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Tipakay
Tipakay: Lima chifa's crisp chicken in a sweet, sour and dark tamarind sauce with peppers and onion
PeruvianSweet, tangy and a little sticky, tipakay is the chifa order for people who like their sauce on the fruity side: battered pieces of chicken fried crisp, then dressed in a dark, glossy sauce built on tamarind, panela and soy, with strips of red and green pepper and onion that keep some crunch. It is one of the most popular platters in Lima's family-run chifas, eaten with white rice or chaufa. Its sauce is darker and less candy-sweet than kam lu's, with tamarind's sour depth. The mistake most home cooks make is letting the peppers stew until soft; give them only a minute in the wok so they stay bright. Chef's tip: taste the sauce before thickening and balance it: more lime if it's cloying, a pinch more panela if it's too sour.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken
For the tamarind sauce
To serve
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What you'll need
Spices & pantry
Fresh ingredients (5)
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Method
0/8 doneStep 1: Toss 1 ½ lb boneless chicken thighs with 1 tbsp soy sauce and ½ tsp salt and leave in the fridge for 10 minutes.
10 minStep 2: Mix in 1 egg, then 2 ⅛ oz cornflour and 1 ⅜ oz plain flour, until every piece is coated.
Step 3: Heat 4 ¼ cups vegetable oil to 350°F and fry the chicken in batches until golden, crisp and cooked through to 165°F. Drain on a rack.
8 minStep 4: Whisk 2 tbsp tamarind paste, 3 tbsp panela or dark brown sugar, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp lime juice and ¾ cup chicken stock or water together. Taste and adjust the balance.
Step 5: Heat 1 tbsp vegetable oil in a wok over a high heat and stir-fry 1 tbsp fresh ginger, 2 garlic cloves and 1 onion until fragrant and the onion edges brown.
2 minStep 6: Add 1 red pepper and 1 green pepper and toss for 1 minute, until bright but still crunchy.
1 minStep 7: Pour in the tamarind mixture, bring to the boil and stir in 2 tsp cornflour until thick and glossy.
1 minStep 8: Add the fried chicken, toss once to coat and serve at once with 1 tsp toasted sesame seeds on top.
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 37 g
- Carbs
- 44 g
- Fat
- 30 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tipakay take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
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