Pad Prik Haeng Recipe (Thai Crispy Chicken Stir-Fry)

Ingredients

• oil (enough for deep-frying)
• 1 lb chicken (boneless thighs or breast, cut into bite-sized pieces)
• 1/2 tsp salt
• 1/2 cup tempura flour (rice flour or cornstarch also work)
• 1/4 cup dried chilies (adjust to your preferred spice level)
• 5 kaffir lime leaves (stems removed)
• 1 tbsp oil (for stir-frying the sauce)
• 2 cloves of garlic (finely minced)
• 1/2 tsp dried chili flakes (adjust to your preferred spice level)
• 1/3 cup water
• 1 tbsp oyster sauce
• 1 1/2 tbsp light soy sauce
• 2 tbsp palm sugar (finely chopped for faster melting)

Instructions

1. 1

   Coat the chicken. Mix the chicken with the salt and tempura flour until evenly coated.

2. 2

   Fry the chilies and lime leaves. Heat enough oil for deep-frying in a wok over medium heat. Fry the dried chilies for about 10 seconds, then remove. Fry the kaffir lime leaves for about 10 seconds until crisp, then remove.

3. 3

   Fry the chicken. Fry the coated chicken until golden brown and cooked through. Drain on paper towels or a wire rack.

4. 4

   Make the sauce. In a clean wok, heat 1 tablespoon of oil. Stir-fry the garlic and chili flakes until fragrant. Add the water, oyster sauce, light soy sauce, and palm sugar. Stir until the palm sugar has dissolved and the sauce becomes glossy.

5. 5

   Toss and serve. Add the fried chicken, dried chilies, and kaffir lime leaves to the wok. Toss until evenly coated in the sauce, then serve immediately with steamed jasmine rice.