Pollo Tipakay
Ingredients
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- 1 1/2 pounds boneless skinless chicken breasts – cut into 1-inch-wide strips (~4 n/a chicken breasts)
- 2 tbsp soy sauce – for marinade
- 1 tsp ginger – finely grated (for marinade)
- 1 tsp garlic – minced (for marinade)
- 1/4 tsp white pepper – for marinade
- 1 cup all-purpose flour
- 1/2 cup cornstarch – for batter
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg – beaten
- 3/4 cup water – cold (for batter)
- 48 ounces vegetable oil – for deep-frying
- 1 1/2 cups chicken stock
- 2 tbsp tamarind paste
- 3 tbsp granulated sugar
- 2 tbsp rice vinegar
- 1 tbsp soy sauce – for sauce
- 1 tbsp ketchup
- 1 tsp garlic – minced (for sauce)
- 1 tsp ginger – finely grated (for sauce)
- 2 tbsp cornstarch – for slurry
- 3 tbsp water – for slurry
- 15 ounces canned peach halves – reserve 0.25 cup syrup; dice 2 halves for sauce; slice remaining for serving
- 8 pieces wonton wrappers – cut into strips and fried (for serving)
- white rice – cooked (for serving)
Instructions
1. Open the canned peaches; measure and reserve 0.25 cup of the syrup. Dice 2 peach halves for the sauce and slice the remaining halves for serving; set all aside.
2. In a bowl, combine the chicken strips with 2 tbsp soy sauce (for marinade), 1 tsp grated ginger (for marinade), 1 tsp minced garlic (for marinade), and 0.25 tsp white pepper. Toss to coat and marinate 15 minutes while you prepare the batter and heat the oil.
3. For the batter, whisk together the flour, 0.5 cup cornstarch (for batter), baking powder, and salt. Add the beaten egg and 0.75 cup cold water; whisk just until smooth and the consistency of thick pancake batter.
4. Heat the vegetable oil in a deep pot to 350°F. Set a rack over a sheet pan for draining.
5. Working in batches, lift chicken from the marinade, let excess drip, dip into the batter, and carefully add to the hot oil. Fry until deep golden and cooked through, 4–5 minutes per batch (internal temp 165°F). Transfer to the rack to drain. Return oil to 350°F between batches.
6. For the sauce, combine the chicken stock, reserved 0.25 cup peach syrup, tamarind paste, granulated sugar, rice vinegar, 1 tbsp soy sauce (for sauce), ketchup, 1 tsp minced garlic (for sauce), 1 tsp grated ginger (for sauce), and the diced peaches in a saucepan. Bring to a simmer over medium heat and cook 2–3 minutes.
7. Stir together 2 tbsp cornstarch (for slurry) and 3 tbsp water (for slurry). Whisk the slurry into the simmering sauce and cook, stirring, until glossy and thick enough to coat a spoon, 1–2 minutes. If too thick, thin with a splash of water; if too thin, simmer 1–2 minutes more.
8. Optional: Fry the wonton wrapper strips in the hot oil until blistered and crisp, 30–45 seconds. Drain on paper towels and set aside.
9. To serve, arrange the fried chicken on a platter, spoon the hot tamarind-peach sauce over the top, and garnish with the sliced peaches. Add the crispy wonton strips.
10. Serve immediately with cooked white rice on the side.
Pollo Tipakay is a beloved chifa (Sino-Peruvian) dish featuring crisp battered chicken cloaked in a glossy, sweet-sour tamarind sauce accented with peaches. The textures balance light, crackly crust with tender chicken and a velvety, aromatic sauce. The flavor profile leans fruity and tangy with subtle savory depth from soy, garlic, and ginger, making it comforting yet vibrant.
Emerging from Lima’s chifa restaurants, Pollo Tipakay reflects the fusion of Cantonese techniques with Peruvian pantry staples. Tamarind and fruit syrups became hallmarks of chifa sweet-and-sour sauces, while orly-style batters took hold for light, puffed frying. Over decades, the dish has become a nostalgic classic across Peru, commonly served with white rice and often garnished with peaches and crisp wonton strips.