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Gai Pad Gratiem Priktai| ไก่ผัดกระเทียมพริกไทย
This is one of the most basic items you can get at a raan kao gaeng, a type of restaurant in Thailand where an array of ready-to-eat dishes are laid out on big trays and in pots, and you choose a couple of things to go on top of your rice. Chicken (or pork) is marinated in the ultimate Thai trinity of umami sauces: oyster, soy, and fish. It’s stir-fried in garlic oil, with enough pepper to give it a little heat without it being spicy, then topped with golden, crispy fried garlic. It’s super kid-friendly as well, not having any pesky vegetables to pick out and whatnot. You’ll want to have a side of veggies or a soup to go with it, for a complete meal – Sabai: 100 Simple Thai Recipes for Any Day of the Week, Pailin Chongchitnant, Appetite by Random House.
Garlic Pepper Chicken
Ingredients
- 1 pound (450 g) boneless, skinless chicken breasts or thighs
- 1 tablespoon (15 ml) water
- 1 tablespoon (15 ml) oyster sauce
- 2 teaspoons (10 ml) soy sauce
- 2 teaspoons (10 ml) fish sauce
- 11/2 teaspoons (7 ml) granulated sugar
- 1/2 teaspoon (2 ml) ground white or black pepper
- 3 tablespoons (45 ml) neutral oil
- 8 cloves (40 g) garlic chopped
- 1/4 teaspoon (1 ml) black or dark soy sauce, plus more as needed (optional)
- 7 to 8 cilantro sprigs chopped, plus extra for garnish
For Serving
- Jasmine rice
- Side of vegetables
- Do-ahead: Marinate the chicken and/or make the fried garlic 1 day in advance.
Instructions
- Slice the chicken into 1⁄2-inch (1.2 cm) thick strips, and once you get to the thick part of the breast, cut each piece horizontally in half to even out the size. Place the chicken in a mixing bowl and add the water, oyster sauce, soy sauce, fish sauce, sugar, and pepper. Marinate for at least 15 minutes or up to 30 minutes at room temperature, or cover and refrigerate for up to 1 day.
- While the chicken marinates, fry the garlic. Place a small pot on medium-low heat, then add the oil and one “test” piece of chopped garlic. Once the garlic is bubbling, add the remaining garlic, then turn the heat down to low. Fry gently, stirring frequently, until the garlic is golden but not browned, about 5 minutes—browning will cause the garlic to become bitter. Strain the garlic through a metal sieve, reserving the oil.
- Place a wok or large skillet over high heat and add the garlic oil. Once the oil is very hot, add the chicken and spread it into one layer, letting it sear without moving it until starting to brown on the underside and at least halfway cooked, about 2 minutes. Toss the chicken and stir-fry until fully cooked. At this point, if you want, you can add the black soy sauce, 1⁄4 teaspoon (1 ml) at a time, until the desired color is reached.
- Turn off the heat, then toss in half of the fried garlic and chopped cilantro to taste. Plate and top with the remaining fried garlic and more cilantro, if desired. Serve with jasmine rice and a side of vegetables.
Notes
