{"id":7097,"date":"2025-04-28T07:59:10","date_gmt":"2025-04-27T21:59:10","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7097"},"modified":"2025-10-23T14:47:06","modified_gmt":"2025-10-23T03:47:06","slug":"tamarind-glazed-fried-chicken-sandwich","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/poultry-dinner\/tamarind-glazed-fried-chicken-sandwich\/","title":{"rendered":"Tamarind Glazed Fried Chicken Sandwich"},"content":{"rendered":"\n

A good homemade Fried Chicken Sandwich is one of the tastiest things you can make in our opinion. It\u2019s just the perfect bite of food! A perfectly crispy piece of Chicken that\u2019s coated in the most wonderfully spiced breading topped with a simple combination of Pickles, Lettuce, and Mayo. Then, a fluffy and sweet bun holding it all together. It\u2019s simple and delicious. In this recipe we ramp up the flavors significantly with our amazing Tamarind Glazed Fried Chicken Sandwich. The Tamarind Glaze adds a sweet and sour coating to the Fried Chicken which tastes phenomenal in a sandwich!

<\/p>\n\n\n\n

\n
Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n

To make our Tamarind Glazed Fried Chicken there are two main cooking components required<\/h2>\n\n\n\n

Of course, there is the techniques involved in making the perfect Fried Chicken. That in itself is an artform to master. Simple in technique, yet surprisingly how many people get it wrong (mostly bars and restaurants we\u2019ve found!)

<\/p>\n\n\n\n

The second cooking technique is making this wonderful Tamarind Chili Jam, which is used to glaze the Fried Chicken right before serving. It combines some traditional and some unique ingredients that add a delicious spicy, citrussy flavor to the Sandwich. The combination of flavors is what truly sets this sandwich apart. The best news? We\u2019ll show you how to master each of these cooking techniques to make the perfect Chicken Sandwich right now!

<\/p>\n\n\n

\n
\"Chicken
What makes this Sandwich so unique and tasty is the amazing Tamarind Chili Jam used to glaze the Fried Chicken<\/figcaption><\/figure>\n<\/div>\n\n\n

We kick off by making the amazing Tamarind Chili Jam Glaze<\/h2>\n\n\n\n

Tamarind is an ingredient that is commonly used in Asia. It has a tart, citrus flavor that is a great substitute or complimentary ingredient to Lemons and Limes. It\u2019s great in a Jam because it offsets the sugary sweetness and provides a wonderful balance

<\/p>\n\n\n\n

You can get your hands on Tamarind easily these days. Most grocery stores should sell it. For the easiest preparation, get your hands on some Tamarind Paste. If you can\u2019t find that you can make your own Tamarind Water using Tamarind Blocks

<\/p>\n\n\n\n

Simply let the Tamarind Blocks soak in boiling water for 30 minutes. Give the Tamarind a good press every 5 minutes or so to release all the flavor. Once all that flavor has been extracted, strain the Tamarind and reserve the water and you\u2019re ready to go

<\/p>\n\n\n\n

Making the Jam is the easy part. All you need to do is combine the Tamarind Water \/ Paste into a saucepan along with Sugar, Ginger, Garlic, finely diced Tomatoes, Chili, Red Wine Vinegar, and Fish Sauce. Bring the whole thing to a boil then drop the heat to low and simmer for 1 hour

<\/p>\n\n\n\n

After 1 hour the liquid will start to turn into a jam-like consistency. Nice and thick and gooey! It will still be runny when it\u2019s hot, which is what we want for the Chicken as we\u2019ll need to paste it onto the cooked pieces of Fried Chicken to coat it

<\/p>\n\n\n\n

You can also prepare the Jam in advance and refrigerate it<\/h2>\n\n\n\n

This Jam will keep for ages in the fridge. Easily more than 1 month. However, there\u2019s no chance it\u2019ll stay in there that long as it\u2019s so tasty! To make preparing the Tamarind Glazed Fried Chicken Sandwich a little easier, we recommend making the Jam in advance. That way you can just reheat what you need in a pan once your Chicken is cooked

