KAI PHRIK THAI DUM
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800g Chicken breast boneless (thinly sliced)
60g Tempura flour
30g Pepper corn (black)
40ml Oyster sauce
Oil for frying
30ml Black soya
300g Bell peppers (green, red and yellow)
100g Baby corn
2 tsp Chilli oil
Chilli powder (optional)
Salt to taste
Roast black pepper corn and grind it coarsely. Slice the chicken. Blanch the baby corn and cut lengthwise. Dice the onion. Cut all the Bell peppers into thin strips, after removing the seeds. Pound the garlic.
Dust chicken pieces with tempura flour, add salt to it and deep fry, till they become crispy (don’t over do it, otherwise they will be too hard and chewy).
Pour oil into wok, add pounded garlic, stir it for a second and then add onions. Saute for a minute. Add all the vegetables, then oyster sauce, soya sauce. Saute for a minute, add fried chicken and black pepper. Adjust the seasoning.
This can be served as an appetizer, as well as main course with steamed Jasmine rice.