Name: Spicy Tamarind Glazed Fried Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai-Inspired
Ingredients: 600 g boneless skinless chicken thigh, cut into strips; 4 cloves garlic, bruised; 1 tablespoon lime juice; 1 teaspoon salt; 100 g all-purpose flour; ½ tablespoon tapioca starch or cornstarch; ½ teaspoon salt; ¼ teaspoon ground white or black pepper; Neutral oil for deep frying; 2 tablespoons oil (for glaze); 50 g shallot, finely minced; 3 cloves garlic, minced; ½ tablespoon wet tamarind pulp; ½ cup water; 1 tablespoon palm sugar or brown sugar; ½ to 1 teaspoon salt, to taste; 2 to 3 teaspoons sriracha or sambal oelek; 1 teaspoon fish sauce; 2 scallions, thinly sliced; ¼ cup fresh cilantro leaves, roughly chopped (optional)

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This spicy tamarind glazed fried chicken is a Thai-inspired dish that combines crispy fried chicken with a glossy, tangy, sweet, and spicy sauce. The balance of tamarind’s sourness, gentle sweetness, and heat makes this dish incredibly satisfying and perfect to serve with steamed rice.

Why You’ll Love This Recipe

You’ll love this recipe because it delivers bold Thai flavors using simple pantry ingredients. The chicken stays crispy on the outside while remaining juicy inside, and the tamarind glaze clings beautifully to every piece. It’s a great option for family dinners, casual gatherings, or whenever you crave something spicy and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken and marinade
600 g boneless skinless chicken thigh, cut into strips
4 cloves garlic, bruised
1 tablespoon lime juice
1 teaspoon salt

Coating
100 g all-purpose flour
½ tablespoon tapioca starch or cornstarch
½ teaspoon salt
¼ teaspoon ground white pepper or ground black pepper

For frying
Enough neutral oil for deep frying

Spicy tamarind glaze
2 tablespoons oil
50 g shallot, finely minced
3 cloves garlic, minced
½ tablespoon wet tamarind pulp
½ cup water
1 tablespoon palm sugar or brown sugar
½ to 1 teaspoon salt, to taste
2 to 3 teaspoons sriracha or sambal oelek
1 teaspoon fish sauce
2 scallions, thinly sliced
¼ cup fresh cilantro leaves, roughly chopped (optional)

Directions

In a mixing bowl, combine the chicken strips with bruised garlic, lime juice, and salt. Mix well and let the chicken marinate for 15 minutes.

In a separate bowl, whisk together all-purpose flour, tapioca starch, salt, and ground pepper. Add the marinated chicken to the flour mixture and toss until each piece is evenly coated. There should be no excess liquid.

Heat enough oil in a deep wok or pot over medium-high heat. Once the oil looks shimmering, fry the chicken in batches until golden brown and cooked through. Transfer the fried chicken to a wire rack to drain.

Prepare the tamarind juice by mixing the wet tamarind pulp with water in a small bowl. Massage with your fingers to release the flavor, then strain and discard the solids.

Heat 2 tablespoons of oil in a frying pan over medium-high heat. Sauté the minced shallot and garlic until fragrant, about 3 minutes.

Add the tamarind juice, palm sugar, salt, sriracha, and fish sauce to the pan. Stir well and bring to a boil. Cook until the sauce thickens slightly.

Return the fried chicken to the pan and gently toss until all pieces are evenly coated with the glaze.

Turn off the heat, transfer to a serving plate, garnish with scallions and cilantro if using, and serve immediately with steamed rice.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

For a less spicy version, reduce the amount of sriracha to 1 teaspoon or omit it entirely.
You can substitute chicken thighs with boneless chicken breast, adjusting cooking time to avoid overcooking.
For a lighter option, bake the coated chicken in a hot oven until golden, then toss with the sauce.
Add sliced red chilies for extra heat and visual appeal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a pan over medium heat until heated through. Add a small splash of water if the sauce has thickened too much. Avoid microwaving for long periods to prevent the chicken from becoming tough.

FAQs

Can I make this dish ahead of time?

You can prepare the sauce and fry the chicken separately ahead of time, then reheat and toss together just before serving.

What does tamarind taste like?

Tamarind has a tangy, slightly sour flavor with subtle sweetness, perfect for balancing spicy dishes.

Can I use tamarind paste instead of wet tamarind?

Yes, but dilute it with water to achieve a similar tangy balance and adjust to taste.

Is this dish very spicy?

The spice level is moderate and adjustable depending on how much chili sauce you use.

Can I use chicken wings?

Yes, chicken wings work very well with this glaze and are great for sharing.

What oil is best for frying?

Use a neutral oil with a high smoke point, such as vegetable or sunflower oil.

Can I skip deep frying?

Yes, you can bake or shallow-fry the chicken, though the texture will be slightly different.

What should I serve with this dish?

Steamed white rice is the best pairing, but jasmine rice or coconut rice also works well.

How do I keep the chicken crispy?

Toss the chicken with the sauce just before serving to maintain its crisp texture.

Can I freeze leftovers?

Freezing is not recommended, as the sauce and fried coating may lose their texture after thawing.

Conclusion

Spicy tamarind glazed fried chicken is a flavorful Thai-style dish that brings together crunch, heat, and tangy sweetness in every bite. With simple steps and bold ingredients, this recipe is sure to become a favorite whenever you want a satisfying and memorable meal.