สวัสดีทุกคนค่ะ Hello everyone from hot and dry Thailand! We are in the midst of hot season right now and we are fryin.' You may not be able to roast to the same degree that we are, but you can have a taste of the Thai hot season from wherever you are. This is the recipe for ผัดเปรี้ยวหวาน. In other words, "Pad bpriao waan" or Sweet and Sour Stir-fry.
First, mix all the ingredients for the sauce together in a saucepan and bring to a boil. Set aside.
Deep-fry the chicken in batches and then keep it hot in the oven.
Pour about a tablespoon of oil on the bottom of a frying pan. Layer the onion on the bottom of the pan, and then the peppers. Fry until the onions are almost clear. Then, stir the vegetables up to let the peppers get just a little bit of heat. We want them to stay crunchy.
While the onions and peppers are frying, add a little bit of oil to the bottom of a pan and stir fry the pineapple just until the juice starts to run. We don't want mush - just softened.
As soon as the fruit and veggies are done, layer them on a large serving tray. Quickly whip out your chicken, and chop it into strips. Place the chicken on top of the pineapple and pepper mixture. Then drizzle your sauce over top of the whole mess. Serve right away while the chicken is still nice and crunchy.
Other vegetables can be used in place of the peppers. Thais like to add cucumbers, small corn cobs, and extra various and sundry hot peppers.