Tangy Tamarind Chicken Food

THAI TAMARIND CHICKEN

Thai Tamarind Chicken image

This recipe for sweet and spicy Thai chicken incorporates a flavorful tamarind sauce and freshly grated ginger. Serve with jasmine rice or rice noodles.

Provided by Savina

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 2

Number Of Ingredients 11

Ingredients

3 tablespoons soy sauce
4 teaspoons all-purpose flour
14 ounces chicken breasts, cut into bite-sized pieces
⅓ cup water
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

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.

Nutrition Facts : Calories 454.8 calories, Carbohydrate 26.4 g, Cholesterol 113.1 mg, Fat 18.4 g, Fiber 1 g, Protein 44.9 g, SaturatedFat 3.2 g, Sodium 2553.4 mg, Sugar 15.3 g

SPICY TAMARIND-GLAZED GRILLED CHICKEN WINGS

Spicy Tamarind-Glazed Grilled Chicken Wings image

These grilled chicken wings are marinated in tamarind purée, fish sauce, brown sugar, red pepper flakes, and cumin, with more brushed on as they grill.

Provided by Rachel Gurjar

Categories Chicken Tamarind Cumin Onion Cilantro Summer Wheat/Gluten-Free Tree Nut Free Grill/Barbecue snack Appetizer Side Lunch Dinner Backyard BBQ Picnic Peanut Free Dairy Free Quick & Easy

Yield 4 servings

Number Of Ingredients 9

Ingredients

¾ cup tamarind purée
¼ cup fish sauce
2 Tbsp. light or dark brown sugar
1 Tbsp. crushed red pepper flakes
1 tsp. ground cumin
3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided
4 lb. chicken wings, drumettes and flats separated if desired
¼ small red onion, very thinly sliced, preferably on a mandoline
Cilantro leaves with tender stems and lime wedges (for serving)

Steps:

Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
Meanwhile, place onion in a bowl of ice water and set aside.
Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1-2 minutes per side.
Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.

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