Crisp outside, juicy in the center and coated in the sweet tang of tamarind, this is one of Peruvian chifa's most irresistible favorites. Pineapple, snow peas and bell pepper cut through the glossy sauce while sesame leaves a quick toasted finish. It is the kind of platter that arrives claiming to be for sharing and loses all credibility after the first piece.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the chicken breast into bite-size pieces and toss with part of the soy sauce, the salt and white pepper. Let it rest for 10 minutes. Meanwhile, cut the red bell pepper and pineapple into medium pieces, trim the snow peas, and separate the white and green parts of the scallions.
Remove the hard shell and coarse fibers from the tamarind. Place it in a small pot with most of the water and simmer gently for 8 to 10 minutes. Mash it with a spoon to release the pulp, then strain while pressing firmly; discard the seeds and fibers. Return the liquid to the pot, add the sugar and remaining soy sauce, and cook for another 3 minutes. The base should taste tangy, clearly sweet and reddish brown, while still remaining fluid.
Beat the eggs and toss them with the chicken until evenly coated. Place most of the potato starch in another bowl and coat the chicken pieces one by one, shaking off the excess. Heat almost all of the vegetable oil in a deep skillet and fry in batches for 4 to 5 minutes, turning as needed, until the coating is dry and golden and the chicken is fully cooked with no pink areas in the center. Drain on paper towels and do not cover.
Dissolve the remaining potato starch in the remaining water and set aside. Heat the remaining vegetable oil in the wok and stir-fry the white parts of the scallions, the red bell pepper, snow peas and pineapple for 1½ minutes, until hot but still firm and glossy. Pour in the tamarind sauce, let it boil for 1 minute, then gradually add the starch slurry while stirring, until the sauce is glossy and thick enough to coat the spatula.
Add the fried chicken to the wok and toss for only 20 to 30 seconds, just long enough to coat every piece without soaking the crust. Turn off the heat, add the green parts of the scallions and finish with the sesame seeds. Serve immediately while sticky sauce and crisp edges still coexist. And that's it! If the first bite crunches and the next one is already loaded with tamarind, you will want the platter within reach.
