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–+ servings

Pad Prik Haeng Recipe (Thai Crispy Chicken Stir-Fry)

Thai pad prik haeng, a spicy chicken stir-fry, served with white rice on a blue and white dish.
This pad prik haeng recipe makes a Thai crispy chicken stir-fry in a spicy-sweet sauce, done in under 30 minutes!
Praew
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Thai
Course Main Course
Serving Size 2 people

Equipment

  • Measuring spoons and cups
  • cutting board and knife
  • Deep-frying pan to fry the chicken and aromatics
  • paper towels or wire rack
  • Spider strainer or slotted spoon
  • Wok with spatula for stir-frying

Ingredients

US Customary - EU Metric
  • oil, as needed for deep-frying
  • 1 lb chicken, boneless thighs or breast, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/2 cup tempura flour, or cornstarch
  • 1/4 cup dried chilies, adjust to taste
  • 5 kaffir lime leaves, stems removed
  • 1 tbsp oil, for stir-frying
  • 2 cloves of garlic, minced
  • 1/2 teaspoon dried chili flakes, adjust to taste
  • 1/3 cup water
  • 1 tbsp oyster sauce
  • 1 1/2 tbsp light soy sauce
  • 2 tbsp palm sugar

Instructions

  • In a mixing bowl, toss chicken pieces with salt and tempura flour until well coated.
  • Heat oil for deep-frying in a deep-frying pan. Fry dried chilies for about 10 seconds. Remove with a strainer and set aside.
  • In the same oil, fry kaffir lime leaves for about 10 seconds. Remove and set aside.
  • Fry the coated chicken pieces in batches until golden and crispy. Avoid overcrowding. Let excess oil drain off on a wire rack or paper towel.
  • In a clean wok, heat a tablespoon of oil and sauté garlic and chili flakes until lightly golden and fragrant.
  • Add water, oyster sauce, light soy sauce, and palm sugar. Stir and simmer until the sauce thickens and turns sticky.
  • Add fried chicken, chilies, and kaffir lime leaves to the sauce. Toss everything together until evenly coated. Serve immediately with rice.

Notes

  • Use the nutrition card in this recipe as a guideline. 
  • This recipe works with any protein: chicken, beef, pork, or even tofu.
  • Leftovers don’t keep their crispiness, so it’s best enjoyed fresh.
Calories: 583kcal | Carbohydrates: 32g | Protein: 37g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 1760mg | Potassium: 936mg | Fiber: 9g | Sugar: 19g | Vitamin A: 8225IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 4mg
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