Crisp Noodle Pancake with Tamarind-Glazed Chicken
Sang Yoon's succulent chicken, glazed with an Indian-inflected blend of tamarind, vinegar and chile, sits on a pan-seared cake of slender Chinese egg noodles. The glaze is terrific with any poultry.Plus: F&W's Ultimate Beer Guide More Great Chicken Recipes
The tamarind sauce can be prepared through Step 1 and refrigerated for up to 3 days.
Tamarind pulp is available at Asian and Latin American markets.
"The slightly sour tamarind chicken is great with the gentle flavors of a dubbel (a malty ale) like Maredsous 8," Yoon says.