Fried Chicken with Mango and Chilli Glaze

For the Mango and Chilli Glaze, peel the mangoes and place flesh into the canister of stick blender with 20ml water. Blend until smooth and set aside.

Place chillies, ginger and garlic into a food processor and process to a smooth paste.

Place coriander seeds, cumin seeds and cinnamon into a small frypan over low heat and toast until fragrant. Remove from the heat and process to a fine powder. Set aside.

Place 1 tablespoon oil into a frypan over low heat. Once hot, add chilli paste and coriander stems and cook until soft and fragrant, about 5 minutes. Add the mango puree and 3 tsp spice mix and cook for about 5-10 minutes. Add the rice wine vinegar, soy sauce, 1/3 – 1/2 cup strained tamarind water, 2-3 tablespoons sugar and salt to taste. Cook, stirring regularly, until caramelised, about 7 minutes. Transfer glaze to a large deep bowl and set aside.

For the Fried Chicken, place chillies, garlic and ginger into a food processor. Pulse to a fine paste then transfer to a bowl. Joint the chicken wings (reserve the tips for another use) and add to the bowl along with soy sauce and a pinch salt. Mix well then set aside in the fridge for 30 minutes.

Heat oil in deep fryer or deep large saucepan to 180C.

In a large bowl mix together flour, tapioca starch, chilli powder, salt and 2 teaspoons of the spice mix.

Toss the chicken pieces in the flour mixture until evenly coated. Deep fry the chicken pieces, in batches, for approximately 6 minutes.

Remove chicken from the oil and place onto a wire rack for 2 minutes then toss through the warm glaze. Remove the chicken from the bowl and set aside on the rack.

For the Mango and Chilli Salad, peel then slice the mangoes in long thin strips, slice onion thinly, chop the coriander and set aside in a bowl.

Combine the rice wine vinegar, lime juice and zest, chilli, water, sugar, salt in a small bowl and mix to combine.

Toss the dressing into the salad ingredients and set aside in the fridge until ready to serve.

To serve, pile glazed chicken wings onto a serving plate. Sprinkle with some spice mix and garnish with sliced spring onions, red chilli and chopped coriander. Serve with the salad and remaining glaze on the side.