango sauces for too long, This one in particular taste less like mango as the sugars develop.. So don’t cook it for more than 5 minutes in order to retain as much mango flavor as possible.
For the chicken (get original recipe for wings here)
- Combine 3 teaspoons salt, ¾ cup cornstarch, and 1 ½ teaspoon baking powder in a large bowl and whisk.
- Add chicken wings and toss until every surface is coated. Shake off the excess thoroughly and place the wings on a wire rack set on a baking sheet
- place in the refrigerator for 30 minutes up to overnight to dry out
- Heat oil to 350 degree
- Combine remaining 1 ½ cup cornstarch, 1 ½ teaspoon baking powder, flour, and 4 teaspoons salt, onion powder, allspice powder and paprika in a large bowl and whisk until mixed. Add water and vodka and whisk until a smooth batter is formed. Serious eats says: It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
- Work in a batch of 6 to 8 wings at a time, dip wings into batter remove from batter and allow as much excess batter to drip off as possible
- Place in the hot oil and deep fry for 10-15 minutes per batch depending on the size of the wings.
- Repeat until all wings are fried golden brown and crispy
- Toss with the sauce and serve immediately or serve with the sauce on the side.