Description
This Thai-inspired spicy tamarind glazed fried chicken features crispy, golden chicken strips tossed in a tangy, sweet, and spicy tamarind sauce. Perfect with steamed rice, this dish balances bold flavors with satisfying textures for a comforting, crowd-pleasing meal.
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)
Instructions
- In a bowl, mix chicken with bruised garlic, lime juice, and salt. Let marinate for 15 minutes.
- In another bowl, whisk flour, tapioca starch, salt, and pepper. Add marinated chicken and toss to coat evenly.
- Heat neutral oil in a wok or pot over medium-high heat. Fry chicken in batches until golden brown and cooked through. Drain on a wire rack.
- Prepare tamarind juice by mixing tamarind pulp with ½ cup water. Massage and strain to remove solids.
- Heat 2 tablespoons oil in a pan. Sauté shallots and garlic for 3 minutes until fragrant.
- Add tamarind juice, palm sugar, salt, sriracha, and fish sauce. Stir and bring to a boil. Simmer until slightly thickened.
- Add fried chicken to the pan and toss until evenly coated with glaze.
- Transfer to a serving plate, garnish with scallions and cilantro if desired, and serve immediately with steamed rice.
Notes
- For milder spice, reduce or omit chili sauce.
- Boneless chicken breast can be used instead of thighs.
- To keep chicken crispy, only toss in sauce right before serving.
- Bake coated chicken for a lighter version; glaze afterward.
- Fresh tamarind pulp gives best flavor, but tamarind paste can be used if diluted.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Deep Fry / Sauté
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 7g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 130mg
