Thai Garlic Pepper Chicken

Thai Garlic Pepper Chicken

A quick and easy recipe for Thai Garlic Pepper Chicken that features tender chicken coated in a savory sauce, crunchy fried garlic, and fresh cilantro.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Thai

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

500 g chicken breast or thigh, cut into 1-cm thick slices Prefer chicken thighs for tenderness.
8 cloves garlic, chopped Fresh garlic is essential.
1 Tbsp oyster sauce For umami flavor.
1 Tbsp soy sauce Adds saltiness and depth.
1 tsp Golden Mountain sauce (or substitute regular soy sauce) Adds an authentic touch.
1 tsp fish sauce Adds flavor without fishy taste.
1 tsp black soy sauce, as needed for color About 1 tsp for depth.
1.5 tsp sugar Balances flavors.
0.25 tsp ground white pepper Enhances the dish.
0.25 tsp ground black pepper Adds spice.
7-8 stems cilantro, chopped Adds brightness.
as needed water To adjust sauce consistency.

Method

Preparation

In a bowl, mix chicken with oyster sauce, soy sauce, Golden Mountain sauce, fish sauce, and both ground peppers. Let it marinate for about 15 minutes.
In a small pot or wok, add chopped garlic and enough vegetable oil to cover it. Fry over low heat until golden brown, roughly 5 minutes.

Cooking

Heat about 2 tablespoons of reserved garlic oil over high heat. Toss a tablespoon of remaining garlic oil into marinated chicken and stir.
Add marinated chicken along with sugar to the hot oil. Stir-fry until chicken is cooked through and slightly caramelized, about 5-7 minutes.
Stir in half of the fried garlic and chopped cilantro before removing from heat. Save the rest for garnishing.

Serving

Serve over jasmine rice and top with remaining fried garlic.

Notes

Store leftovers in an airtight container in the fridge for up to three days or freeze for about a month. Marinate chicken overnight for better flavor.