29min 4 ppl
Pad Priew Wan Gai
44 minutes
4 people
Medium31–60 min or 7–12 steps
44 min · 8 steps
Medium: 31–60 min or 7–12 steps
400 kcalper person
Protein 28g
Carbs 32g
Fats 17g
About this dish
Thai-style sweet and sour chicken: crisp-fried chicken thigh tossed through peppers, onion, cucumber and pineapple in a glossy ketchup and rice vinegar sauce, thickened just enough to cling.
Allergy Info
Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Onioncut into wedges1
- Green Bell Peppercut into chunks1
- red bell peppercut into chunks1
- Cucumbercut into chunks1
- Pineapplecut into chunks200 g
- Garlic clovesminced3
Meat & Poultry
- Chicken Thighsdiced, boneless and skinless500 g
Dried Goods
- Cornflour30 g
- Palm sugar20 g
Oils & Condiments
- Vegetable Oil60 ml
- ketchup40 g
- Rice vinegar30 ml
- Fish sauce15 ml
Utensils
- Wok
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Cut the chicken thighs into bite-sized pieces and toss in half the cornflour to coat.
Approx. 8 minutes
2
Chop the onion, peppers and cucumber into bite-sized pieces, and mince the garlic.
Approx. 10 minutes
3
Heat the vegetable oil in a wok and fry the chicken for 6 minutes, checking with a meat thermometer that it reaches at least 74 degrees Celsius, until golden and cooked through, then set aside.
Approx. 10 minutes
4
Add the garlic to the wok and stir-fry for 30 seconds until fragrant.
Approx. 2 minutes
5
Add the onion and peppers and stir-fry for 3 minutes until just softened.
Approx. 4 minutes
6
Stir in the ketchup, rice vinegar, palm sugar and fish sauce and bring to a simmer.
Approx. 3 minutes
7
Mix the remaining cornflour with a little water and stir it into the sauce to thicken.
Approx. 3 minutes
8
Return the chicken to the wok with the pineapple and cucumber and toss for 2 minutes until everything is coated and heated through.
Approx. 4 minutes