<\/p>\n\n\n\n

The Tamarind Jam has loads of different uses. It\u2019s great when spread on bread (try it with some Roti or Naan Bread!). It can also be used to make this delicious Asian Style Whole Fried Fish<\/a>. The Jam coats the Fried Fish and the whole thing is placed under the broiler to make it beautifully caramelized and crispy

<\/p>\n\n\n

\n
\"Tasty
This recipe for an amazing Tamarind Glazed Fried Chicken Sandwich is easy and makes the most delicious Sandwich you’ll ever eat!<\/figcaption><\/figure>\n<\/div>\n\n\n

We\u2019ve dedicated an entire recipe to making this amazing Tamarind Jam here<\/a>. Feel free to check it out to go more into detail on this amazing ingredient. We\u2019ve also got the recipe outlined below!

<\/p>\n\n\n\n

Making the perfect Fried Chicken<\/h2>\n\n\n\n

Frying Chicken is an artform, and there\u2019s a few critical steps you must follow to nail it. First, ensure that you soak the Chicken in a seasoned Brine made of Buttermilk for at least 30 minutes (preferably overnight) before breading

<\/p>\n\n\n\n

You can make your own Buttermilk at home by simply adding Lemon Juice to Whole Milk. Along with the Lemon, we recommend seasoning the brine aggressively with a combination of Salt, Pepper, Garlic Powder, Onion Powder, and Cayenne Pepper

<\/p>\n\n\n\n

In a separate bowl prepare a breading mixture by combining AP Flour with the same spices and seasoning that you put in the Brine. This will add even more seasoning to the Chicken and ensure every bite tastes amazing

<\/p>\n\n\n

\n
\"Double
The only way to fry Chicken is the double dip method. Giving it two coatings of breading before it goes into the Hot Oil<\/figcaption><\/figure>\n<\/div>\n\n\n

Double Coat for a thicker, crispier Fried Chicken<\/h2>\n\n\n\n

The absolute best way to bread your Chicken is to apply the \u2018double dip\u2019 method. That is, not just coating your Chicken in the Flour breading once, but twice! This technique adds so much more crunch and texture to the Fried Chicken

<\/p>\n\n\n\n

To double dip, simply coat the Chicken well with the Flour breading mixture. Tap any excess Flour off the Chicken and then dunk it back into the brine. Then, take the Chicken and coat it again in breading. I like to use a fork to do this, as it\u2019ll keep all the breading on the Chicken. If you use your hands you\u2019ll find there will be a big chunk of breading missing from where your fingers are

<\/p>\n\n\n\n

I recommend breading the Chicken right before it goes into the hot oil instead of preparing it all in advance. You get the best result this way. So, add your Oil to a large pot and heat it to deep frying temperature (around 350F). Check the temperature using a thermometer and never fill the Oil more than halfway up to ensure there won\u2019t be any spillage

<\/p>\n\n\n\n

Fry the Chicken for about 6 minutes until golden brown and the internal temperature of the Chicken is 160F. You can check it by using a meat thermometer. Carefully remove the Chicken using a spider strainer and pierce the Chicken to check its internal temperature. Once cooked, set it aside on a wire rack and season immediately

<\/p>\n\n\n

\n
\"Fried
To finish off the Chicken, generously brush it with hot Tamarind Glaze to form a beautiful, sticky crust<\/figcaption><\/figure>\n<\/div>\n\n\n

The final step is adding the Glaze then you can build your Tamarind Glazed Fried Chicken Sandwich!<\/h2>\n\n\n\n

As soon as you\u2019ve seasoned the Hot Fried Chicken straight out of the Oil, brush it generously with the Tamarind Glaze. Ensure the Glaze has been heated prior, so it\u2019ll easily apply to the Chicken. Once it cools it will thicken and apply the most amazing, rich coating to the Fried Chicken

<\/p>\n\n\n\n

Then it\u2019s a simple matter of assembling your Sandwich. I like to keep things simple with my Fried Chicken Sandwiches. A little bit of Mayo (or Aioli) on the bottom bun, followed by Lettuce, Chicken, and topped with some Pickles. I recommend using a Potato Bun or Brioche Bun for the best result. Then that\u2019s it! Your amazing Tamarind Glazed Fried Chicken Sandwich is ready to be devoured

<\/p>\n\n\n\n

\n