Sticky Chicken with Tamarind and Sesame

Sticky chicken with tamarind and sesame is a delightful fusion of flavors. The tanginess of tamarind pairs beautifully with the nutty undertones of sesame, creating a dish that's both flavorful and satisfying.

Whether you're cooking for a family dinner or a special occasion, this recipe is sure to become a favorite.

(Source: USDA)

Why You’ll Love This

This dish stands out for its unique blend of flavors. The tangy tamarind glaze caramelizes beautifully, while sesame seeds add a delightful crunch.

It's a versatile recipe that's as perfect for a weeknight meal as it is for a special dinner party.

Ingredients

• 4 chicken thighs, skin-on
• 2 tablespoons olive oil
• 1/4 cup tamarind paste
• 2 tablespoons soy sauce
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon chili flakes
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons sesame seeds
• 1/4 cup chopped fresh cilantro
• Salt to taste
• Pepper to taste
• 1 lime, cut into wedges
• 1 cup jasmine rice
• 2 cups water
• 1 tablespoon butter

Ingredient Notes (What & Why)

• Use skin-on chicken thighs for the best flavor and crispiness. (Source: FDA)
• Tamarind paste can be found in most Asian grocery stores. (Source: BBC Good Food)
• Adjust chili flakes to your spice preference. (Source: Serious Eats)
• Fresh ginger gives a more vibrant flavor than dried ginger. (Source: Bon Appétit)
• Use toasted sesame seeds for added flavor. (Source: NYT Cooking)

Equipment

• Large oven-safe skillet
• Small mixing bowl
• Medium saucepan
• Measuring cups and spoons
• Wooden spoon
• Tongs
• Sharp knife
• Cutting board
• Paper towels
• Serving platter

Timing & Temperature Guide

• Preheat oven to 200°C (400°F).
• Cook chicken skin side down for 5 minutes for crispiness.
• Bake in the oven for 25-30 minutes.
• Simmer rice on low for 15 minutes.
• Ensure chicken reaches 75°C (165°F) internally.
• Rest chicken for 5 minutes before serving.
• Let glaze thicken on medium heat for optimal coating.
• Monitor rice to avoid burning by keeping heat low.

Step-by-step Instructions

1. Preheat your oven to 200°C (400°F). (Source: King Arthur Baking)
2. In a small bowl, mix tamarind paste, soy sauce, honey, garlic, ginger, chili flakes, sesame oil, and rice vinegar.
3. Pat the chicken thighs dry with paper towels. Season with salt and pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat.
5. Add chicken thighs, skin side down, and cook until the skin is crispy, about 5 minutes.
6. Flip the chicken thighs and pour the tamarind mixture over them.
7. Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through.
8. Meanwhile, rinse jasmine rice under cold water until the water runs clear.
9. In a medium saucepan, bring 2 cups of water to a boil. Add rice and butter.
10. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender.
11. Remove chicken from the oven and sprinkle with sesame seeds and cilantro.
12. Let the chicken rest for a few minutes before serving.
13. Serve the chicken with lime wedges and jasmine rice.
14. Garnish with additional cilantro if desired.

Culinary Science Notes

• Tamarind contains tartaric acid, which adds tanginess.
• Caramelization of honey adds depth to the glaze.
• Sesame seeds are high in healthy fats and add crunch.
• The Maillard reaction occurs when browning the chicken.
• Resting meat allows juices to redistribute, enhancing moisture.
• Cooking rice with a lid traps steam, ensuring even cooking.
• Acidic ingredients like tamarind can tenderize proteins.
• Heating spices like chili flakes releases their oils, increasing flavor.

Pro Tips

• Ensure the chicken skin is dry for optimal crispiness.
• Use a cast-iron skillet for even heat distribution.
• Let the chicken rest after cooking to allow juices to redistribute.
• Adjust the sweetness of the glaze by adding more or less honey.
• For extra flavor, marinate the chicken in the tamarind mixture for up to 24 hours.
• Use freshly ground black pepper for a more robust taste.
• Garnish with additional lime wedges for a citrusy kick.
• Experiment with different types of sesame seeds for varied flavors.
• Adding a touch of fish sauce can enhance the umami flavors.
• Serve with a side of steamed vegetables for a complete meal.
• Use a thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F).
• For a smoky flavor, grill the chicken instead of baking.

Variations

• Substitute chicken thighs with drumsticks for a different texture.
• Use maple syrup instead of honey for a distinct sweetness.
• Add a tablespoon of peanut butter to the glaze for a nutty flavor.
• Incorporate fresh herbs like mint or basil for additional fragrance.
• Replace rice vinegar with apple cider vinegar for a different tang.
• Try adding a tablespoon of miso paste for depth of flavor.
• Use boneless chicken for a quicker cooking time.
• Add slices of bell pepper or onion to the skillet for added vegetables.
• For a vegan version, use tofu instead of chicken.
• Experiment with different chili varieties for varied heat levels.
• Add a splash of coconut milk to the glaze for a creamy texture.
• Use quinoa instead of jasmine rice for a higher protein meal.

