Thai Style Friday Night Fakeaway

Travelling all over the world with this project. Adjust chilli and sweetness to your taste and the kind of chillis being used. Tonight’s ones were milder than I expected so it even wasn’t hot enough for me. Because of the arrowroot powder this is more a low carb dish.

Thai Style Sweet Chilli Chicken

450g Chicken Brest or thigh cubed

1 Large Egg

45g arrowroot powder

3 Tsp Garlic

1 small red chilli finely chopped, you can use the seeds if you want extra heat

1 Tsp Salt

Half a Lime zest and juice

1 Tsp of Ginger

1 Large White Onion, finely chopped

1 Large Red or Green Pepper, cut in 1cm strips

3 – 5 tsp of Soy Sauce alternative

1 tbsp apple cider vinegar

1 tsp fish sauce

1/ – 1 tbsp sweetener, according to taste

1 tbsp sesame or olive oil for cooking

Zest the lime with a grater

Dice chicken into small chunks. Sprinkle garlic, ginger, chilli salt and lime zest on the chicken.

Chop lime into 2 quarters. Squeeze quarter lime on top of chicken.

Crack egg into a separate bowl and beat well

Add egg to the chicken. Mix well until the seasoning and egg is covering all chicken pieces.

Sprinkle arrowroot powder on and mix again until all chicken pieces are evenly covered.

Bring a pan and oil to a medium to high heat. Add your chicken pieces one by one making sure they do not touch on the pan. Do not move them. Allow them to fry for 2 – 3 minutes. Then turn them over and do the opposite side. This will allow the chicken to go golden and give that crispy layer. Do you not move around in the pan until both sides are golden.

Once golden,  add your onion and green pepper. Stir-fry for 4 – 5 minutes until the chicken is fully cooked.

Add Soy Sauce alternative, apple cider vinegar, fish sauce and sweetener to the pan. Mix well until covered and hot.

Once cooked place in a bowl. Squeeze your quarter Lime onto the dish.

Additionally, you can add green onion and sesame seeds for extra taste.

Serve here with a onion, tomato, chilli and coriander salad

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