Pad Prik Haeng (Thai Crispy Chicken Stir-Fry)
This pad prik haeng recipe makes a Thai crispy chicken stir-fry in a spicy-sweet sauce, done in under 30 minutes!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 with rice.