120 g Chicken cube, fried
15 g White onion, cubed
20 g Spring onion
3 g Dried chili
50 g Red capsicum, cut triangle small
30 g Cashew nut, roasted
70 g Kai pad sauce (bottle)
5 g Garlic chopped
10 Corn oil
Heat the oil in the wok or pan. Add garlic and stir-fry to get flavour.
Add red capsicum, onion, dried chili. Stir well.
Add fried chicken and Kai pad sauce.
Adjust seasoning if needed. Add roasted cashew nut and spring onion.
Ready to serve.
TIPS and TRICKS
Pan-frying is one of the healthier options when cooking food compared to deep-fat frying.
There are two types of pan-frying — the dry-fry or sear which requires very little oil and the shallow frying when more oil is required and usually used when preparing breaded meats.
If you want to enhance the flavour and intensify the browning, pan-frying is usually the best way to go.
To do proper shallow-fry, make sure that the oil reach halfway up the side of the meat. This also means that the meat must be turned to cook both sides. Heat also should remain at constant, high temperature so the breading will not become soggy.