I call this hot and sour chicken, not because it is following a hot and sour recipe from a particular place, but because I am using hot and sour flavours, and some of my favourites too. It is my hot and sour chicken, from my kitchen.
Chilli, garlic, tamarind, some savoury light fish sauce and lime make this chicken sing. A sprinkle of coriander lifts it right up before you serve it. Some fried or roasted peanuts for the texture, because you can, and because they are awesome. A little shredded spring onion (or scallions as I once knew them) freshen everything again. That says summer to me. The flavours sprinkle and mingle and dance as you eat them. Continue reading