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Chicken thighs in sweet-and-sour sauce

Recipe by: Dak Wichangoen
Serves: 4

Procedure

Sauce

Heat up everything in the wok at low heat till the sugar has dissolved.

Chicken thighs

Overnight, marinade the chicken thighs in buttermilk with salt and pepper

Toss the thighs in rice flour before deep-frying in oil till golden and crisp.

Then toss in cornflour or potato flour before they are glazed in the sauce.

 

DEEP-FRYING IN A WOK: If you do not have a deep frier, a wok with oil is the ultimate means for deep-frying. Why? Because a wok is thinner and, thus, it is easier to maintain a (high) temperature, allowing you to fry rather than end up boiling your subject in the oil. A wok is deep, and bowel shaped. For this reason, you will use less oil. Always use vegetable oil for frying (with the exception of olive oil).

 

Ingredients

Sauce

  • 100 g tamarind
  • 250 g palm sugar
  • About ½ dl fish sauce
  • 100 g coconut milk
  • 100 g tomato purée
  • 3 garlic cloves, grated
  • 2 tbsp dried chilli
  • 1 tsp dried, crushed coriander seed

Chicken thighs

  • 2 kg chicken thighs
  • 5 dl buttermilk
  • 5 dl rice flour
  • 5 dl cornflour or potato flour
  • Salt and pepper
  • Oil for deep-frying