A vibrant dish combines tangy tamarind with savory spices to create a deliciously sticky glaze that perfectly coats tender chicken. It’s a simple, flavorful meal that brings a taste of Thailand right to your kitchen.
Prep Time10 min
Cook Time15 min
Total Time25 min
Difficulty
Easy
Simple Cooking Tips
Marinate the chicken for at least 30 minutes to let the flavors fully develop.
Use fresh tamarind paste if possible, as it offers a brighter and more natural tang than bottled versions.
Keep an eye on the chicken while glazing to avoid burning the sugar in the sauce.
Ingredients
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Why This Recipe Is So Delicious
This dish perfectly balances tangy tamarind with savory spices, creating a unique and vibrant flavor. The glaze caramelizes beautifully on the chicken, giving it a deliciously sticky and slightly sweet finish. It’s a great way to bring bold, authentic tastes to your dinner table with minimal effort.
Step 1
Combine the soy sauce and flour in a large bowl until they’re well combined. Toss the chicken pieces in the mixture, making sure each one is nicely coated. In a separate bowl, whisk together the water, fish sauce, brown sugar, and tamarind paste until the sugar dissolves and everything is smooth.
Step 2
Heat some oil in a wok or large pan over medium-high heat. Once hot, add the garlic, chili pepper, and ginger, letting them cook for a minute or two until fragrant. Take the chicken out of the soy-flour mixture and add it to the pan, stir-frying for a couple of minutes to get it lightly browned.
Step 3
Pour in about half of the tamarind sauce and keep stir-frying until the liquid mostly evaporates. Then add the rest of the sauce, lowering the heat a bit, and let it simmer gently. Cook everything together for 10 to 15 minutes, stirring now and then, until the chicken is cooked through and the sauce has thickened to your liking.
242
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Best Pairings For This Dish
Serve this dish with steamed jasmine rice or sticky rice to soak up the flavorful glaze. A side of fresh cucumber salad or lightly sautéed greens will add a refreshing contrast and balance the richness of the chicken.
Leftover Care Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to keep the glaze from drying out. This dish does not freeze well because the sauce can separate.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and stay juicy, but adjust the cooking time as they may take a bit longer to cook through.
What can I substitute for tamarind paste?
You can use equal parts lemon juice mixed with a little brown sugar or lime juice for a similar tangy flavor.
How spicy is the dish with one green chile pepper?
It has a mild to moderate heat, but you can add more chiles or remove seeds to adjust the spiciness to your preference.
Can I prepare the tamarind sauce in advance?
Yes, the sauce can be made ahead and stored in the refrigerator for up to 2 days.
What side dishes pair well with this recipe?
Steamed jasmine rice, sautéed vegetables, or a fresh cucumber salad complement the flavors nicely.
Is it necessary to coat the chicken with flour and soy sauce?
Coating helps thicken the sauce and gives the chicken a nice texture, but you can skip it if you prefer a lighter dish.
Can I use a different oil instead of olive oil?
Yes, neutral oils like vegetable or canola oil are good alternatives and better for high-heat cooking.
How can I tell when the chicken is fully cooked?
The chicken should be opaque, firm to the touch, and reach an internal temperature of 165°F (74°C).
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