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