• 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).

Morsø Vulcano Wok Burner View Product
Morsø Vulcano Wok Pan View Product
Morsø Vulcano Spoon View Product
Morsø Vulcano Spatula View Product
Morsø Vulcano Spider View Product
Cover - Morsø Vulcano Wok Burner View Product