Tasteful Sinigang Fried Chicken Recipe
Sinigang Fried Chicken is a dish bursting with flavor. Besides the traditional sinigang soup it is also popular in many Filipino households. What’s not to love? The salty, sour, sometimes spicy flavors are unforgettable. With this recipe, you can make Sinigang Fried Chicken anytime, anywhere. You’ll love the zesty yet comforting flavors and your friends and family will definitely be begging for more!
Ingredients
– 1 lb. chicken pieces, either drumsticks or breasts
– 2 cups vegetable broth
– 1/2 cup lemon juice
– 1/2 cup tamarind extract
– 1/4 cup soy sauce
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon ground black pepper
– 2 tablespoons Vegetable or canola oil
– 2 tablespoons cornstarch, dissolved in 3 tablespoons of water
– Salt, to taste
Instructions
1. Rinse the chicken pieces and pat dry with paper towels. Place in a bowl and season with salt.
2. In a separate bowl, mix together the vegetable broth, lemon juice, tamarind extract, soy sauce, garlic, ginger, and black pepper.
3. Heat the oil in a large skillet over medium heat. Add the chicken pieces and cook, turning once, until they are lightly browned, about 7 minutes.
4. Stir in the broth and tamarind mixture. Lower the heat and simmer, covered, for 10-15 minutes or until the chicken is cooked through.
5. Uncover the skillet and add the cornstarch mixture. Increase the heat and cook, stirring continuously, until the sauce thickens. (If it becomes too thick, add a few tablespoons of water.)
6. Serve the Sinigang Fried Chicken with steamed rice or over a bed of noodles. Enjoy!
Frequently Asked Questions (FAQs)
Q: What kind of chicken is best for this recipe?
A: We recommend using drumsticks or breasts as they produce the best results. Thighs can also be used, but they may take a bit longer to cook.
Q: Is it possible to make this dish with other types of protein?
A: Absolutely! Try substituting the chicken with pork, shrimp, or even tofu. The flavor will be slightly different, but still delicious.
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