Sweet and sour chicken, Thai style

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 1 pack of tempura flour
• 1 large garlic clove(s) or 2 small
• 3 spring onions
• 1 handful of pineapple, diced
• ½ bell pepper(s), red
• ½ bell pepper(s), green
• 1 small piece(s) of cucumber(s), approx. 15 cm, or 1 mini cucumber
• 1 m.-sized carrot(s)
• 1 onion(s)
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 6 tbsp oyster sauce
• 2 tbsp vinegar
• 2 tbsp tomato ketchup
• possibly cashew nuts
• 150 ml oil for frying
• some oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Pad Priew Wan

Prepare the tempura batter according to the package instructions and knead into a smooth batter with a small dash of soy sauce. Cut the chicken breast into bite-sized pieces, mix with the tempura batter, and let it sit for a few minutes. In the meantime, finely dice the garlic, roughly chop the onion, dice the bell pepper, pineapple, and cucumber, thinly slice the carrot, and cut the spring onions into 2 cm long pieces. Heat the oil in a pan and fry the meat on both sides until golden brown. Drain or pat dry with kitchen paper and set aside. Heat a little oil in a new pan and fry the garlic. When lightly browned, add the cucumber, pineapple, and carrot pieces and fry for 1-2 minutes. Now add the remaining vegetables and stir. Add the brown sugar, soy sauce, oyster sauce, vinegar, and ketchup and stir to combine. You can also mix the ingredients in a measuring cup beforehand and then add them all at once. Finally, add the meat and stir everything thoroughly. If you like, you can also add a few unsalted cashews. Jasmine rice is especially delicious with this dish.