Substitutions

• Swap tamarind paste with pomegranate molasses for a similar tanginess.
• Use agave nectar in place of honey for a vegan option.
• Replace sesame oil with peanut oil for a different nutty flavor.
• Substitute cilantro with parsley if cilantro is unavailable.
• For a gluten-free option, use tamari instead of soy sauce.
• Use lemon juice instead of lime for a different citrus note.
• Replace fresh ginger with ground ginger in a pinch.
• Opt for brown rice instead of jasmine rice for more fiber.
• Use garlic powder if fresh garlic is unavailable.
• Substitute olive oil with avocado oil for a healthier fat.
• Use white wine vinegar if rice vinegar is unavailable.
• Replace butter with ghee for a richer taste.

Dietary Adaptations

• For a gluten-free dish, use tamari instead of soy sauce.
• To make it dairy-free, omit the butter in the rice.
• For a nut-free version, avoid any additional nut garnishes.
• To reduce sodium, use low-sodium soy sauce.
• For a lower sugar option, reduce the amount of honey.
• Make it vegan by replacing chicken with tofu and honey with agave.
• For a keto-friendly version, serve with cauliflower rice.
• To increase fiber, use brown rice instead of jasmine.

Serving Suggestions & Menu Ideas

• Serve with steamed broccoli for added greens.
• Pair with a simple cucumber salad for freshness.
• Enjoy alongside a glass of chilled white wine.
• Serve over a bed of mixed greens for a lighter meal.
• Add a side of naan bread to soak up the sauce.
• Pair with roasted sweet potatoes for a hearty side.
• Serve with a dollop of Greek yogurt for creaminess.
• Top with slivers of fresh red chili for extra heat.
• Garnish with additional sesame seeds for presentation.
• Serve with pickled vegetables for a tangy contrast.

Menu Ideas

• Start with spring rolls as an appetizer.
• Include a mango and avocado salad as a side.
• Finish with a coconut and lime sorbet for dessert.
• Pair with a Thai-inspired soup for a complete meal.
• Offer a platter of assorted dumplings as starters.
• Serve with a side of kimchi for a Korean twist.
• Complement with a spicy Asian noodle salad.
• Include a tofu stir-fry for a vegetarian option.

Seasonal Variations

• In spring, serve with asparagus and peas.
• In summer, add a side of grilled corn.
• During fall, pair with roasted butternut squash.
• In winter, serve with a warm root vegetable mash.
• Add fresh mint in spring for a refreshing touch.
• Include ripe tomatoes in summer for brightness.
• Use squash ribbons in fall for added texture.
• In winter, add a sprinkle of pomegranate seeds.

Troubleshooting & Common Mistakes

• If chicken skin isn’t crispy, ensure it’s dry before cooking.
• If glaze is too thick, thin it with a bit of water.
• If too salty, balance with a squeeze of lime juice.
• If chicken overcooks, reduce oven temperature slightly.
• If rice is undercooked, add a splash more water and cook longer.
• For a burnt glaze, reduce cooking time or lower heat.
• If too spicy, add a dollop of yogurt to the dish.
• For a bland flavor, increase the amount of ginger and garlic.
• If rice sticks, ensure the saucepan is well greased.
• If chicken is tough, it may be overcooked; check internal temp.
• For an overly sweet glaze, add more soy sauce.
• If rice is mushy, use less water next time.
• Not drying the chicken skin before cooking.
• Using too much honey, making the glaze too sweet.
• Overcrowding the pan, preventing even cooking.
• Skipping the resting step, leading to dry meat.
• Using old spices, resulting in less flavor.
• Not preheating the oven, affecting cooking time.
• Using low-quality soy sauce, impacting taste.
• Forgetting to rinse rice, which affects texture.
• Not adjusting spice level to personal preference.
• Ignoring the importance of fresh ingredients.

Make-Ahead, Storage & Reheating

Prepare the tamarind glaze up to 2 days in advance and store in the refrigerator. Marinate the chicken in the glaze overnight for enhanced flavor.

Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

Reheat chicken in a preheated oven at 180°C (350°F) for 10-15 minutes or until heated through.

Freezing, Leftovers & Scaling

Freeze cooked chicken in a sealed container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Creative Leftover Ideas

• Shred chicken and add to a wrap with lettuce and tomatoes.
• Use in a stir-fry with vegetables and noodles.
• Add to a salad with mixed greens and a sesame dressing.
• Make a chicken and rice soup with broth and vegetables.
• Top a pizza with shredded chicken and mozzarella.
• Stuff in a pita with cucumber and yogurt sauce.
• Use as a filling for homemade tacos.
• Mix with cooked quinoa for a hearty salad.

To scale the recipe, simply adjust the quantity of each ingredient proportionally. Cooking times may vary slightly with larger quantities.

