Fried Chicken With Tamarind Recipes

THAI TAMARIND CHICKEN

Steps:

• Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
• Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
• Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.

CRISPY FRIED TAMARIND CHICKEN RECIPE - (4.4/5)

Steps:

• Pour the chicken stock into a large pan and simmer for a minute. Add the chicken drumsticks and cook for 10 to 20 minutes. Drain well and keep aside. Combine the tamarind extract, salt and some hot water in a bowl. Mix well and pour this over the chicken drumsticks. Cover and keep aside for 2 to 3 hours. Drain well and pat dry. Heat oil in a deep frying pan over medium flame. Fry the drumsticks until golden and crisp. Remove and drain excess oil. Serve at once.

CRISPY TAMARIND FRIED CHICKEN

Steps:

• 1. Boil all the pieces of chicken wings in the boiling liquid in a pot. Boil until all the liquid evaporates.
• 2. Strain the chicken and let it cool down for about 5 minutes.
• 3. Bread each piece of chicken wings. Dip in flour, eggs and panko breading with parsley flakes, consecutively.
• 4. Deep fry the chicken pieces in a regular pan or a deep fryer.
• 5. Make sure the temperature is 350 degrees if using a deep fryer. This may be a little tricky when using a regular pan. (I usually splash some water in the oil when I think the oil is hot enough. When it sizzles, that's how I know the oil is ready. It's weird I know but it's just my style ).
• 6. Once the chicken pieces are golden brown and crispy, take out from fryer/pan and place in a platter with paper towels. Serve hot and enjoy.