Chicken in sweet and sour sauce Thai
116 50 минут 4 порции
Well, I visited Thailand, my dream has come true! And I dreamed to go there not only to see the beauty of Thai landscapes, but also directly to try the authentic Thai food (very much I loved it). To try-tried, but to make something like. And I began to scour the Internet and found an interesting channel on Thai food in English, which led girl is Thai. And there was the recipe for my favorite chicken in sweet and sour sauce (sweet-sour chicken). The most exotic ingredient - oyster sauce, and everything else you can find at the supermarket. The result, by the way, well, not worse than the one that serves Thai cafe ;)
Ingredients for Chicken in sweet and sour sauce Thai
- Chicken fillet - 300 g
- Pepper - 1,5 PCs
- Carrots - 1 piece
- Onion - 1 piece
- Tomato - 1 piece
- Garlic - 3 tooth.
- Green onions
- Soy sauce - 1 tbsp
- Sauce - 3 tbsp.
- Vinegar - 1 tbsp
- Ketchup - 3 tbsp.
- Sugar - 1 tbsp
- Vegetable oil
Step by step instruction of cooking Chicken in sweet and sour sauce Thai
Onions to chop coarsely, same with garlic. Tomatoes into slices and remove the "inside" with the seeds, excess moisture is no good here. Green onions cut into long pieces about 3 cm Chicken - medium size pieces.
Pineapple peel and remove the middle (this is very hard and it is unlikely someone will be happy finding it in the finished dish)...
... then coarsely chop.
Now prepare the sauce: mix 1 tbsp soy sauce, 3 tbsp oyster sauce (it must be pre-shake), 1 tbsp of 5% vinegar, 3 tbsp ketchup (plain, without any additives!) and 1 tablespoon of sugar. Optionally, you can add a little more ketchup, but I think that 3 tablespoons is enough.
Chicken fillet roll in flour.
Lay the fillet on the preheated pan (+ oil) and fry for a few minutes, NOT to INTERFERE, NOT to TURN the meat! If you are really very smart stove, you need to posmeyat for meat, you may need less time.
The result is meat with the other hand must look like this. On the other side of meat to fry for about 10-15 seconds. then put it in a bowl.
Vegetable oil (if you continue to cook in the same pan, I suggest changing the oil) fry the garlic and chilli for 10-15 seconds.
Add carrots, pineapple and cucumber, fry stirring constantly for about 1 minute.
Add the fried meat, onions and bell pepper, then immediately pre-cooked sauce. Fry for about a minute, then add tomatoes and fry for another 30 seconds, then remove from heat.
And now a little secret to make our dish in almost restaurant option, need to add at the very end (after the tomatoes) 2 tbsp cold water in which you need to mix 1 teaspoon of potato starch. This ensures that the dish will be covered with a thick glossy sauce.
At the very end add the green onions.
You can also add fried until Golden brown cashews, but this is optional, so I did not include nuts in the ingredients list.