Step 1

Start by cutting your chicken into bite-sized pieces. Pat them dry.

Step 2

Coat the chicken pieces with tempura flour.

Step 3

Heat oil in a wok or a pot of oil to 350°F (175°C). Carefully lower the battered chicken into the hot oil and fry the chicken until golden and cooked through.

Step 4

Drain on a wire rack or on paper towels to remove excess oil.

Step 5

Heat a wok or pan over medium heat. Add your garlic and chili paste, frying and stirring constantly until it becomes fragrant.

Step 6

Add water, oyster sauce, light soy, and sugar to the pan and continue to stir until all ingredients are well mixed.

Step 7

Toss in your prepped vegetables, onions, green onions, bell peppers, and the optional chilies. Coat them with the paste and continue to cook until soft to your liking.

Step 8

Add the pre-fried chicken to the wok. Stir thoroughly to coat the chicken in the prik pao paste. Garnish with green onions and remove the dish from heat. Serve asap with rice.