This thai fried chicken recipe is a little more complex to put together than a standard stir fry, but worth the effort. There is no spicyness or heat in the dish, instead there is a very very subtle sweetness to the dish….i even hestitate to really call it sweet.
The chicken is seasoned with a salt and pepper rub before frying and then a red sauce is created with a mix of tomato sauce, worcestershire sauce, chili sauce and sugar. This is all then watered down. It sounds like there should be heat, but the balance of sweet ingredients and spice creates a subtle medley of flavours that can’t really be classed as one or the other. Its just plain flavoursome……..
Ingredients – Serves 2
Chicken Leg 500g
Salt 1 tsp
Ground Black Pepper 1/4 tsp
Vegetable Oil 2 cups
Onion 1/4 cup
Tomato Sauce 3 tbsp
Thai all purpose seasoning sauce 1 tbsp
Thin Soy Sauce 1 tbsp
Worcestershire Sauce 1 tbsp
Chili Sauce 2 tbsp
Cane Sugar 2 tbsp
Bay leaves 3no
Water 1 cup
Fresh Green Beans 6no
Preparation – 2-3 minutes
Rub salt and black pepper into chicken.
Clean the carrots and green beans. Slice the carrots into finger slices.
Cooking – 35 mins.
- Put 2 cups of vegetable oil into a hot wok and heat on a high temperature
- Put the chicken into the hot oil and deep fry for about five minutes on each side or until skin turns yellow on each side.
- Remove the chicken and put into a seperate saucepan.
- Remove the oil from the wok.
- Put about two tbsp of fresh oil in the wok and stir fry the onion until the colour begins to change.
- Once the onion begin to change colour add the tomato sauce, the all purpose seasoning sauce, thin soy sauce, worcestershire sauce, chili sauce, sugar and bay leaf. Mix altogether and stir it on a medium heat for a minute.
- After a minute pour the sauce over the chicken in the seperate saucepan.
- Cook the chicken and the sauce in a saucepan on a medium heat, just simmering for a further 25 minutes.
- Whilst the chicken in sauce is cooking boil the carrots and green beans in a pan of water for 10 minutes or until soft.
- Once the chicken has simmered for 25 minutes plate up.
Not usually eaten with rice, just the veg.