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    Home » Recipes » All Recipes » Entrées » Garlic Pepper Chicken ไก่ผัดกระเทียม (gai pad gratiem)

    Garlic Pepper Chicken ไก่ผัดกระเทียม (gai pad gratiem)

    Published: Aug 24, 2014 · Modified: Jan 16, 2021 by Pailin Chongchitnant · This post may contain affiliate links

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    Garlic Pepper Chicken Mini

    Garlic Pepper Chicken ไก่ผัดกระเทียม (gai pad gratiem)

    ★★★★★ 5 from 6 reviews
    • Author: Pailin Chongchitnant
    • Yield: Serves 3-4
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    Ingredients

    • 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

    Ingredients & Kitchen Tools I Use


    Instructions

    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!

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    « Thailand Food Vlog Ep. 6
    Stir Fried Water Spinach (morning glory) ผัดผักบุ้ง pad pak boong »

    Reader Interactions

    Comments

    1. Jason

      February 25, 2023 at 8:28 pm

      THANK YOU for this recipe. One of my all time favorite dishes and it’s always seemed so mystifying but it turned out AMAZING

      ★★★★★

      Reply
    2. Nicole

      October 19, 2022 at 5:21 pm

      Is there a way to make the chicken more tender? I use chicken breast to make it, and it's a bit dry.

      Reply
      • Julie C

        October 20, 2022 at 4:36 pm

        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/

        ★★★★★

        Reply
      • Pailin Chongchitnant

        October 31, 2022 at 5:22 pm

        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.

        Reply
    3. Diana Evans

      May 20, 2022 at 9:53 am

      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!

      ★★★★★

      Reply
    4. Jay

      July 29, 2021 at 9:25 pm

      Loved it, thanks for the recipes. I want to know, how to make a bit more spicy 🌶?

      ★★★★★

      Reply
      • Adam The HTK Minion

        July 30, 2021 at 10:12 am

        Hi Jay! Just add chilies or chili flakes and you're good to go 🙂

        Reply
    5. Amy Wimmer

      December 16, 2020 at 6:27 pm

      Quick and easy, and very tasty.

      ★★★★★

      Reply
      • Bethany

        April 04, 2022 at 8:15 pm

        I made this for dinner tonight and it tasted like I was back in Thailand! So good!

        ★★★★★

        Reply

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    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. How did a girl from Thailand come to teach Thai cooking to millions worldwide? Here's my story.

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