400g chicken breast fillets, cut into strips
¼ cup plain flour
vegetable oil for shallow frying
sliced spring onions to serve
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
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.
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.
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.
– Tamarind concentrate is available in the Asian section of most supermarkets or from an Asian grocer.