📝 About This Recipe
Pollo Tipakay is a cornerstone of Chifa cuisine, a vibrant fusion born from Chinese immigrants in Peru. This dish features ultra-crispy, golden-fried chicken thighs smothered in a luscious, ruby-red tamarind sauce that perfectly balances sweetness with a zesty citrus kick. It is a nostalgic comfort food that captures the bustling energy of Lima's 'Calle Capón' in every bite.
🥗 Ingredients
Chicken & Marinade
- 1.5 lbs Chicken thighs (boneless, skinless, cut into 1-inch cubes)
- 2 tablespoons Soy sauce (Sillao)
- 1 tablespoon Ginger (Kion) (freshly squeezed juice or finely grated)
- 1 teaspoon Garlic paste
- 1 teaspoon Sesame oil
The Crispy Coating
- 1 cup Potato starch (Chuño) or Cornstarch (potato starch provides a crunchier texture)
- 1/2 cup All-purpose flour
- 1 Egg (beaten)
- 2 cups Vegetable oil (for deep frying)
Tamarind Sauce
- 1/4 cup Tamarind paste or pulp (strained)
- 1/2 cup Ketchup (provides the classic red color and base sweetness)
- 1/4 cup Rice vinegar
- 1/2 cup White sugar (adjust to taste)
- 1/2 cup Pineapple juice
- 1 pinch Cinnamon (a classic Chifa secret)
- 1 tablespoon Cornstarch slurry (mixed with 2 tbsp water)
Vegetables & Garnish
- 1 Red bell pepper (cut into 1-inch squares)
- 1/2 cup Pineapple chunks (fresh or canned)
- 3 stalks Green onions (sliced on a bias)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
-
1
In a large bowl, marinate the chicken cubes with soy sauce, ginger juice, garlic paste, and sesame oil. Let it sit for at least 20 minutes to absorb the flavors.
-
2
Prepare the sauce: In a small saucepan, combine the tamarind paste, ketchup, rice vinegar, sugar, pineapple juice, and a pinch of cinnamon. Bring to a gentle simmer over medium heat.
-
3
Whisk the cornstarch slurry into the sauce and continue to cook for 2-3 minutes until the sauce thickens and becomes glossy. Taste and adjust sugar or vinegar if needed. Keep warm on low heat.
-
4
In a separate bowl, whisk the egg. In another wide dish, mix the potato starch and flour with a pinch of salt.
-
5
Dip the marinated chicken pieces into the beaten egg, then dredge thoroughly in the starch-flour mixture, pressing firmly so the coating sticks.
-
6
Heat the vegetable oil in a wok or deep skillet to 350°F (175°C). You can test it by dropping a bit of batter in; it should sizzle immediately.
-
7
Fry the chicken in batches to avoid overcrowding. Cook for 5-6 minutes until the chicken is golden brown and extremely crispy. Drain on a wire rack or paper towels.
-
8
In a clean wok or large skillet, add a teaspoon of oil and quickly stir-fry the bell peppers and pineapple chunks for 2 minutes until slightly softened but still crisp.
-
9
Add the crispy chicken pieces to the wok with the vegetables.
-
10
Pour the warm tamarind sauce over the chicken and toss quickly over high heat for 30 seconds to coat every piece evenly without losing the crunch.
-
11
Immediately transfer to a serving platter.
-
12
Garnish with sliced green onions and toasted sesame seeds. Serve immediately while the chicken is at its peak crispiness.
💡 Chef's Tips
For the crispiest chicken, use potato starch (chuño) instead of cornstarch; it creates a lighter, glass-like crunch. Don't skip the cinnamon in the sauce; it provides that authentic 'Chifa' aroma that distinguishes it from standard Chinese takeout. If the sauce is too thick, thin it out with a splash of water or more pineapple juice. Always fry in batches; if you add too much chicken at once, the oil temperature drops and the coating will become greasy rather than crispy. Double-fry the chicken (fry once, let rest, then fry again for 1 minute at a higher temp) for an extra-shattering crust.
🍽️ Serving Suggestions
Serve alongside Arroz Chaufa (Peruvian Fried Rice) for the complete Chifa experience. Pair with a cold glass of Inca Kola, the classic bubblegum-flavored soda of Peru. A side of Wantán Frito (fried wontons) with extra tamarind sauce makes for a perfect appetizer. Serve with a simple steamed white rice to let the complex sweet and sour flavors shine. For a drink pairing, a crisp Lager or a Pisco Sour with a touch of ginger works beautifully.