Thai Style Fried Chicken with Tamarind and Ginger Sauce

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This complete meal includes crispy fried chicken with rice and a tangy and sharp sauce bowl. To tone down the tangy and sharp flavor, you can add some natural sweetness in this recipe. Though you can make variations of this recipe, authentic flavor can only be introduced if you stick with the ingredients and methodology mentioned below. Instead of deep frying, try grilling in a pan. Rice can be flavored as well depending on your preferences. You must consume this recipe on the same day to enjoy the best flavor. Leftovers of the chicken can be included in a spicy stew. Let's make this fulfilling, scrumptious and aromatic chicken recipe for our guests and family in an easy way.

Thai Style Fried Chicken with Tamarind ginger Sauce
Thai Style Fried Chicken with Tamarind and Ginger Sauce
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Spicy Thai fried chicken with rice

Do once try this spicy and tasty Thai fried chicken which is served with fulfilling rice helping and a bowl of tangy and delicious tamarind and ginger sauce.

Preparation Time: 1 hour
Cooking time: 45 minutes
Servings: 4

Ingredients:
  • 4 to 6 chicken fillets
  • 1/2 cup refined flour
  • 1/4 cup semolina
  • 6 to 8 garlic cloves paste
  • 1/2 lemongrass stem paste
  • 1/2 tsp Thai chili paste
  • 1/2 tsp light soy sauce
  • 1/4 tsp ground pepper
  • 3 cups rice
  • 25 gm ginger julienne
  • 1 tsp tamarind paste
  • 2 tsp jaggery
  • 1/2 tsp ginger paste
  • few drops of sesame oil
  • pinch of white pepper powder
  • peanut oil for deep frying
  • salt to taste

Instructions:

  1. Pierce chicken fillets with a sharp knife and keep aside.
  2. Take a large bowl and add refined flour, semolina, garlic cloves paste, lemongrass paste, Thai chili paste, light soy sauce, ground pepper and salt.
  3. Add water and whip all the ingredients into a smooth batter.
  4. Add chicken fillets in it and coat them well with the batter.
  5. Keep the coated chicken fillets aside for at least half an hour.
  6. Take a skillet and add 1 tsp peanut oil in it.
  7. Add ginger paste and saute for half a minute.
  8. Add tamarind paste, jaggery, sesame oil, white pepper powder and a pinch of salt in it.
  9. Cook on a low flame for about 5 to 6 minutes till the jaggery melts completely.
  10. Add some water, if required. Cook till the sauce thickens.
  11. Boil rice in about 1000 ml of water with ginger julienne and a pinch of salt for about 15 minutes.
  12. Drain all the water and keep the rice aside.
  13. Heat peanut oil in a deep frying pan on a medium flame.
  14. Fry all the chicken fillets till they turn golden brown.
  15. Take a serving plate and place hot fried chicken fillets on one side.
  16. Place a generous helping of a bowl of rice on the other side.
  17. Complete it with a small bowl of tamarind and ginger sauce.
  18. Serve immediately with a garnish of cucumber slices.

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