Spicy Tamarind Glazed Fried Chicken

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Serves: 45


  • Fried Chicken
  • 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
  • Spicy tamarind sauce
  • 2 tablespoon oil
  • 50 gram shallot, minced
  • 3 cloves garlic, minced
  • tamarind juice (1/2 tablespoon tamarind + 1/2 cup water, massaged and strained)
  • 1 tablespoon palm sugar (or brown sugar)
  • 1/2-1 teaspoon salt, or to taste
  • 2-3 teaspoon sriracha (or sambal oelek)
  • 1 teaspoon fish sauce
  • Garnish
  • 2 scallions, thinly sliced
  • 1/4 cup fresh cilantro leaves, roughly chopped (optional)


  • Fried chicken
    1. Mix together chicken with bruised garlic, lime juice, and salt. Then let rest for 15 minutes.
    2. 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.
    3. 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.
  • Spicy tamarind sauce
    1. Heat oil in a frying pan over medium high heat. Sauté shallot and garlic until fragrant, about 3 minutes.
    2. Add tamarind juice, palm sugar, salt, sriracha, and fish sauce. Mix well and bring to a boil. Continue cooking until sauce thickens.
    3. Once the sauce is thick, return fried chicken to the frying pan, gently toss to coat.
    4. Turn off heat, transfer to a serving plate and garnish with scallions and/or cilantro. Serve immediately with steamed white rice.

Another great recipe by https://dailycookingquest.com.