Cooking with Lounge | The dual deal

Cooking with Lounge | The dual deal

KAI PHRIK THAI DUM

INGREDIENTS

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Serves 4

800g Chicken breast boneless (thinly sliced)

60g Tempura flour

30g Pepper corn (black)

40ml Oyster sauce

30g Garlic

Oil for frying

30ml Black soya

300g Bell peppers (green, red and yellow)

100g Baby corn

100g Onions

2 tsp Chilli oil

Chilli powder (optional)

Salt to taste

Method:

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.

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