Tamarind Chilli Chicken with Basil & Crispy Fried Egg
★★★★★ Rating

Tamarind Chilli Chicken with Basil & Crispy Fried Egg

Level up your lunch with this Tamarind Chilli Chicken. A quick way to enjoy sticky, glazed chicken thighs and fresh basil topped with a crispy-edged fried egg.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
20

INGREDIENTS

  • 300g boneless skinless chicken thighs, thinly sliced
  • 100g green beans, halved
  • 3 tbsp Woolf’s Kitchen Tamarind, Garlic & Chilli Spice Paste
  • 2 tsp honey
  • 2 tsp light soy sauce
  • 2 tsp oyster sauce
  • 50ml water
  • 2 large eggs
  • Large handful of fresh basil leaves
  • 2 tbsp oil (for stir-fry and frying eggs)
  • Cooked rice, to serve

SHOP THE RECIPE

TAMARIND GARLIC + CHILLI SPICE PASTE
TAMARIND GARLIC + CHILLI SPICE PASTE
£5.00

DIRECTIONS

  1. The Sauce: In a small bowl, whisk together the Tamarind, Garlic & Chilli Paste, honey, soy sauce, oyster sauce, and water. Set aside.
  2. The Chicken: Heat 1 tbsp of oil in a wok or large frying pan over medium-high heat. Add the sliced chicken and stir-fry for 4–5 minutes until browned and cooked through.
  3. The Veg: Add the green beans to the pan and toss for 2 minutes until they are tender but still have a snappy "crunch."
  4. The Glaze: Pour in the sauce mixture. Stir-fry for 1–2 minutes until the liquid reduces into a glossy, sticky glaze that coats the chicken and beans.
  5. The Basil: Remove the pan from the heat. Toss in the basil leaves and stir for 30 seconds until they just begin to wilt.
  6. The Eggs: In a separate small frying pan, heat the remaining oil until very hot. Crack in the eggs and fry until the edges are brown and "lacy" but the yolks remain runny.
  7. Finish: Divide the rice into two bowls. Top with the sticky tamarind chicken and place a crispy fried egg on each. Serve immediately.
LEAVE FEEDBACK