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Wok fried chicken thighs with mango & peanut salsa


  • To make the marinade, whisk 2 crushed garlic cloves with 1 tbsp sugar, the ginger, 1 heaped tspn sambel, the vegie oil and soy in a large bowl until well combined.
  • Add the chicken, toss well and refrigerate for about 1 hour, turning now and again. 
  • While the chicken is marinating, whisk the chillies with the remaining garlic, sambel, sugar, fish sauce, Chinese wine, sesame oil and lemon juice. Taste for seasoning. 
  • Then combine the mango, peanuts, capsicum and spring onions with dressing to taste. Set aside.
  • When ready, cook the chicken thighs in a wok (or on a preheated ridged grill or BBQ) until slightly charred on both sides, flattening out as you do so and being careful not to overcrowd. 
  • Add the coriander and mint to the salsa and gently toss. Taste for seasoning. 
  • Serve the chicken with a good dollop of the mango salsa on the side.


  • 3 garlic cloves, crushed
  • 1 tbsp & 1 tspn shaved palm (or soft brown) sugar
  • 1 tbsp grated fresh ginger
  • 1½ heaped tspn sambel oelek (or any chilli paste)
  • ½ cup vegetable oil
  • a good splash of soy sauce
  • 8-12 boneless, skinless chicken thighs
  • 2 small chillies, finely sliced
  • a good splash of Asian fish sauce
  • a good splash of Chinese rice wine
  • a splash of sesame oil
  • juice of 1-2 limes 
  • 2 cups diced fresh mango
  • ½ cup raw peanuts, dry roasted
  • ½ red capsicum, ribs & core removed & finely diced
  • 2-3 spring (green) onions, shredded
  • ¼ cup fresh coriander leaves
  • ¼ cup fresh mint leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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