CHILLI TAMARIND CHICKEN
By Simbooker on the 8th September 2019
Files & Tags: recipes, index, thai, asian, soy sauce, chicken
Delicious, juicy, spicy and flavourful Chilli Tamarind Chicken coated with the most delicious sauce. This is my favourite coating for Asian style chicken.
This Thai inspired sauce can be used on
wings, crispy beef, and even ribs
I developed this recipe from another chilli chicken dish and added tamarind, more garlic and an extra helping of barbecue sauce, soy sauce and extra sugar.
The combination of flavours is utterly unbeatable.
CHILLI TAMARIND CHICKEN
RECIPE
The Ingredients
Mix all of these ingredients together
1/2 cup of Thai sweet chilli sauce. 1/2 cup of barbecue sauce, 1 + 1/2 tbs of Tamarind Paste, 5 tbs of caster sugar, 1 tsp salt, 3 tbs soy sauce, 1 + 1/2 tbs of garlic paste,1/2 a tsp of Mirin or red wine vinegar, 1/2 cup water, sesame seeds,
You can use thighs or breasts for this recipe. This recipe uses 3 deboned thighs cut into cubes. You may have leftover sauce. If you do have plenty of sauce after coating the chicken pour out into an air tight plastic container. Let cool and then place in the fridge. Should store well for 2 weeks.
Mix all of these ingredients together
1/2 cup of Thai sweet chilli sauce. 1/2 cup of barbecue sauce, 1 + 1/2 tbs of Tamarind Paste, 5 tbs of caster sugar, 1 tsp salt, 3 tbs soy sauce, 1 + 1/2 tbs of garlic paste,1/2 a tsp of Mirin or red wine vinegar, 1/2 cup water, sesame seeds,
You can use thighs or breasts for this recipe. This recipe uses 3 deboned thighs cut into cubes. You may have leftover sauce. If you do have plenty of sauce after coating the chicken pour out into an air tight plastic container. Let cool and then place in the fridge. Should store well for 2 weeks.
Heat up a pan or a wok with 3 cups of vegetable oil on high heat. Coat the chicken pieces with enough cornstarch so that they are all fully coated on each side. You don't need eggs, just place the pieces of chicken in a large bowl and sprinkle the chicken with the starch and toss the pieces. Fry the chicken on both sides until they are very crisp, do so in batches if you need to. Scoop out with a spider strainer and drain in a sieve.
Discard all the oil in the pan or wok, and save for another time. Pour the sauce mixture into the same pan and allow all the flavours to become aromatic on medium heat. Stir the sauce until it becomes nice and sticky.
Add the chicken and coat with the sauce. All the pieces of chicken need to be coated. Then sprinkle sesame seeds over the chicken and you are done! This is perfect with rice.