- 3 tbsp tamarind water
- 1/2 tsp ground coriander
- 8-10 large red chilies, seeded and chopped
- 1/2 tsp salt
- pinch turmeric
- 1/2 tsp ground white pepper
- 6 shallots or 2 onions, thinly sliced
- vegetable oil for deep-frying
- 1 tsp salt
- 2-1/2 to 3-pound chicken, cut into serving pieces
- 2 tbsp vegetable oil
- To make the marinade, mix together the tamarind water, turmeric, salt, coriander, and pepper in a bowl. Add the chicken pieces, and marinate for 2 hours or overnight in the refrigerator.
- To make the chili sauce, in a frying pan fry the chiles and shallots or onions in the oil, stirring continuously, for about 5-6 minutes. Add the salt. Set aside.
- Drain the chicken from the marinade. Discard the marinade. Deep-fry the chicken, a few pieces at a time, until the skin is golden brown and the bones are crisp. Put all the fried chicken in a large bowl and pour the chile sauce over it. Using two large spoons, turn the chicken pieces over and over until they are evenly coated.
- This dish should be eaten with the fingers, either as a snack or as a main course with fried rice or fried noodles.