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

Thai Fried Chicken Wings with Hot-and-Sour Sauce and Salted Mango
Makes 4 servings.
• 1/2 cup soy sauce
• 1/2 cup fresh lime juice
• 2 tablespoons (Thai fish sauce)
• 3 cloves garlic, crushed
• 2 fresh red Thai chilies, thinly sliced
• 1 tablespoon sugar
• 2 pounds chicken mini drumsticks from chicken wings or chicken wings, separated at the joint
• 1 ripe mango, cut into 1-inch slices
• 2 teaspoons salt
• Grape seed or corn oil, for frying
• 1/2 cup cornstarch
• 1/2 cup rice flour
• 1/4 cup chopped fresh mint leaves
• Hot-and-Sour Sauce

  1. In a medium saucepan, combine soy sauce, lime juice, fish sauce, garlic, chilies, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.
  2. Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.
  3. Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.
  4. Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.
  5. In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.
  6. Transfer chicken to a rack to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.
    Hot-and-Sour Sauce
    Makes 4 servings
    1/4 cup grape seed or corn oil
    1/2 cup thinly sliced shallots
    1/4 cup thinly sliced garlic
    2 tablespoons chopped dried red finger chilies
    1/2 fresh red Thai chili
    1 piece fresh galangal (1/4 inch), peeled and cut crosswise into 1/4-inch slices
    1/8 teaspoon shrimp paste
    1 1/2 tablespoons palm sugar
    2 tablespoons tamarind paste
    2 tablespoons red-wine vinegar
    2 tablespoons fresh lime juice
    3/4 teaspoon Thai fish sauce
    3/4 teaspoon salt
  7. Heat oil in a medium saucepan over medium heat. Add shallots and garlic. Cook, stirring, until deep golden brown. Add remaining ingredients and bring to a boil.
  8. Reduce heat to a simmer and cook, stirring, for 1 minute. Remove from heat and transfer mixture to the jar of a blender. Carefully puree until smooth. Transfer to a large mixing bowl; set aside until ready to use.

It is a delicious Thai street food.