This fried rice with crispy tamarind chicken brings together two beloved Asian flavors: the savory, smoky comfort of wok-fried rice and the sweet-sour tang of tamarind-glazed, crunchy chicken. The chicken gets a double coating for extra crispness, then is tossed in a sticky tamarind sauce that clings to every bite. Served over garlicky egg fried rice, it’s a complete, satisfying meal that’s better than takeout and surprisingly easy to make at home.
Ingredients
- 2 cups (370 g) day-old long-grain rice (or jasmine rice)
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp (45 ml) tamarind paste (from a jar or block, see Tips)
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) water
- 2 large eggs, beaten
- 3 cloves garlic, minced (divided)
- 1 small shallot, finely chopped
- 1/2 cup (60 g) cornstarch
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (2.5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1 cup (240 ml) cold water (for batter)
- Vegetable oil, for frying (about 2 cups / 480 ml)
- 2 tbsp (30 ml) sesame oil (for fried rice)
- 1 cup (150 g) frozen peas and carrots, thawed
- 3 green onions, sliced (white and green parts separated)
- Salt, to taste
Instructions
- Make the tamarind sauce: In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, soy sauce, and 1 tbsp water. Set aside.
- Prep the chicken: Pat chicken pieces dry with paper towels. Season with a pinch of salt and pepper.
- Make the batter: In a medium bowl, whisk cornstarch, flour, baking powder, salt, and pepper. Add cold water and whisk until smooth (it should be thin, like crepe batter). Add the chicken pieces and stir to coat.
- Fry the chicken: In a large skillet or wok, heat about 1 inch (2.5 cm) of vegetable oil over medium-high heat until shimmering (350°F / 175°C). Working in batches, carefully add chicken pieces, shaking off excess batter. Fry for 4–5 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) per USDA FSIS safe minimum. Drain on paper towels.
- Glaze the chicken: In a separate large pan, heat 1 tbsp of the reserved tamarind sauce over medium heat. Add the fried chicken and toss to coat. Keep warm.
- Make the fried rice: In the same skillet (discard oil, wipe clean), heat sesame oil over high heat. Add remaining garlic and shallot; stir-fry for 30 seconds until fragrant.
- Push garlic and shallot to one side. Pour beaten eggs into the empty side; scramble until just set, about 1 minute. Add the rice, breaking up clumps with a spatula. Stir-fry for 2–3 minutes until rice is hot and slightly crispy.
- Add peas and carrots, white parts of green onions, and remaining tamarind sauce (if any). Toss to combine. Season with salt to taste.
- Serve rice topped with crispy tamarind chicken, garnished with green onion greens.
Tips
- Tamarind paste: If using a tamarind block, soak 2 tbsp in 1/4 cup warm water for 10 minutes, then strain to extract the pulp. Substitute with 2 tbsp lime juice mixed with 1 tsp brown sugar if needed, but the flavor will be less complex.
- Use day-old rice: Freshly cooked rice is too moist and will turn mushy. Spread cooked rice on a tray and refrigerate uncovered for 1 hour to dry it out if you don’t have day-old.
- Batter consistency: The batter should be thin, like heavy cream. If too thick, add a splash more cold water. Cold water keeps the batter light and crispy.
- Don’t overcrowd the pan: Fry chicken in small batches to keep the oil temperature steady; overcrowding makes the chicken greasy and less crisp.
Serving Suggestions
Serve this fried rice as a complete meal. For a fresh contrast, add a side of cucumber salad or steamed bok choy. A drizzle of sriracha or chili crisp adds heat. This also pairs well with a light miso soup or a simple Asian slaw.
Variations
- Protein swap: Use shrimp or firm tofu instead of chicken. For shrimp, cook until pink and opaque (145°F / 63°C). For tofu, press and cube, then coat in the same batter and fry.
- Vegetable boost: Add diced bell peppers, broccoli florets, or snap peas to the fried rice in step 8.
- Spicy version: Add 1–2 tsp sriracha or chili flakes to the tamarind sauce for a kick.
- Brown rice: Use cooked brown rice for a nuttier flavor; adjust cooking time slightly as brown rice can be drier.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The chicken will lose its crispness, but the flavor remains. To reheat, place in a skillet over medium heat with a splash of water, cover and cook for 3–4 minutes until hot. Or microwave in 30-second bursts, stirring in between. For best results, reheat the rice and chicken separately. Freeze the fried rice (without chicken) for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat is leaner and can dry out. Cut it into slightly larger pieces and be careful not to overcook. Check temperature early.
Is tamarind paste the same as tamarind concentrate? No. Paste is thicker and more concentrated. If using concentrate, use half the amount and add a little water to thin it. Taste and adjust.
Can I make the sauce ahead of time? Yes, the tamarind sauce can be made up to 3 days ahead and stored in the fridge. Bring to room temperature before using.
Why is my fried rice mushy? Usually it’s because the rice is too fresh or too wet. Use day-old rice and make sure it’s well-dried. Also, don’t add too much sauce to the rice; the sauce is for the chicken.
Can I bake the chicken instead of frying? Yes, for a lighter version, place coated chicken on a greased baking sheet and bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until internal temperature reaches 165°F (74°C). It won’t be as crispy but will still be tasty.
Is this dish very sweet? The tamarind sauce is balanced between sweet and sour. If you prefer less sweet, reduce brown sugar to 1 tbsp. If you like it sweeter, add a bit more.
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- Pelmeni Making Kit: How to Use It for Perfect Dumplings
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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