Snip from ‘Up My Street’ an exciting project that I’m collaborating on with Louise Lockhart. Off to the printers shortly, where it will be printed using old-fashioned three colour spot lithography, made in England!
#madeinengland #upmystreet @theprintedpeanut #lithography #takeaway #louiselockhart
Gai Tod Pad Nam Prik Pao (Fried Chicken Stir Fried with Roasted Chilli Paste
It’s very rare these days that we would ever buy a takeaway, I’ve just had way too many identical oil drenched, msg ridden, jam-like, tummy ache laden meals to ever optionally order one then pay through the nose for the privileged. however that’s not to say I eat healthy all the time. Like most, I occasionally like deep fried food, I just like my salt, sugar and fat in reasonable amounts and I think takeaway places (by and large) rely on pre made cheap fixes.
Ranting over, when I do want something takeaway like, I’d much rather make it myself, lets face it, as long as you have the ingredients in, you can be eating this quicker than it would take for a takeaway to be delivered. I guarantee this crunchy, spicy, sticky stir fry will satisfy all your takeaway urges!! It differs quite substantially from all the other English written versions of gai tod nam prik pao, this is taken directly from a Thai recipe and is the real thing!
As an added bonus, it’s a 2 in 1 dish. If you just want the chicken as a starter/snack, use wings and forgo the vegetables. If it’s a whole meal, keep the veggies in and serve with rice.
For the stir fry version for two people use all the ingredients:For the chicken wing snack version use just the ingredients with a * next to them
4 large chicken thigh fillets, skinned and cut into large cubes or 10 wings, jointed*
1 large onion, peeled and cut into large chunks
2 spring onions, kept in large chunks
4 cloves garlic, peeled and finely chopped
a small handful of dried red chillies
a heaped dessert spoon of roasted chilli paste (nam prik pao)*
a big splash of light soy sauce*
a big splash of oyster sauce*
a big pinch of brown or palm sugar*
rice flour for dredging the chicken (plain flour is ok too, just not as light and crispy as rice)*
salt and pepper*
oil for deep frying and splash for stir frying*
Season the chicken with salt and pepper, then dredge it through the rice flour, shake off the excess.Heat a deep fat fryer to 190 degree Celsius or use a heavy pan and watch it carefully.Pop in the chicken pieces and cook until deep golden and crispy (3-5 mins). Drain on kitchen paper.
Heat a small splash of oil in a wok until hot then throw in the onions and stir fry on a high heat to get some colour. Throw in the dried chillies and garlic and stir fry for a few minutes. Throw in the spring onions and the drained fried chicken.
Add in the roasted chilli paste, coating the chicken well, then the remaining sauces and sugar. Everything should be nice and sticky.
* If you make the wings snack version make the sauce in a wok- heat a small splash of oil before adding the roasted chilli paste, sugar oyster sauce and soy sauce, blend well and put the fried chicken wings in, stirring well so everything is coated.
Hers; after working late at an event, I came in the door at 21:30 and The Lovely Man thoughtfully proposed a takeaway! I ordered chicken shashlik (marinaded chicken grilled on skewers with peppers, tomato and onion) with steamed basmati rice- it came with salad and a yoghurt sauce, which I threw away. The portion was massive so I halved the chicken and rice and had the other half for dinner the next evening with fresh veggies. Very nice! Nothing wrong with getting a takeaway every now and then- just make the best choices you can and enjoy it 😊