This Burmese chicken recipe comes from Emily and Amy Chung – sisters, doctors and home cooks who started their sell-out Rangoon Sisters supper club in 2013, cooking dishes inspired by their mum and grandma, and their Anglo-Burmese-Chinese heritage. This recipe is from their first cookbook, The Rangoon Sisters (£20, Ebury Press), which documents recipes from their family and supper club.
Burmese fried chicken is seasoned with chilli and turmeric, and traditionally served on the bone without a batter. In 2015, Yangon saw the arrival of the first branch of the big international fried chicken joint we all know and love, to huge queues. This is our take – a hybrid of the old and new, using deboned chicken thighs for speed of cooking and because they are juicier, but you can use breast fillets if you prefer. The sour dipping sauce (achin yay) packs a punch and goes particularly well with fried snacks. If you can’t get hold of tamarind pulp, you can substitute it with a teaspoon of ready-made tamarind paste mixed with 100ml of hot water.