So easy Thai chicken and fried pumpkin It is ready in just 30 minutes and has a flavor just like something you would order in a Thai restaurant. It is full of flavor from a sweet savory sauce and fresh basil, and it is also healthy!
Do you have an extra pumpkin? You will also love this pumpkin curry and my favorite kabocha curry curry.
What is the Faktong pad
Pad Faktong is a Thai pumpkin fritta With garlic and basil in a salty-sweet sauce. A popular version uses the egg, but you can also add chicken, pork or tofu. Regardless of the protein, the basil is always included for its bold aroma.
How to prepare the pumpkin for the break
- Remove the skin If it is dense. Kabocha Squash does not always need to peel.
- Collect the seeds with a spoon and discard or save for roasting.
- Pieces Then they cook evenly in the wok.
- Boil the pumpkin Only until the fork is cut but not too soft.
- Drain well before cooking So the Sears correctly instead of steam.
Note ingredients
Collect all the ingredients in your Asian food store or local market. For exact measurements, scroll down to the recipe tab at the end of this post!
- Pumpkin -Us the Thai pumpkin or the kabocha pumpkin and cut it into uniform uniform size pieces so that it cooks evenly and keep its shape.
- Waterfall -Necessary to briefly boil the pumpkin so that it softens before frying.
- Chicken – Baded chicken legs are more juicy, but the chicken breast works if you prefer more lean meat.
- Oyster sauce -Apens rich flavor and depth to the fried sauce.
- Fish sauce – For salt and umami. Use Megachef brand.
- White sugar
- Sweet basil – Thai Basil adds a fragrant and pepper finish; Normal basil can be used if necessary.
- Garlic
- Killies – Rule for the taste for heat. I use Thai Jinda Chili.
- Oil -Us a high heat oil such as vegetable oil or canola oil for the best frying results.
How to browse the pumpkin
Step 1: Bring a pot of water to a boil and cook the small pumpkin pieces until they are only tender. However, it should maintain its shape, make sure not to cook too much! Put aside to drain.
Step 2: In a small bowl, mix the fried sauce using fish sauce, oyster sauce, water and sugar. Put it aside.
Step 3: It covers the garlic and chillies using a mortar and a pestle until they crush approximately.
Step 4: Heat the oil in a wok. Add the crushed garlic and the pepper mixture and brown until it is perfumed.
Step 5: Add the chicken thighs to slices and fry until it is no longer pink.
Step 6: Pour the pre-printed sauce. Let it cook over low heat with the chicken for a couple of minutes until the flavors combine and the chicken is cooked.
Step 7: He throws the boiled pumpkin and gently mix everything together so that the pumpkin absorbs the sauce but does not break.
Step 8: Turn off the heat and stir a handful of fresh sweet basil. Serve hot with steam jasmine rice.
Other fried Thai recipes that you will love
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Thai and fried chicken of pumpkin (Pad Faktong)
Quick and healthy Thai chicken Frillas with savory sauce and basil, ready in just 30 minutes and full of flavor.
Boil the pumpkin until it is only tender. Don’t cook too much. Drain and set aside.
In a small bowl, mix the fish sauce, the oyster sauce, the water and the sugar to prepare the fried sauce.
It covers the garlic and chillies with mortar and pestle until they crush approximately.
Heat the oil in a wok. Add the crushed garlic and chillies. Brown until it is fragrant.
Add the chicken into slices and fry until it is no longer pink.
Pour the sauce. Cook over low heat until the chicken is cooked and covered.
Add the boiled pumpkin. Mix gently to combine without breaking the pieces.
Turn off the fire and stir in fresh sweet basil. Serve hot with rice.
- Use the nutritional card in this recipe as a guideline.
Calories: 519Kcal | Carbohydrates: 24G | Protein: 18G | Fat: 41G | Saturated fat: 6G | Polynsaturo fat: 11G | Monolysatuine fat: 23G | Trans fat: 0.2G | Cholesterol: 58mg | Sodium: 1279mg | Potassium: 881mg | Fiber: 2G | Sugar: 12G | Vitamin A: 10620Iu | Vitamin C: 143mg | Soccer: 66mg | Iron: 3mg
