Fried Chicken With Tamarind Recipes

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.

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.

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.

Steps:

• Heat the oil in a large stockpot over medium-high heat. Add the mushroom, salt, carrot and onion and saute until the vegetables begin to soften, about 3 minutes. Add the broth, fish sauce and tamarind, bring to a boil and then reduce the heat and simmer until the vegetables are fully cooked, about 10 minutes. Add the bok choy and chicken and continue to simmer until the bok choy is cooked and the chicken is heated through, about 5 minutes. Ladle the soup into bowls and serve with a sprinkling of scallions.

Steps:

• Clean chicken and cut into large pieces. Season with salt and pepper. Grate onions and crush garlic. Soak tamarind in boiling water, otherwise use tamarind puree. Arrange chicken pieces in a flat bowl, sprinkle on grated onion and garlic and strain on tamarind water. Marinate for 20 mins. Remove chicken pieces, drain and pat dry with kitchen paper. Heat oil until almost smoking and carefully add pieces of chicken. Deep fry for 2 mins, then remove from oil and return to marinade while remaining pieces are cooked. Marinate for at least 10 minutes the second time, then drain again and pat dry. Return to the hot oil and cook again for 2 minutes. Marinate once more,then fry chicken another 2 mins. It should be crisp on the surface and the meat tender and moist. Serve either peanut sauce or with soy sauce and krupuk or potato crisps.