Gai Pad Priew Wan – Sweet & Sour Chicken
Sweet and Sour Chicken (2 pax)
- 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
- 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.
- 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.