Categories: Asian
Ingredients
- 3 tbsp Tamarind Concentrate (see recipe)
- pinch of turmeric
- 1/2 tsp ground coriander
- 1 1/2 tsp salt, divided
- 1/2 tsp white pepper
- 3 lbs chicken pieces, rinsed and patted dry
- 2 tbsp vegetable oil
- 8 large red chilies, seeded and chopped
- 2 small onions, thinly sliced
- Vegetable oil for deep-frying
Directions
-
In a small bowl combine the tamarind, turmeric, coriander, 1 tsp of salt, and pepper.
-
Place the chicken pieces in a large Ziploc bag. Pour the tamarind mixture over the chicken, seal the bag, and marinate at least 2 hour or overnight in fridge.
-
In a small saute pan, heat 2 tbsp of vegetable oil over medium heat. Add the red chilies, onions and remaining salt; saute 5 minutes. Set aside to cool slightly.
-
Transfer the chili mixture to a food processor and pulse briefly to form a coarse sauce.
-
Drain the chicken and discard the marinade. Deep-fry the chicken pieces in hot oil until the skin is golden and bones are crispy. Remove the cooked chicken to paper towels to drain.
-
Place the cooked chicken in a large mixing bowl. Pour the chili sauce over the chicken and toss until each piece is evenly coated.