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Olive
|August 2020
The Rangoon Sisters have been wowing their supper club diners with Burmese-inspired dishes since 2013 – here they share their take on a popular street food
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Kyet thar kyaw (Burmese fried chicken)
40 MINUTES + MARINATING | SERVES 4 AS A MAIN WITH
RICE OR 6 AS A SNACK | EASY | GF
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.
skinless chicken thigh fillets 600g
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