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Ingredients

• 2 cups  chicken stock or low-sodium broth
• 1/4 cup  seedless tamarind pulp, see Note
• 1/4 cup  Chinese black vinegar or balsamic vinegar
• 2   garlic cloves, minced
• 1 tablespoon  finely grated fresh ginger
• 1   dried red chile
• 2 tablespoons  honey or agave nectar
• 1/2 pound  dried thin egg noodles
• 5 tablespoons  vegetable oil
• 4   boneless chicken thighs, with skin (1 1/2 pounds)
•   Salt and freshly ground white pepper
• 12   basil leaves, for garnish

Description

Sang Yoon's Succulent Chicken, Glazed With An Indian-inflected Blend Of Tamarind, Vinegar And Chile, Sits On A Pan-seared Cake Of Slender Chinese Egg Noodles. The Glaze Is Terrific With Any Poultry.

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