Charred Sticky Pineapple Chicken
Basically our pimped-up Street Food version of Thai sweet and sour that we ate at Yaowarat, Bangkok’s Chinatown district. With the tropical caramel sweetness of charred pineapple and the sophisticated mellow tang of tamarind, this ain’t no ordinary Friday night takeaway.
// Get ready to cook:
1. Heat pan on high heat till slightly smoking hot. Add 1 Tbsp oil and swirl around the pan then add the chicken. Spread in an even layer and cook without moving for 1 min then constantly toss for another 3 - 4 mins; remove to plate.
2. Repeat same process with peppers and pineapple till charred but crisp.
3. Immediately lower to medium heat and return chicken to pan, adding Thai Sweet Tamarind and a dash of water.
4. Cook until liquid has reduced and chicken is coated in a glossy sauce. Serve with rice.
2½ Tbsp (35g) Thai Sweet Tamarind
2 Chicken Thighs (diced)
½ Red Pepper (diced)
50g Fresh Pineapple (diced)
Handful Fresh Coriander
Up your wok game, master the way of the dragon - Wok Hei at Home
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Thai Sweet Tamarind
Thai Sweet Tamarind is all about our travels in the street food paradise that is Bangkok. From the flaming wok pad thai noodles to charred moo ping pork skewers and spicy and tart mango salads, our backpacker bellies have always been overindulged and bursting in Thailand!
About this dish:
Cooking Equipment Needed: 1 Wok or Cast Iron Pan
How to Serve: Jasmine rice but any plain rice will do nicely too
Make It Your Own: For a sweet citrus lift, add 50ml of orange juice with the Sweet Tamarind Sauce then reduce the sauce till glossy.