(Sticky, zesty, bold — this chicken doesn’t play it safe.)
Golden chicken breast cubes seared and glazed in a punchy tamarind and ginger sauce. It’s slightly sweet, slightly sour, with a warm spicy kick. The glaze clings to the chicken, pools on the plate, and makes a mess worth licking clean.
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📝 Ingredients (Serves 2–3):
For the chicken: • 2 chicken breasts, cut into thick cubes • Salt & pepper • 1 tbsp oil + 1 tbsp butter
For the glaze: • 2 tbsp tamarind paste • 1 tbsp soy sauce • 1 tbsp honey or brown sugar • 1 tsp grated fresh ginger • 1 garlic clove, minced • 1 tbsp water (to loosen) • Optional: pinch of chili flakes
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🔥 Instructions: 1. Sear the chicken: Season with salt and pepper. Sear in a hot pan with oil and butter until golden on all sides and cooked through. Set aside briefly. 2. Make the glaze: In the same pan, reduce heat and add all glaze ingredients. Simmer 2–3 min until slightly thickened. 3. Glaze the chicken: Return chicken to the pan, toss to coat in the glaze. Let it caramelize and stick unevenly — messy is good. 4. Serve rustic: Spoon onto a plate with glaze pooling around. No garnish needed. Best eaten hot and imperfect.
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