Doesn't look amazing, but tastes great.
Pad Gonz, it’s like Pad Thai, only not quite. The whole thing was easy to make, took less than 10 minutes, most of the stuff I already had in the fridge. I’ll be honest with you, I forgot a few bits as I was cooking it, I was going to incorporate Peanut Butter to give it that Satay’ish touch, I still think it would have worked, but never mind, I’ll try that next time. I’m separating this into two recipes because the chicken part would work with any sauce. I used to really like those packets of Chinese’y sauce you can get in the shops, but now I find they all taste synthetic… I promise I’m not a snob when it comes to food, but I really do find they taste of chemicals.
What you’ll need –
The Chicken Part
- Chicken breast. (it’s cheaper with the skin on, which is easy to take off and you can always use it for Chicken Scratchings)
- A couple of beaten eggs
- Some flour
- Some sesame Seeds (if you want).
- Some Sun Flower oil
- A pinch of salt, or some seasoning (maybe something like Mild Curry Powder would work?)
- A wok, and some Kitchen Paper
What to do –
The Chicken Part
- Cut up the chicken into bite-sized strips, the smaller they are, the crisper, but less succulent.
- Beat an egg in a bowl, sprinkle some Sesame Seeds in there
- Cover the chicken in flour with a pinch of salt or seasoning
- Heat up the oil in the Wok, the hotter the better. Pour a drop of the egg in, if it’s sizzling, then you’re hot enough.
- Dip the chicken in the egg, then put in the oil.
- When the chicken coating is slightly brown, turn it around. If they all start to stick together, like a pancake/doughnut-with-chicken thing, separate them up.
- When you think they’re all done, cut the thickest one in two, if that’s cooked, then the rest should be.
- Leave them to rest on some kitchen paper.
What you’ll need –
The Stir Fry part
- Honey
- Dark Soy Sauce
- Peanuts and/or Cashew nuts
- A chopped chili (I like the mild ones)
- Some chopped up red pepper
- Chopped up red onion
- Chopped up Spring Onion
- The fried chicken from above (if you want)
- The left over egg (from above, if you want)
- Some noodles, straight-to-wok is fine.
- Some sunflower oil (about half from above if you want… empty the half into a cup or something to dispose of later)
- A wok
What you need to do –
The Stir Fry part.
- Chop up your veg, chop up the nuts
- Pour a drop of oil into the wok and heat it up.
- Put the chili and spring onions in the wok (from here onwards, shake the pan around every 30 seconds or so)
- Put in the Red Onion and Red Pepper
- Then add in a generous drop of honey and a good few dashes of soy sauce, most (but not all) of the nuts, and the sesame seeds.
- Add the noodles (and chicken from above)
- Give it one last shake-up and pour onto a plate.
- If you’ve got the left over egg from the chicken above, pour that into the wok and keep on stirring so you get almost like a scrambled egg.
- Put the stuff back off the plate, into the scrambled egg, shake it all up, and put it back.
- Sprinkle some chopped nuts on top
- ….. enjoy =)
Just bung it in.
Egg and Sessimi seeds to cover the chicken and make the scrambled egg thinggy.
Fry up that chicken - Flour, Egg, Sesame Seeds in sunflower oil
Really really nice, works with most sti-frys
The noodles take on the flavours and colour of the sauce.
The scrambled egg thing works well, soaks up the sauce and gives a nice texture.
Doesn't look amazing, but tastes great.
Delicious