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Chicken With Tamarind Sauce

Crispy Chicken with Tamarind Sauce Recipe at

If you’re craving for a crisp, juicy and easy to go recipe, here I’ve got you covered. This is not a full course but can be a great addition to your menu. This purely goes with rice, be it fried or simply boiled, Chicken with Tamarind Sauce will leave you craving for more!

Let’s get started with it ingredients first.

Ingredients for Chicken Marination:

  • 1/2 kg  chicken, boneless, cubes
  • 1/2 cup cornflour/cornstarch
  • 1/2 cup whole purpose flour
  • 1/3 teaspoon   Salt
  • 1/3 teaspoon  white/black pepper
  • Oil for frying 

*If you like thick coating on chicken, you can add 1 egg and make a batter to fry the chicken.

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Preparations For Tamarind Sauce:

  • 4 tablespoon tamarind pulp
  • 2 tablespoons sugar (preferably light brown), skip it for dietary restrictions
  • 2 tablespoons light soy sauce or salt
  • 1 tablespoons rice vinegar or white vinegar
  • 1 tablespoon garlic chopped
  • 1 tablespoon fresh Red/Green chilies chopped or to taste 
  • 1/3 cup water 

Get Started with Chicken and Tamarind Sauce

  • Chicken: In a big bowl, add cornstarch, whole flour, salt and pepper. Mix well,  then add chicken and mix, so chicken is well coated. In a wok or deep pan add enough oil for frying. When oil starts to sizzle, add chicken and deep fry until golden brown. Remove on a paper towel and keep aside.
Deep Fried Until Golden
  • Tamarind Sauce: In another clean wok, fry the garlic and chili for 2 minutes or until aromatic. Then add tamarind, sugar, soy sauce, vinegar and water. Cook till it thickens. Taste to adjust the seasoning. Then add fried chicken and mix it well. Remove from the heat and garnish with some green onion or chilies.
Ready to serve with hot boiled rice

Serve it hot with rice or savor as a whole meal.  You’ll love its sweet and sour taste with freshly cooked rice and sprinkled veggies.

Have anything to add? Feel free to share in the comments below. We’ll be more than happy to assist you further.

Chef Farah Zubair
Chef Farah Zubair
Faraah Zubair holds a degree in Mass Communication but her love for food was destined. Her culinary journey started in Thailand after completing a specialised cooking course from the Blue Elephant Cooking School in Bangkok. She travelled extensively and served in a number of countries from Thailand to Egypt, Jordan and later in Beirut. After acquiring Culinary Certification from the Jordan University of Hospitality Management, she moved to Lyon for her Bachelor's in French Pastry at Ecole Nationale Supérieure de la Pâtisserie (ENSP) France. Alongside, Farah is a Pastry Chef at a Restuarant - Le Mercière, Lyon France

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