It’s inspired by a trip to Vietnam and has been a regular favourite in our house. If you’re making it for kids be sure to temper the heat by adding less chilli but paired with a refreshing mango salad it balances things out.
Serves 4 
40mins 2 lemongrass stalks, finely chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves, peeled and finely chopped
Large handful of coriander, stalks and leaves separated, leaves roughly chopped
1 tbsp light soy sauce
1 tbsp Thai fish sauce
8 chicken thighs
1 tbsp vegetable oil
Sea salt
For the mango salad:
1 garlic clove
1 red chilli
20g palm sugar or light brown sugar
2 tbsp light soy sauce
2 tbsp Thai fish sauce
Juice of one lime, plus extra lime wedges to serve
1 cucumber, julienned
2 large carrots, julienned
1 mango, sliced
75g cherry tomatoes, halved
50g peanuts, roughly chopped
2 lemongrass stalks, finely chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves, peeled and finely chopped
Large handful of coriander, stalks and leaves separated, leaves roughly chopped
1 tbsp light soy sauce
1 tbsp Thai fish sauce
8 chicken thighs
1 tbsp vegetable oil
Sea salt
For the mango salad:
1 garlic clove
1 red chilli
20g palm sugar or light brown sugar
2 tbsp light soy sauce
2 tbsp Thai fish sauce
Juice of one lime, plus extra lime wedges to serve
1 cucumber, julienned
2 large carrots, julienned
1 mango, sliced
75g cherry tomatoes, halved
50g peanuts, roughly chopped
Make this spice mix in larger amounts and store it in a jar and you’ll never be too far away from a fresh, sizzling plate of chicken wings. If there are any leftovers (unlikely!) then pop them in a lunch box or pack them up for a picnic – they’re just as good cold as they are hot. Click here for more recipes from Schwartz.
