Recipes

TAMARIND CHICKEN

From Kung Pan & Beyond by Susan Jung (Quadrille, £20) Photography ©Yuki Sugiura

An irresistible dish with the sweet-tart flavour of the tamarind-glazed chicken enhanced by fried shallots.

• Serves: 4–6

• 200g (7oz) peeled shallots

• 8–12 red bird’s-eye chillies

• 8–12 spring onions (scallions)

• 80g (1/3 cup) tamarind paste

• 30ml (2 tbsp) fish sauce

• 30g (2 tbsp) granulated sugar

• 750ml (3¼ cups) cooking oil

• 150g (5½oz) unsalted cashews

  For seasoning and coating the chicken

• 800g (1lb 12oz) boneless chicken thighs

• coarse salt flakes, as necessary

• 30ml (2 tbsp) soy sauce

• (all-purpose Kikkoman or your

• favourite brand)

• 2 tsp finely ground white pepper

• 120g (4¼oz) coating mix (see below)

  For the Coating Mix

• 120g (4¼oz) potato, sweet potato or tapioca flour

• 80g (2¾oz) cake or pastry flour (or gluten-free flour)

• 5g (1 tsp) coarse salt flakes

• 1 tsp baking powder

For the coating mix, whisk together both flours, then add the salt. Use a small sieve to sift the baking powder directly into the mixing bowl, then whisk again.

Butterfly the chicken thighs, cut them into strips about 1.25cm (½in) wide and put the pieces in a bowl. Weigh the chicken, then multiply the amount by 0.01 – this is the amount of salt you need. Sprinkle the salt over the chicken and mix well, then add the soy sauce and white pepper.

Halve the shallots, then thinly slice them. Cut the bird’s-eye chillies into thin rings, shaking out and discarding the seeds as you go. Mince the spring onions and divide them into two portions. Mix the tamarind paste with the fish sauce and sugar. Set aside.

Pour the cooking oil into a pan, preferably a medium wok, set over a medium heat. Add the shallots and fry at around 130°C (265°F). Stir often and watch them carefully. As soon as they start to take on the slightest colour, corral them into a wide, shallow mesh strainer or sieve so they are ready to lift out of the oil as soon as they darken. Continue to fry them, stirring them while they are still in the strainer, until they are pale golden. Watch them very carefully and as soon as they darken just a little more, lift them out of the oil. Place the strainer over a bowl and let the shallots drain.

Heat the oil again, then add the cashews and fry at 150°C (300°F) for about 1 minute, or until toasted. Take them out of the oil, then drain on paper towels.

Add the coating mix to the chicken and mix well – the meat should look dry, with no damp patches. Shake off the excess coating mix.

Heat the oil again and fry the chicken at 160°C (320°F) in four or five batches. After adding the chicken to the oil, use long chopsticks to separate the pieces. Fry for 4 minutes, then drain on a cooling rack placed over a tray. After frying all the chicken, fry the pieces a second time at 170°C (340°F) for 1 minute.

Very lightly coat a large wok with fresh oil, then place it over a medium–low heat. Pour in the tamarind mixture and simmer until syrupy, stirring often. Mix in the chillies, then stir in the fried shallots and half the spring onions. Turn off the heat and add the chicken. Stir the ingredients so the chicken is lightly coated with the tamarind glaze and other ingredients. If the chicken pieces seem too damp, turn on the heat to low and stir constantly until the glaze dries out slightly.

Mix in the cashews, then transfer to a serving plate. Scatter with the remaining spring onions before serving.