Ingredients
- 3 tablespoons soy sauce
- 4 teaspoons all-purpose flour
- 14 ounces chicken breasts, cut into bite-sized pieces
- Tamarind Sauce:
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 teaspoons tamarind paste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 fresh green chile pepper, or more to taste
- ½ teaspoon grated ginger
Why This Recipe Is So Popular
Cooking Pointers
- Use fresh tamarind paste for the best tangy taste, but bottled paste works well too.
- Adjust the chili levels according to your heat preference to keep it enjoyable for everyone.
Directions
In a large bowl, whisk together the soy sauce and flour until smooth, then toss in the chicken pieces, making sure they’re well coated. In another bowl, combine the water, fish sauce, brown sugar, and tamarind paste, stirring until the sugar dissolves. Heat some oil in a wok or large pan over medium-high heat. Add the garlic, chili pepper, and ginger, and sauté for a couple of minutes until fragrant. Take the chicken out of the soy mixture and add it to the pan, stir-frying for about 1 to 2 minutes. Pour in half of the tamarind sauce, cooking and stirring until the liquid mostly evaporates. Then add the rest of the sauce and let everything cook together for 10 to 15 minutes, until the chicken is cooked through and the sauce has thickened nicely.
