15min 4 ppl
Gai Pad Kratiem Prik Thai (Garlic Pepper Chicken)
25 minutes
4 people
Easy≤30 min & ≤6 steps
25 min · 6 steps
Easy: ≤30 min and ≤6 steps
310 kcalper person
Protein 28g
Carbs 8g
Fats 19g
About this dish
Chicken marinated with crushed garlic, coriander root and white pepper is fried in garlic-infused oil until glossy, then piled high with shatteringly crisp fried garlic. Punchy, peppery and built entirely around garlic.
Allergy Info
Gluten, Soya, Molluscs
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic cloves6 crushed for the marinade, 4 thinly sliced for frying10
- Coriander rootfinely chopped1 tbsp
- Fresh Coriandersmall handful, roughly chopped, for garnish1
Meat & Poultry
- Chicken Thighsboneless, skinless, thinly sliced400 g
Dried Goods
- Sugar1 tsp
Spices & Seasonings
- White pepper1 tsp
Oils & Condiments
- Light soy sauce1 tbsp
- Oyster sauce2 tbsp
- Vegetable Oil4 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Mixing bowl
- Slotted spoon
- Meat thermometer
Method
1
Finely chop the coriander root and crush 6 of the garlic cloves; thinly slice the remaining garlic cloves.
Approx. 5 minutes
2
In a bowl, combine the chicken, crushed garlic, coriander root, half the white pepper and the light soy sauce, and leave to marinate for 15 minutes while you prepare the rest of the dish.
Approx. 5 minutes
3
Heat the vegetable oil in a wok over medium heat and fry the sliced garlic for 3 minutes, stirring constantly, until golden and crisp, then remove with a slotted spoon and drain on paper towel.
Approx. 4 minutes
4
Increase the heat to high and add the marinated chicken to the garlic oil; stir-fry for 6 minutes, turning frequently, until no longer pink and a meat thermometer reads 74°C.
Approx. 6 minutes
5
Add the oyster sauce, sugar and remaining white pepper, and toss for 3 minutes until the chicken is glossy and well coated.
Approx. 3 minutes
6
Transfer to a serving plate and scatter over the crispy garlic and fresh coriander.
Approx. 2 minutes
