- 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.
- 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).