Recipe attached.
Ingredient A - Chicken to marinate
1 chicken beast cut into chunk small size.
(marinate with oyster sauce) for at least 4 hours
then coat with tapioca flour ..ready to deep fried the meat until it is crispy and golden brown.
Ingredient B - Tau kua to marinate
3 pieces of tau kua cut into small cubes
(marinate with a little salt) for at least 1 hour
then coat with tapioca flour ..ready to deep fried until it is crispy and golden brown.
Ingredient C - Veg Cucumber and Onions
Sliced cucumber and onion . Sprinkle with salt toss to coat set aside for 15 minutes.
wash away after 15 minutes drain well. pat dry
Meanwhile, for dressing stir vinegar and sugar, in bowl until sugar is dissolved
Add cucumbers to dressing and stir to blend.
Refrigerate at least 30 minutes and up to 2 hours.. serve cold.
Ingredient D - The sweet sour sauce
Tomato ketchup 100g
Thai clili sauce 50g
Lemon juice 2 teaspoons (10ml)
50g water
Method
Heat up wok .. pour Ingredient D ( the sauce ) wait to boil add stir fry chicken and tau kua for a minute.
Stir-fry quickly until the sauce is thickened and dish up
Add ingredient C on the topping. also can add some spring onion for garnishing
Dish up to serve
Note
You could add pineapple or mango optional