THE RECIPE JOURNAL · Main Course
Thai Tamarind-Infused Chicken
This dish brings together the tangy sweetness of tamarind with tender, juicy chicken for a burst of bold, authentic flavors. It’s simple to make and perfect for adding a little excitement to your weeknight dinners.
FROM THE KITCHEN • Thai Tamarind-Infused Chicken
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Chicken Tortilla Rolls
Something delicious to watch next.
01
Step 1
In a large bowl, combine the soy sauce and flour until smooth. Toss the chicken pieces in this mixture, making sure they’re well coated. In a separate bowl, whisk together the water, fish sauce, brown sugar, and tamarind paste until everything is nicely blended.
02
Step 2
Heat some oil in a wok or large pan over medium-high heat. Once hot, add the garlic, chili pepper, and ginger, and sauté for a minute or two until fragrant. Take the chicken out of the soy-flour mixture and add it to the wok. Stir-fry the chicken for a couple of minutes to start cooking it.
03
Step 3
Pour in half of the tamarind sauce, stirring constantly until the liquid mostly evaporates. Then add the rest of the sauce and keep cooking, stirring often, until the chicken is cooked through and the sauce thickens up to your liking—this should take about 10 to 15 minutes. Serve hot and enjoy!
Why you’ll love it
This dish offers a perfect balance of tangy tamarind and savory spices that brighten up tender chicken. It’s a flavorful way to enjoy bold Southeast Asian flavors without complicated steps. The combination of sour and sweet notes makes every bite exciting and satisfying.
How to serve
Serve with steamed jasmine rice or sticky rice to soak up the tangy sauce. A side of fresh cucumber salad or lightly sautéed greens adds a refreshing contrast. Garnish with chopped cilantro and crushed peanuts for extra texture and aroma.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken moist. Avoid freezing, as the sauce’s texture may change after thawing.
