Thai Chicken with Hot-Sour-Salty-Sweet Sauce Recipe

Name: Thai Chicken with Hot-Sour-Salty-Sweet Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped cilantro; 2 tablespoons Asian fish sauce; 1 1/2 teaspoons freshly ground pepper; 4 whole chicken legs, skinned; 1/2 teaspoon tamarind concentrate (see Note) dissolved in 1 teaspoon water; 1/4 cup Asian fish sauce; 2 tablespoons fresh lime juice; 1 small garlic clove, minced; 1 small Thai chile, seeded and minced; 2 teaspoons sugar; 1 tablespoon water; 1/2 tablespoon vegetable oil; 1/2 cup chopped cilantro

Servings: persons

1/4 cup chopped cilantro
2 tablespoons Asian fish sauce
1 1/2 teaspoons freshly ground pepper
4 whole chicken legs, skinned
1/2 teaspoon tamarind concentrate (see Note) dissolved in 1 teaspoon water
1/4 cup Asian fish sauce
2 tablespoons fresh lime juice
1 small garlic clove, minced
1 small Thai chile, seeded and minced
2 teaspoons sugar
1 tablespoon water
1/2 tablespoon vegetable oil
1/2 cup chopped cilantro

1
marinate the chicken In a mini food processor, process the cilantro, fish sauce and pepper to a coarse puree.
2
Coat the chicken with the marinade.
3
Let stand at room temperature for 20 minutes.
4
prepare the dipping sauce In a bowl, combine the dissolved tamarind with the fish sauce, lime, garlic, chile, sugar and water.
5
prepare the dipping sauce Preheat the oven to 400.
6
Light a grill.
7
Rub the chicken with the oil and rub the grill with an oiled paper towel.
8
Grill the chicken over moderately high heat, turning, until charred, 12 minutes.
9
Transfer the chicken to a baking sheet and roast for 30 minutes, until cooked.
10
prepare the dipping sauce Just before serving, stir the cilantro into the dipping sauce and serve with the chicken.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup chopped cilantro, 2 tablespoons Asian fish sauce, 1 1/2 teaspoons freshly ground pepper, 4 whole chicken legs, skinned, and more.

Yes, Thai Chicken with Hot-Sour-Salty-Sweet Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken with Hot-Sour-Salty-Sweet Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions