For my first attempt making Thai food, I would have to say I hit the
jackpot with these two recipes. Not only is it flavorful but it’s really not that
complicated to make. I’ve been putting off making any kind of Chinese or Thai food because honestly
I didn’t think it would be as tasty as takeout. I was totally & completely wrong. In my opinion it taste better.
If you look at most of the recipes I post, there is
a common theme among them.. Simplicity. Our household like most is
super busy & spending hours on end in the kitchen just won’t do.
Luckily, the most time consuming part is cooking the chicken.
The rest is easy peasy! 😉
Yesterday I posted the recipe for the sauce that goes with this dish.
3 boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying)
1 cup all purpose flour
2 teaspoons salt
½ teaspoon ground black pepper
½ teaspoon paprika
1 cup milk
Heat oil in a pan or deep-fryer to 375 degrees. In a large bowl combine flour, salt, black pepper and paprika.
In a small bowl whisk together the egg and milk. Dip each piece of chicken in the egg mixture and then roll in the flour mixture.
Repeat so that each piece of chicken is double coated. (I actually breaded the chicken pieces right before I put them in the fryer)
Fry chicken in the hot oil in batches until the outside is nicely browned (about 5 minutes per batch).
Drain on paper towels.
Once all the chicken has been cooked, use the same oil to fry the french green beans for about 20 seconds.
When the green beans starts to wrinkle and change color (just slightly), remove and drain on a kitchen paper.
In a large pan add the chicken and beans and toss in sauce to coat evenly.