Garlic Pepper Chicken - Mix Bowl Thai (Gai Tod Kratiem Prik Tai)
"This is one of my favorite Thai dishes from a nearby restaurant. The smell of this cooking and then the caramelized garlic just sends my boyfriend over the top. Posting so I do not lose the recipe. You can also use pork instead of chicken."
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 chicken breasts (cut into 1-inch square pieces)
- 6 garlic cloves, chopped (or more if you want it super tasty)
- 1 teaspoon white pepper
- 1 tablespoon soy sauce
- 1⁄2 teaspoon sea salt
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1⁄4 cup peanut oil (for frying)
- lettuce leaf (for garnish)
- cucumber, slices (for garnish)
directions
- Combine chicken, minced garlic, ground white pepper, soy sauce, salt, oyster sauce, and sugar in a bowl and mix thoroughly.
- Allow to marinate for at least 1/2 an hour in the refrigerator.
- Preheat a frying pan over high heat and add peanut oil.
- Heat oil for 2 minutes and place the marinated chicken pieces in the pan.
- Cook for 5-10 minutes.
- Drain left over oil from chicken (I usually just poor the oil into a can and keep the chicken in the pan) on paper towels.
- serve with jasmine rice or sticky rice, lettuce leaves, and cucumber slices.
Questions & Replies
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Reviews
-
Oh wow. Made this after having the dish from a takeaway last week. This was better I reckon. Served it at a dinner party and everyone asked for the recipe. Thank you. -
Tastes a lot like the garlic pepper stir fry from my local Thai takeaway -
Finally, a recipe for Garlic Pepper Chicken that tastes just like the garlic pepper chicken that my favorite Thai restaurant prepares! I have tried a number of different recipes and this one is the closest to the way the restaurant prepares it. The difference is that this recipe uses oyster sauce instead of fish sauce. The fish sauce is too fishy, salty and off-putting. This is perfect. I recommend cooking until browned a little extra chopped garlic before adding the chicken. Also, I found that the chicken was a bit overcooked at 5 minutes on high heat. Next time I will cook for about 3 minutes. Overall, delicious!
Tweaks
-
Veganised it by using tofu instead of chicken and a vegetarian oyster sauce. I made a second batch of the marinade and watered it down a little for a sauce for stir fry vegetables to serve with it.
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Finally, a recipe for Garlic Pepper Chicken that tastes just like the garlic pepper chicken that my favorite Thai restaurant prepares! I have tried a number of different recipes and this one is the closest to the way the restaurant prepares it. The difference is that this recipe uses oyster sauce instead of fish sauce. The fish sauce is too fishy, salty and off-putting. This is perfect. I recommend cooking until browned a little extra chopped garlic before adding the chicken. Also, I found that the chicken was a bit overcooked at 5 minutes on high heat. Next time I will cook for about 3 minutes. Overall, delicious!
RECIPE SUBMITTED BY
Aussie-In-California
Fontana, California
I am an Aussie and moved to Southern California in 1991. I have a very sarcastic sense of humour and my talents lie in being intuitive, singing, and eating.
I have traveled all over the world and have lived in many locations. I spent the most time in Melbourne Australia ), Singapore, Malaysia, Taiwan, Southern California, New York and Harrisburg PA. If you were to ask me what I love &/or miss about each place my first choice would ALWAYS be the food.
My hobbies are acquiring lots of environmental, and medical allergies. <---- Joking but I am super sensitive and so I can be a big pain in the bum to cook for. I guess that is why I love to cook. I know exactly what is going into my mouth and not have to worry about keeping my epipen or inhaler in close reach.
