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

Ingredients

1/4 cup corn oil,[for sauce]		1/2 cup soy sauce
1/2 cup thinly sliced shallots or onions [for sauce]		1/2 cup fresh lime juice
1/4 cup thinly sliced garlic [for sauce]		2 tablespoons Thai fish sauce
2 tablespoons chopped dried red finger chiles [for sauce]		3 garlic cloves, crushed
1/2 fresh red Thai chile [for sauce]		2 fresh red Thai chiles, thinly sliced
1 1/4-inch piece fresh galangal, peeled and cut crosswise into 1/4-inch slices or ginger[for sauce]		1 tablespoon sugar
1/8 teaspoon shrimp paste [for sauce]		2 pounds chicken mini drumsticks from chicken wings or chicken wings, separated at joint
1 1/2 tablespoons sugar in the raw [for sauce]		1 ripe mango, cut into 1-inch slices
2 tablespoons tamarind paste [for sauce]		2 teaspoons salt
2 tablespoons red wine vinegar [for sauce]		corn oil for deep-frying
2 tablespoons fresh lime juice [for sauce]		1/2 cup cornstarch
3/4 teaspoon fish sauce [for sauce]		1/2 cup flour
3/4 teaspoon salt [for sauce]		1/4 cup chopped fresh mint leaves

directions

• 1 To make the sauce: Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until they become a deep golden brown. Add the remaining ingredients and bring the mixture to a boil.
• 2 Simmer, stirring, for 1 minute, then remove from the heat and transfer to a blender. Purée carefully until smooth, transfer to a large mixing bowl, and set aside until ready to use.
• 3 To make the wings: Put the soy sauce, lime juice, nam pla, garlic, chiles, and sugar in a medium saucepan and bring to a boil, stirring occasionally. Cool completely, then pour over the mini drumsticks in a shallow baking dish and toss to coat well. Cover with plastic wrap and refrigerate for at least 1 hour.
• 4 Meanwhile, toss the mango cubes with the salt in a small bowl and let sit for 30 minutes.
• 5 When ready to cook, pour oil to a depth of 3 inches in a heavy, deep pot and heat to 375°F. Remove the drumsticks from the marinade and pat dry. Combine the cornstarch and rice flour on a shallow plate. Dredge the chicken in the mixture, then carefully put in the pot. Do not overcrowd; work in batches if necessary. Cook until crisp, brown, and cooked through, about 10 minutes. Adjust the heat as necessary to maintain the oil’s temperature.
• 6 Drain on paper towels and transfer to the bowl of hot-and-sour sauce. Toss well to coat and transfer to the serving plates. Arrange the salted mango in a little mound next to the chicken, garnish with the mint leaves, and serve.