Prep 30 mins
Cook 15 mins
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.
- 2 chicken breasts (cut into 1-inch square pieces)
- 6 garlic cloves, chopped (or more if you want it super tasty)
- 4.92 ml white pepper
- 14.79 ml soy sauce
- 2.46 ml sea salt
- 14.79 ml oyster sauce
- 14.79 ml sugar
- 59.14 ml peanut oil (for frying)
- lettuce leaf (for garnish)
- cucumber, slices (for garnish)
- 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.
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!