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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
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.
Quick and delicious
Love Noi she makes me smile and her dishes are straight forward and easy to make.