Budget Notes & Substitutions

Using bone-in chicken thighs can be more economical than boneless. Purchase ingredients like sesame seeds and tamarind paste in bulk for savings.

Nutrition Facts

• Calories: ~450 per serving
• Protein: ~25g
• Fat: ~20g
• Carbohydrates: ~40g
• Sugars: ~15g
• Fiber: ~3g
• Sodium: ~800mg
• Cholesterol: ~100mg
• Saturated Fat: ~5g
• Unsaturated Fat: ~15g
• Vitamin A: ~10% DV
• Vitamin C: ~20% DV
• Calcium: ~8% DV
• Iron: ~15% DV
• Potassium: ~10% DV

Background & Origins

Tamarind has been used in cooking for centuries, especially in Indian and Southeast Asian cuisines. Its unique tangy flavor comes from tartaric acid, making it a popular ingredient for sauces and glazes.

Sesame seeds have a rich history as well, known for their nutty flavor and use in various culinary traditions worldwide.

Glossary of Terms

Tamarind

A tangy fruit often used in Asian cuisines for its unique flavor and acidic properties.

Sesame seeds

Small, oil-rich seeds that are often toasted to enhance their nutty flavor.

Soy sauce

A salty, umami-rich condiment made from fermented soybeans.

Ginger

A spicy, aromatic root used for its pungent flavor in cooking.

Chili flakes

Dried, crushed chili peppers used to add heat to dishes.

Jasmine rice

A fragrant, long-grain rice commonly used in Southeast Asian cooking.

Rice vinegar

A mild, slightly sweet vinegar made from fermented rice.

Cilantro

A fresh, fragrant herb used widely in culinary dishes for its distinctive flavor.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used, but the cooking time may be reduced slightly.

Is tamarind paste spicy?

No, tamarind paste is tangy and slightly sweet, but not spicy.

What can I use instead of jasmine rice?

You can use basmati rice or any long-grain rice as a substitute.

Can the glaze be made ahead of time?

Yes, the tamarind glaze can be prepared up to 2 days in advance.

Is this recipe gluten-free?

Use tamari instead of soy sauce to make it gluten-free.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 75°C (165°F).

Can I grill the chicken instead of baking?

Yes, grilling adds a smoky flavor to the dish.

How spicy is the dish?

The dish has a mild heat, but you can adjust the chili flakes to taste.

What if I don't have fresh ginger?

You can use ground ginger as a substitute, though fresh is recommended.

Can I freeze the leftover chicken?

Yes, you can freeze the cooked chicken for up to 3 months.

What can I use instead of sesame oil?

Peanut oil or a neutral oil like canola can be used as substitutes.

Is there a vegetarian version of this recipe?

Yes, replace the chicken with tofu and adjust the cooking method accordingly.

Sticky Chicken with Tamarind and Sesame

Print

Servings4

Prep20m

Cook40m

Total60m

Calories450

Ingredients

• 4 chicken thighs, skin-on
• 2 tablespoons olive oil
• 1/4 cup tamarind paste
• 2 tablespoons soy sauce
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon chili flakes
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons sesame seeds
• 1/4 cup chopped fresh cilantro
• Salt to taste
• Pepper to taste
• 1 lime, cut into wedges
• 1 cup jasmine rice
• 2 cups water
• 1 tablespoon butter

Instructions

1. Preheat your oven to 200°C (400°F).
2. In a small bowl, mix tamarind paste, soy sauce, honey, garlic, ginger, chili flakes, sesame oil, and rice vinegar.
3. Pat the chicken thighs dry with paper towels. Season with salt and pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat.
5. Add chicken thighs, skin side down, and cook until the skin is crispy, about 5 minutes.
6. Flip the chicken thighs and pour the tamarind mixture over them.
7. Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through.
8. Meanwhile, rinse jasmine rice under cold water until the water runs clear.
9. In a medium saucepan, bring 2 cups of water to a boil. Add rice and butter.
10. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender.
11. Remove chicken from the oven and sprinkle with sesame seeds and cilantro.
12. Let the chicken rest for a few minutes before serving.
13. Serve the chicken with lime wedges and jasmine rice.
14. Garnish with additional cilantro if desired.

Notes:

• Ensure the chicken skin is dry for optimal crispiness.
• Use a cast-iron skillet for even heat distribution.
• Let the chicken rest after cooking to allow juices to redistribute.
• Adjust the sweetness of the glaze by adding more or less honey.
• For extra flavor, marinate the chicken in the tamarind mixture for up to 24 hours.
• Use freshly ground black pepper for a more robust taste.
• Garnish with additional lime wedges for a citrusy kick.
• Experiment with different types of sesame seeds for varied flavors.
• Adding a touch of fish sauce can enhance the umami flavors.
• Serve with a side of steamed vegetables for a complete meal.
• Use a thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F).
• For a smoky flavor, grill the chicken instead of baking.