I hope you are not bored with my barrage or fried chicken recipes, because today I am going to share another variation of my trusted recipe with a Thai influence, the spicy tamarind glazed fried chicken.
Thai wet tamarind
I always stock my pantry with a packet of Thai wet tamarind, and a typical 14 oz. packet can last me months. If you follow my recipe, you will notice that I always state a specified amount of wet tamarind plus a specified amount of water. What you do is you mix the two in a small bowl, then massage with your hand to incorporate as much of the tamarind into the water. Finally, pass this through a strainer (or fine sieve) to get your tamarind juice/paste.
Fried chicken (or baked chicken)
I honestly prefer my chicken strips deep fried. That said, if you want to avoid deep frying for whatever reason, feel free to follow the “baked” version from my orange hoisin chicken stir fry recipe. Also, I (and I believe most Asians) prefer dark meat, as in skinless boneless chicken thigh and/or drumstick. But, you can always use skinless boneless chicken breast too. Of course this sauce is also super delicious for chicken wings, so you can always prepare some for game day 🙂
- 600 gram boneless skinless chicken thigh, cut into strips
- 4 cloves garlic, bruised
- 1 tablespoon lime juice
- 1 teaspoon salt
- 100 gram all purpose flour
- ½ tablespoon tapioca starch (or corn starch)
- ½ teaspoon salt
- ¼ teaspoon ground white pepper (or ground black pepper)
- enough oil for deep frying
- 2 tablespoon oil
- 50 gram shallot, minced
- 3 cloves garlic, minced
- tamarind juice (1/2 tablespoon tamarind + ½ cup water, massaged and strained)
- 1 tablespoon palm sugar (or brown sugar)
- ½-1 teaspoon salt, or to taste
- 2-3 teaspoon sriracha (or sambal oelek)
- 1 teaspoon fish sauce
- 2 scallions, thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped (optional)
- Mix together chicken with bruised garlic, lime juice, and salt. Then let rest for 15 minutes.
- Whisk together all purpose flour, tapioca starch, and salt. Toss the chicken into flour mixture to fully coat. There shouldn't be any standing liquid at all at this point.
- Heat enough oil in a wok/pot for deep frying. Once the oil is hot enough (it should looks shimmering and runnier), add the coated chicken pieces, in batches if needed, and fry until golden brown. Set aside over a wire rack while we prepare the sauce.
- Heat oil in a frying pan over medium high heat. Sauté shallot and garlic until fragrant, about 3 minutes.
- Add tamarind juice, palm sugar, salt, sriracha, and fish sauce. Mix well and bring to a boil. Continue cooking until sauce thickens.
- Once the sauce is thick, return fried chicken to the frying pan, gently toss to coat.
- Turn off heat, transfer to a serving plate and garnish with scallions and/or cilantro. Serve immediately with steamed white rice.