Tamarind Chicken Recipe

Prepare tamarind mixture

In a medium bowl whisk together tamarind paste, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, vegetable oil, black pepper, salt and 2 tablespoons of water until sugar dissolves and the mixture is smooth.

Pat the chicken thighs dry with paper towels. Place them in a large bowl or a resealable plastic bag. Pour two-thirds of the tamarind marinade over the chicken, reserve the remaining third for basting and sauce. Work the marinade into the chicken so every piece is coated. Marinate in the refrigerator for at least 1 hour, preferably 3–6 hours. If short on time, 30 minutes will still impart flavor.

Remove chicken from the fridge 20 minutes before cooking to come toward room temperature. Preheat oven to 200°C (400°F) if roasting, or prepare a grill or stovetop skillet (medium-high heat).

If roasting: arrange chicken on a lined baking sheet or in a roasting pan skin-side up, pour a little of the reserved marinade under and around the pieces (not on top to avoid burning). Roast for 25–35 minutes depending on size, until internal temperature reaches 74°C (165°F) and juices run clear. For grilling: grill thighs over medium-high heat, covered if possible, about 6–8 minutes per side, basting with reserved marinade during the first half of cooking, then discard any marinade that touched raw chicken. For stovetop: heat 1 tbsp oil in a large skillet over medium-high, sear chicken skin-side down 6–8 minutes until golden, flip and reduce heat to medium, cover and cook 10–15 minutes until cooked through.

While the chicken cooks, make the finishing sauce: in a small bowl mix the remaining reserved marinade with 120 ml water, rice vinegar (or lime juice) and honey. Taste and adjust balance — add a little more sugar if too sour, or a splash more vinegar/lime if too sweet.

In a separate small cup, dissolve the cornstarch in 1 tablespoon cold water to make a slurry. Bring the tamarind sauce to a gentle simmer in a small saucepan over medium-low heat and whisk in the cornstarch slurry. Cook 1–2 minutes until slightly thickened and glossy. Remove from heat.

When the chicken is done, transfer to a serving platter. Spoon the warm tamarind glaze over the chicken, or toss the cooked chicken pieces briefly in the pan with the sauce to coat evenly. If you prefer a stickier finish, brush another light layer of glaze on and place under a hot broiler for 1–2 minutes to caramelize (watch carefully to avoid burning).

Garnish with chopped cilantro, sliced green onions, toasted sesame seeds and thinly sliced red chili if using. Serve immediately with steamed rice, noodles or a simple green salad.