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

1. In a small bowl combine the tamarind, turmeric, coriander, 1 tsp of salt, and pepper.

2. 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.

3. 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.

4. Transfer the chili mixture to a food processor and pulse briefly to form a coarse sauce.

5. 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.

6. Place the cooked chicken in a large mixing bowl. Pour the chili sauce over the chicken and toss until each piece is evenly coated.

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