Garlic Pepper Chicken - Mix Bowl Thai (Gai Tod Kratiem Prik Tai)
- 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.
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Reviews
-
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
-
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.