Korean-style chicken with mango salsa
For the chicken
- 4 whole chicken wings, cut through the joint to make 8 pieces
- 50g/1¾oz full-fat Greek-style plain yoghurt
- 1 litre/1¾ pint sunflower oil, for frying
For the mango salsa
- ½ medium mango, stone removed, peeled and diced
- ½ small red onion, finely chopped
- 1 red chilli, ½ diced, ½ thinly sliced to garnish
- 15g/½oz fresh ginger, finely grated
- 1 small garlic clove, finely chopped
- 10g/⅓oz fresh coriander, leaves roughly chopped, plus extra to garnish
- 1 tbsp olive or rapeseed oil
- 1 tbsp fresh lime juice
For the spice mix
- 3 tbsp plain flour
- 1 tsp hot smoked paprika
- 1 tsp onion granules
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp flaked sea salt
For the glaze
Put the chicken wings in a bowl and toss with the yoghurt. Set aside.
Combine all the salsa ingredients in a bowl. Set aside.
Stir all the spice mix ingredients together in a large bowl. Set aside.
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.)
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.
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.
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.
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.