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Garlic Pepper Chicken ไก่ผัดกระเทียม (gai pad gratiem)
- Yield: Serves 3-4
- 500 g chicken breast or thigh, cut into 1-cm thick slices
- 8 cloves garlic, chopped
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1 tsp Golden Mountain sauce (or substitute regular soy sauce)
- 1 tsp fish sauce
- Black soy sauce, as needed for colour, about 1 tsp
- 1 ½ tsp sugar
- ¼ tsp ground white pepper
- ¼ tsp ground black pepper
- 7-8 cilantro stems, chopped
- Water, as needed
Mix chicken with oyster sauce, soy sauce, Golden Mountain Sauce, fish sauce, white pepper, and black pepper. Set aside while you fry garlic.
In a small pot or wok, add the garlic, then add just enough vegetable oil to cover the garlic. Fry garlic over low heat (gentle bubbling) until the garlic turns golden brown and the bubbling has mostly stopped, about 5 minutes. Drain garlic from oil, reserving the oil.
In a wok, add about 2 Tbsp of the garlic oil and heat over high heat. Pour a tablespoon or so of the remaining garlic oil into the marinated chicken and stir to lubricate. When oil is hot, add the chicken and sugar, then stir until chicken is cooked. You can add a splash of water if the chicken sticks, or if you want more sauce in the final product. You can also add a little bit more black soy sauce if you want a darker colour.
When the chicken is cooked, stir in half of the fried garlic and chopped cilantro stems, and remove from heat.
Just before serving, sprinkle over the remaining fried garlic. Serve with jasmine rice, but it can also be wonderful when added to other dishes such as pasta, noodles, salads, wraps, and omelettes!
THANK YOU for this recipe. One of my all time favorite dishes and it’s always seemed so mystifying but it turned out AMAZING
Is there a way to make the chicken more tender? I use chicken breast to make it, and it's a bit dry.
I love this recipe. When I use breast, I velvet the chicken by mixing in 2-3 oz of water per 12-16 oz chicken and let it absorb for 10 minutes, then mix and add 2 tsp of cornstarch and 2 tsp vegetable oil until all is incorporated and let sit for ~15 minutes. Recipe sourced from https://thewoksoflife.com/how-to-velvet-chicken-stir-fry/
Hi! If it's dry it means you're cooking it too long. That is the only way to avoid dry chicken breast is to not overcook it, just a few minutes in the pan max.
It was good! I used monkfruit/erythritol instead of sugar, more nam pla according to my tastes (more like equal amounts of nam pla and maggi), and maggi instead of soy sauce. Used black pepper because I don't like the white pepper I get in the states, so that did make a difference in taste, but not by much at all. And probably 12 garlic cloves. Nom. Khup Khun Ka!
Loved it, thanks for the recipes. I want to know, how to make a bit more spicy 🌶?
Adam The HTK Minion
Hi Jay! Just add chilies or chili flakes and you're good to go 🙂
Quick and easy, and very tasty.
I made this for dinner tonight and it tasted like I was back in Thailand! So good!