Khoawh Gai Spicy Stir Fried Chicken Recipes

SUPER QUICK THAI FLAVOURED STIR-FRIED CHICKEN.

Steps:

• Slice chicken fillets into thin strips.
• Mix chicken with oil, garlic, spring onions, soy sauce, vinegar, chili powder and chili sauce and sugar.
• Using a high heat, fry chicken mixture in a large frypan until chicken is well cooked through, stirring all the time (since the chicken is sliced thinly, this takes only a few minutes).
• The mixture will reduce slightly as the chicken cooks.
• Mix cornflour with the chicken stock (or water) in a small cup, so there are no lumps.
• Add cornflour mixture to the chicken mixture and cook on high until mixture reduces by half (Watch out, this literally takes 30 seconds to a minute).
• Toss in the coriander.
• Serve on rice or noodles with a salad.
• I often omit the chili sauce if serving to young children and it tastes a little bit more bland but great all the same.
• This cooks so fast that I cut up the chicken, put it in the fridge, have everything else ready in the frypan and the cornflour and coriander ready to go and just fling everything together at the very last moment.
• Making it too far in advance means that the sauce gets so thick that it starts sticking terribly to the bottom of the frypan.
• 90% of the cook time is the time it takes to crush the garlic, chop the onions, mix the cornflour etc. Time in the frypan is +/- 4 minutes.

SPICY STIR FRIED CHICKEN IN HOISIN SAUCE

Steps:

• In a mixing bowl, combine soy sauce, sherry and cornstarch. Add the chicken and toss until coated. Let chicken stand in marinade for at least 10 minutes (while getting ingredients in bowls).
• In a sprayed+oiled wok or saute pan, heat the vegetable oil over high heat until just smoking.
• Add the scallions and ginger, and stir-fry for about 30 seconds.
• Add the chicken, reserving any remaining marinade, and stir-fry for about 5 minutes, until the chicken is just done.
• Add the vegetables+mushrooms, green peppers and stir-fry for another minute.
• Add the hoisin sauce, sherry, salt and black pepper, and combine.
• Add sesame oil to the marinade remaining in the bowl, stir it, and add to the wok.
• Toss to blend well and BOIL, then simmer until slightly thickened. TASTE? Remove from the heat, drizzle with the sesame oil .

KHOAWH GAI (SPICY STIR FRIED CHICKEN)

Steps:

• In a wok, heat up oil, onion and garlic on high heat. Add meat and stir till mostly cooked.
• Add carrot, bamboo, water chestnuts, mushroom, Thai/chili peppers, and season with oyster sauce, soy sauce, salt, and MSG. Stir as each vegetable is added in the wok, and simmer while occasionally stirring for about 5min.
• Add bell pepper and snow peas last, stir and simmer for another 3min. Turn the heat off, garish with parsley, and serve on platter. Enjoy! (Feel free to add or substitute other vegetables as desired).