Deep fried chicken in tamarind sauce(Gai tord sot makham)
| 1 Cup | Chicken breast chunks (1cm sq ish) |
| ½ cup | Tapioca flour |
| ¼ cup | Onion, thinly slice |
| Tamarind Sauce | |
| 2 Tab | Tamarind Paste |
| 1 Tab | Fish sauce |
| 1.5 Tab | Palm sugar |
- Spread tapioca flour on plate.
- Coat chicken well in tapioca flour. Shake off excess
- Deep fry chicken until golden brown
- Separate out the onion sections and deep fry.
Tamarind Sauce
- Combine all ingredients in bowl
- Place in wok on medium heat and heat until sugar is dissolved and mix starts to thicken.
- Taste sauce and season to taste. Chicken stock can be added to reduce salt flavour
Serve with onion on top and sauce as an accompaniment.