📝 About This Recipe
Pollo Tipakay is a cornerstone of Chifa cuisine, the vibrant fusion of Chinese techniques and Peruvian ingredients that emerged in Lima over a century ago. This dish features succulent, double-fried chicken pieces coated in a velvet-smooth, ruby-red sweet and sour sauce infused with tamarind and cinnamon. It represents the perfect harmony of textures—shatteringly crisp on the outside and tender within—making it a beloved staple in every Peruvian household.
🥗 Ingredients
Chicken and Marinade
- 2 lbs Chicken breast (cut into 1-inch bite-sized cubes)
- 2 tablespoons Soy sauce (Sillao)
- 1 tablespoon Ginger (freshly grated)
- 1 teaspoon Garlic paste
- 1 Egg (lightly beaten)
- 1 cup Cornstarch (for dredging)
The Tipakay Sauce
- 1 cup Pineapple juice (unsweetened)
- 3 tablespoons Tamarind paste (dissolved in 1/4 cup warm water and strained)
- 1/2 cup Ketchup (provides the signature red color)
- 1/4 cup White vinegar
- 1/2 cup Sugar (adjust to taste)
- 1 small piece Cinnamon stick
- 1 whole Star anise
- 1 tablespoon Cornstarch slurry (mixed with 2 tablespoons of water)
Stir-Fry and Garnish
- 1 cup Pineapple chunks (fresh or canned)
- 1 Red bell pepper (cut into 1-inch squares)
- 3 stalks Scallions (green parts only, sliced diagonally)
- 1 teaspoon Toasted sesame seeds (for garnish)
- 2 cups Vegetable oil (for deep frying)
👨🍳 Instructions
-
1
In a large bowl, combine the chicken cubes with soy sauce, grated ginger, garlic paste, and the beaten egg. Mix thoroughly and let it marinate for at least 20 minutes to allow the flavors to penetrate the meat.
-
2
While the chicken marinates, prepare the sauce. In a medium saucepan, combine the pineapple juice, strained tamarind water, ketchup, white vinegar, sugar, cinnamon stick, and star anise.
-
3
Bring the sauce mixture to a gentle boil over medium heat. Reduce the heat and simmer for 10 minutes until the spices have infused their aroma. Remove the cinnamon and star anise.
-
4
Whisk in the cornstarch slurry into the simmering sauce. Stir constantly for 1-2 minutes until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. Set aside and keep warm.
-
5
Dredge each piece of marinated chicken in the cornstarch, pressing firmly so the starch adheres. Shake off any excess; the chicken should be completely and evenly coated.
-
6
Heat the vegetable oil in a wok or deep skillet to 350°F (175°C). Fry the chicken in batches to avoid overcrowding, which drops the oil temperature and leads to sogginess.
-
7
Fry the chicken for 4-5 minutes until golden brown and cooked through. For extra crunch, remove the chicken, bring the oil back to temperature, and fry them a second time for 60 seconds until deep golden and very crispy.
-
8
Drain the fried chicken on paper towels or a wire rack to remove excess oil.
-
9
In a separate clean wok or large pan, add a tablespoon of oil and quickly stir-fry the red bell peppers and pineapple chunks over high heat for 2 minutes until just tender but still vibrant.
-
10
Pour the warm Tipakay sauce over the vegetables and pineapple. Bring to a quick bubble.
-
11
Add the crispy fried chicken to the wok. Toss rapidly for 30 seconds to ensure every piece of chicken is glazed in the sauce without losing its crunch.
-
12
Transfer immediately to a serving platter. Garnish with the sliced scallion greens and toasted sesame seeds.
💡 Chef's Tips
For the ultimate crunch, use a mix of cornstarch and potato starch (chuño) in a 1:1 ratio. If you cannot find tamarind paste, you can increase the vinegar and add a squeeze of lime, though tamarind provides the most authentic flavor. Ensure the oil is hot enough before frying; if a piece of bread sizzles immediately when dropped in, it's ready. Do not toss the chicken in the sauce until the very moment you are ready to serve to preserve the crispy texture. Fresh pineapple is always superior to canned as its acidity balances the sugar more effectively.
🍽️ Serving Suggestions
Serve alongside a generous portion of Arroz Chaufa (Peruvian Fried Rice) for the full Chifa experience. Pair with a side of Wantán Frito (fried wontons) and a sweet and sour dipping sauce. Accompany the meal with a cold glass of Inca Kola, the classic bubblegum-flavored soda of Peru. A side of steamed bok choy with oyster sauce provides a nice green balance to the fried chicken. For a spicy kick, serve with a small dish of Tipakay's frequent companion: spicy Rocoto chili paste.