Gai Pad Priew Wan – Sweet & Sour Chicken

Gai Pad Priew Wan - Sweet & Sour Chicken

Sweet and Sour Chicken (2 pax) 

Ingredients:

  • Chicken fillet cut into bite-sized pieces 350 g
  • Corn flour for coating ½ cup
  • Garlic crushed 1 tsp
  • Cucumber peel skin off quarter lengthwise and 1 inch cut ¼ cup
  • Onion bite size quartered ¼ cup
  • Pineapple bite size cubed ¼ cup
  • Tomato medium size, quartered ¼ cup
  • Spring onion 1 inch long cut 3 stems
  • Cooking oil for deep frying 1 cup
  • Cooking oil for stir frying 4 tbsp

Seasoning:

  • Soy sauce 1 ½ tbsp
  • Sugar 1 tsp
  • Oyster sauce 1 ½ tbsp
  • Pineapple juice ¼ cup
  • Ketchup ¼ cup
  • Thai Chili sauce 1 tbsp (optional or leave out for kids)

How to make:
Step 1 – Deep frying

  • Dry chicken with paper towel and rub chicken in corn flour thinly and evenly. Place on a dry plate.
  • Heat 1 cup of oil in a large wok over high heat.
  • Deep fry chicken a few minutes each side. Remove to absorb oil with paper towel.

Step 2 – Wok frying

  • Heat 2 tbsp of oil in a wok over high heat.
  • When the wok is hot, add cucumber, onion, tomato and pineapple. Stir quickly for a few minutes. Remove on a separate plate.

Step 3 – Stir frying

  • Heat 2 tbsp of oil in a wok over low heat.
  • Add garlic. Stir until fragrant.
  • Add all seasoning; ketchup and Thai chili sauce, soy sauce, sugar, pineapple juice and oyster sauce. Stir well.
  • Add vegetables and fried chicken over medium heat.
  • Remove from the heat.
  • Make sure all ingredients are coated with sauce.
  • Sprinkle spring onion and remove from the heat.
  • Serve with steamed Jasmine rice or your choice of fried rice.

Cooking Note

  • The key to success for this dish is to evenly coat the meat with the sweet and sour sauce when serving and fried chicken is nicely cooked and slightly tender.
  • You can substitute chicken with pork or prawns.
  • Chicken stock may be used instead of pineapple juice.
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