Curry Mango Korean Fried Chicken

original post: http://greedygirlcooks.blogspot.com/2016/07/curry-mango-korean-fried-chicken.html

Ingredients

For the chicken (adapted from serious eats recipe)

Oil for deep frying

24 whole chicken wings

7 tablespoon salt

2 ¼ cups corn starch

3 teaspoon baking powder

1 ½ cup all-purpose flour

1 ½ cup cold water

1 ½ cup vodka

3 tablespoon Onion powder

1 tablespoon Paprika

1 tablespoon Allspice

For the sauce

3 large mangoes

2 tablespoon oil

1 ½ tablespoon curry powder

1 onion chopped

2 tablespoon fresh grated ginger

1/3 cup maple syrup

3 tablespoon soy sauce

¼ teaspoon salt

2 tablespoon chopped cilantro to garnish

Instructions

For the sauce

• Slice and peel the mangoes, remove as much pulp from the seed as possible, blend until smooth
• In a deep pot heat oil and add the curry powder, cook for a few seconds until it starts to darken in color
• Add the onions and sauté
• Once the onions are soft, add mango puree, ginger, maple syrup, sugar, soy sauce and salt.
• Mix until all the ingredients have come together, once they have and sauce is thick remove from heat and set aside.

Greedy Tip: I generally try not to cook mango sauces for too long, This one in particular taste less like mango as the sugars develop.. So don’t cook it for more than 5 minutes in order to retain as much mango flavor as possible.

For the chicken (get original recipe for wings here)

• Combine 3 teaspoons salt, ¾ cup cornstarch, and 1 ½ teaspoon baking powder in a large bowl and whisk.
• Add chicken wings and toss until every surface is coated. Shake off the excess thoroughly and place the wings on a wire rack set on a baking sheet
• place in the refrigerator for 30 minutes up to overnight to dry out
• Heat oil to 350 degree
• Combine remaining 1 ½ cup cornstarch, 1 ½ teaspoon baking powder, flour, and 4 teaspoons salt, onion powder, allspice powder and paprika in a large bowl and whisk until mixed. Add water and vodka and whisk until a smooth batter is formed. Serious eats says: It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
• Work in a batch of 6 to 8 wings at a time, dip wings into batter remove from batter and allow as much excess batter to drip off as possible
• Place in the hot oil and deep fry for 10-15 minutes per batch depending on the size of the wings.
• Repeat until all wings are fried golden brown and crispy
• Toss with the sauce and serve immediately or serve with the sauce on the side.