Sweet and sour chicken breast – Gai Pad Priau Wan

Ingredients for 2 servings:

• 200 g chicken breast fillet(s), fresh or frozen
• 1 ½ liters of frying oil, fresh
• 1 tbsp soy sauce (Wan Ja Shan)
• 2 pinches of white pepper, freshly ground
• 4 small onions, red
• 2 medium-sized garlic cloves
• 2 m.-large tomato(s)
• 80 g zucchini
• 1 pepper, red, long, medium hot
• 1 small chili pepper(s), green, fresh or frozen
• 150 g pineapple pieces
• 2 tbsp sunflower oil
• 80 g pineapple juice
• 2 tbsp tomato ketchup
• 2 tbsp fish sauce, light
• 2 tbsp rice wine vinegar, clear, mild
• 1 tbsp rice wine vinegar, black
• 1 tbsp sugar
• 1 tsp tapioca flour
• 2 tbsp oyster sauce
• 40 g tapioca flour
• 40 g wheat flour type 405
• 40 g coconut water, ice cold
• 1 egg(s), size S
• 1 pinch(s) chicken broth, granulated
• e.g. frisée lettuce

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

This festive side dish, with sweet and sour sauce, takes some time to prepare. Recipe from Thailand.

Wash the fresh chicken breast thoroughly, dry it, and freeze it slightly in the freezer. Thaw frozen food slightly. Cut it across the grain into slices about 5 mm thick, then halve them lengthwise and crosswise. Mix the ingredients for the marinade and marinate the chicken pieces in it for 30 minutes at room temperature. In the meantime, clean and peel the vegetables and cut them into bite-sized pieces. Deseed the tomatoes, leaving the seeds in the peppers and chili. Mix the ingredients for the sauce. Mix the ingredients for the batter until smooth and set aside in the refrigerator. Heat the frying oil to 190 degrees Celsius and dip the pieces of meat one by one in the batter, dropping them into the frying oil. Be careful of splashing! Fry until light brown, remove from the oil with a slotted spoon, and drain on kitchen paper. Keep warm. Heat the sunflower oil in a wok, add the garlic and onions, and stir-fry until the onions are translucent. Add the remaining vegetable ingredients and stir-fry for 3 minutes. Briefly mix the sauce and deglaze the vegetables. Reduce the heat and simmer with the lid on for 3 minutes. Line 2 serving bowls with washed frisée leaves. Mix the meat pieces with the vegetables, divide everything among serving plates, and serve immediately.