Fry the chicken fillet and set it aside. Add salt to taste.
Sauté ginger and minced garlic.
Pour the mixture of lulo/naranjilla pulp, tamarind or soy sauce, honey, rice vinegar, sesame oil, and cornstarch (already mixed with the water).
Whisk until the sauce starts to thicken (a syrup consistency works well). Remove from heat.
Pour the sauce to cover coat the fried chicken fillet.
Serve with a side of basmati rice and sprinkle the chopped parsley on top.
Ingredients
Directions
Fry the chicken fillet and set it aside. Add salt to taste.
Sauté ginger and minced garlic.
Pour the mixture of lulo/naranjilla pulp, tamarind or soy sauce, honey, rice vinegar, sesame oil, and cornstarch (already mixed with the water).
Whisk until the sauce starts to thicken (a syrup consistency works well). Remove from heat.
Pour the sauce to cover coat the fried chicken fillet.
Serve with a side of basmati rice and sprinkle the chopped parsley on top.