Thai 3-flavoured Chicken | Marion's Kitchen (2024)

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Thai 3-flavoured Chicken

Ingredients

Steps

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  For the 3-flavoured sauce, use a mortar and pestle to bruise the chillies and garlic to form a very rough paste (it should still be a little chunky). Set aside. In a separate bowl, combine tamarind paste, fish sauce and sugar.

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  Season the chicken with salt and toss with the flour until evenly coated. Heat a 1cm depth of oil in a frying pan over medium-high heat. Shallow fry the chicken (in batches if necessary) for about 3 minutes or until golden and just cooked through. Drain the chicken on paper towel.

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  Heat the 2 tablespoons of vegetable oil in a wok or large frying pan over high heat. Add chilli and garlic paste and stir-fry for 30 seconds or until softened slightly. Add the tamarind mixture and stir-fry for another minute.

• 

  Add the chicken and toss to coat. Transfer to a serving plate and sprinkle with spring onions.

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  Notes:

  – Tamarind concentrate is available in the Asian section of most supermarkets or from an Asian grocer.

15-minute mealsChickenStir-friesTakeaway classicsThai cuisine

400g chicken breast fillets, cut into strips

¼ cup plain flour

vegetable oil for shallow frying

sea salt

sliced spring onions to serve

Three-flavoured sauce

3 long red chilies, roughly chopped

6 garlic cloves, roughly chopped

3 tbsp tamarind concentrate*

2 tbsp fish sauce

2½ tbsp white sugar

2 tbsp vegetable oil