Korean-style chicken with mango salsa

Korean-style chicken with mango salsa

Lightly spiced, crispy chicken wings drizzled with a sweet and sticky glaze – yes please! The freshness of the easy mango salsa finishes the dish perfectly.


For the chicken

For the mango salsa

For the spice mix

For the glaze

To serve


  1. Put the chicken wings in a bowl and toss with the yoghurt. Set aside.

  2. Combine all the salsa ingredients in a bowl. Set aside.

  3. Stir all the spice mix ingredients together in a large bowl. Set aside.

  4. Pour the sunflower oil into a large heavy-based saucepan, or deep-fat fryer, and heat to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  5. Coat each chicken wing in the spice mix and carefully place into the hot oil using tongs. Fry for 8–10 minutes, or until the chicken is browned and cooked through. Drain on folded kitchen paper.

  6. To make the glaze, put all the ingredients in a small pan and bring to a gentle simmer, stirring constantly. Cook for 1–2 minutes, or until slightly thickened and syrupy. Remove from the heat.

  7. Arrange the wings on a serving plate and drizzle or brush with the glaze. Sprinkle with the toasted sesame seeds, sliced chilli and fresh coriander. Serve with the mango salsa and extra lime wedges for squeezing over.

Recipe Tips

Mike would normally make a brine to tenderise the chicken and leave it for around 6 hours in the fridge, but the yoghurt marinade makes things far quicker.