Spicy Fried Chicken Stir-Fry by hungryinThailand 1 Comment hungryinThailand 4 months ago Recipe: [https://hungryinthailand.com/pad-prik-haeng/](https://hungryinthailand.com/pad-prik-haeng/)Ingredients* oil, as needed for deep-frying * 1 lb chicken, boneless thighs or breast, cut into bite-sized pieces * 1/2 teaspoon salt * 1/2 cup tempura flour, or cornstarch * 1/4 cup dried chilies, adjust to taste * 5 kaffir lime leaves, stems removed * 1 tbsp oil, for stir-frying * 2 cloves of garlic, minced * 1/2 teaspoon dried chili flakes, adjust to taste * 1/3 cup water * 1 tbsp oyster sauce * 1 1/2 tbsp light soy sauce * 2 tbsp palm sugar# Instructions1. In a mixing bowl, toss chicken pieces with salt and tempura flour until well coated.2. Heat oil for deep-frying in a deep-frying pan. Fry dried chilies for about 10 seconds. Remove with a strainer and set aside.3. In the same oil, fry kaffir lime leaves for about 10 seconds. Remove and set aside.4. Fry the coated chicken pieces in batches until golden and crispy. Avoid overcrowding. Let excess oil drain off on a wire rack or paper towel.5. In a clean wok, heat a tablespoon of oil and sauté garlic and chili flakes until lightly golden and fragrant.6. Add water, oyster sauce, light soy sauce, and palm sugar. Stir and simmer until the sauce thickens and turns sticky.7. Add fried chicken, chilies, and kaffir lime leaves to the sauce. Toss everything together until evenly coated. Serve immediately.Write A CommentYou must be logged in to post a comment.
hungryinThailand 4 months ago Recipe: [https://hungryinthailand.com/pad-prik-haeng/](https://hungryinthailand.com/pad-prik-haeng/)Ingredients* oil, as needed for deep-frying * 1 lb chicken, boneless thighs or breast, cut into bite-sized pieces * 1/2 teaspoon salt * 1/2 cup tempura flour, or cornstarch * 1/4 cup dried chilies, adjust to taste * 5 kaffir lime leaves, stems removed * 1 tbsp oil, for stir-frying * 2 cloves of garlic, minced * 1/2 teaspoon dried chili flakes, adjust to taste * 1/3 cup water * 1 tbsp oyster sauce * 1 1/2 tbsp light soy sauce * 2 tbsp palm sugar# Instructions1. In a mixing bowl, toss chicken pieces with salt and tempura flour until well coated.2. Heat oil for deep-frying in a deep-frying pan. Fry dried chilies for about 10 seconds. Remove with a strainer and set aside.3. In the same oil, fry kaffir lime leaves for about 10 seconds. Remove and set aside.4. Fry the coated chicken pieces in batches until golden and crispy. Avoid overcrowding. Let excess oil drain off on a wire rack or paper towel.5. In a clean wok, heat a tablespoon of oil and sauté garlic and chili flakes until lightly golden and fragrant.6. Add water, oyster sauce, light soy sauce, and palm sugar. Stir and simmer until the sauce thickens and turns sticky.7. Add fried chicken, chilies, and kaffir lime leaves to the sauce. Toss everything together until evenly coated. Serve immediately.
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Recipe: [https://hungryinthailand.com/pad-prik-haeng/](https://hungryinthailand.com/pad-prik-haeng/)
Ingredients
* oil, as needed for deep-frying
* 1 lb chicken, boneless thighs or breast, cut into bite-sized pieces
* 1/2 teaspoon salt
* 1/2 cup tempura flour, or cornstarch
* 1/4 cup dried chilies, adjust to taste
* 5 kaffir lime leaves, stems removed
* 1 tbsp oil, for stir-frying
* 2 cloves of garlic, minced
* 1/2 teaspoon dried chili flakes, adjust to taste
* 1/3 cup water
* 1 tbsp oyster sauce
* 1 1/2 tbsp light soy sauce
* 2 tbsp palm sugar
# Instructions
1. In a mixing bowl, toss chicken pieces with salt and tempura flour until well coated.
2. Heat oil for deep-frying in a deep-frying pan. Fry dried chilies for about 10 seconds. Remove with a strainer and set aside.
3. In the same oil, fry kaffir lime leaves for about 10 seconds. Remove and set aside.
4. Fry the coated chicken pieces in batches until golden and crispy. Avoid overcrowding. Let excess oil drain off on a wire rack or paper towel.
5. In a clean wok, heat a tablespoon of oil and sauté garlic and chili flakes until lightly golden and fragrant.
6. Add water, oyster sauce, light soy sauce, and palm sugar. Stir and simmer until the sauce thickens and turns sticky.
7. Add fried chicken, chilies, and kaffir lime leaves to the sauce. Toss everything together until evenly coated. Serve immediately.