Thai Fried Chicken Wings with Hot-and-Sour Sauce and Salted Mango

Anyone who loves fried chicken will love this dish. It’s sort of a Thai version of buffalo wings, coated with a sweet-and-sour sauce after being fried to a crisp. You can double this recipe to make a large batch for a party.

Recipe from Asian Flavors of Jean-Georges by Jean-Georges Vongerichten/Clarkson Potter, 2007.

Thai Fried Chicken Wings with Hot-and-Sour Sauce and Salted Mango

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    1/4 cup grape seed, corn, or other neutral oil [for sauce] 1/2 cup soy sauce
    1/2 cup thinly sliced shallots [for sauce] 1/2 cup fresh lime juice
    1/4 cup thinly sliced garlic [for sauce] 2 tablespoons nam pla (Thai fish sauce)
    2 tablespoons chopped dried red finger chiles [for sauce] 3 garlic cloves, crushed
    1/2 fresh red Thai chile [for sauce] 2 fresh red Thai chiles, thinly sliced
    1 1/4-inch piece fresh galangal, peeled and cut crosswise into 1/4-inch slices [for sauce] 1 tablespoon sugar
    1/8 teaspoon belacan (shrimp paste) [for sauce] 2 pounds chicken mini drumsticks from chicken wings or chicken wings, separated at joint
    1 1/2 tablespoons palm sugar [for sauce] 1 ripe mango, cut into 1-inch slices
    2 tablespoons tamarind paste [for sauce] 2 teaspoons salt
    2 tablespoons red wine vinegar [for sauce] Grape seed, corn, or other neutral oil for deep-frying
    2 tablespoons fresh lime juice [for sauce] 1/2 cup cornstarch
    3/4 teaspoon nam pla (Thai fish sauce) [for sauce] 1/2 cup rice flour
    3/4 teaspoon salt [for sauce] 1/4 cup chopped fresh mint leaves


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    • 1

      To make the sauce: Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until they become a deep golden brown. Add the remaining ingredients and bring the mixture to a boil.

    • 2

      Simmer, stirring, for 1 minute, then remove from the heat and transfer to a blender. Purée carefully until smooth, transfer to a large mixing bowl, and set aside until ready to use.

    • 3

      To make the wings: Put the soy sauce, lime juice, nam pla, garlic, chiles, and sugar in a medium saucepan and bring to a boil, stirring occasionally. Cool completely, then pour over the mini drumsticks in a shallow baking dish and toss to coat well. Cover with plastic wrap and refrigerate for at least 1 hour.

    • 4

      Meanwhile, toss the mango cubes with the salt in a small bowl and let sit for 30 minutes.

    • 5

      When ready to cook, pour oil to a depth of 3 inches in a heavy, deep pot and heat to 375°F. Remove the drumsticks from the marinade and pat dry. Combine the cornstarch and rice flour on a shallow plate. Dredge the chicken in the mixture, then carefully put in the pot. Do not overcrowd; work in batches if necessary. Cook until crisp, brown, and cooked through, about 10 minutes. Adjust the heat as necessary to maintain the oil’s temperature.

    • 6

      Drain on paper towels and transfer to the bowl of hot-and-sour sauce. Toss well to coat and transfer to the serving plates. Arrange the salted mango in a little mound next to the chicken, garnish with the mint leaves, and serve.

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