CHICKEN thighs IN SWEET-AND-SOUR SAUCE

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

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

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

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).

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