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Thai garlic pepper chicken on a rustic ceramic plate, golden chicken pieces in a dark garlic sauce topped with crispy fried garlic and cilantro, with jasmine rice and cucumber slices on the side

Thai Garlic Pepper Chicken (Gai Tod Kratiem)

A fast Thai street food classic built on a whole head of garlic and a heavy hand of white pepper. Tender chicken seared hard and glazed in a savory garlic sauce, with 41g of protein per serving and only about 30 minutes of work.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 515
Ingredients Method

Ingredients
  

  • 2 lb boneless skinless chicken thighs, cut into 1 inch pieces about 900g; chicken breast works too and runs leaner
  • 1 whole head garlic, minced about 12 cloves, divided
  • 2 tsp ground white pepper the signature flavor; do not swap for black
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1 tbsp cornstarch
  • 3 tbsp neutral oil divided
  • 0.25 cup water or low sodium chicken broth
  • 1 handful cilantro, roughly chopped to serve
  • 1 cucumber, sliced, and steamed jasmine rice optional, to serve

Method
 

  1. In a bowl, toss the chicken with about a third of the minced garlic, the white pepper, soy sauce, oyster sauce, fish sauce, sugar and cornstarch. Mix until every piece is coated and let it sit for 15 minutes while you prep everything else. The cornstarch is doing double duty here, it helps the chicken brown and it thickens the pan sauce at the end.
  2. Heat 1 tbsp of the oil in a wok or large skillet over medium heat. Add half of the remaining garlic and fry it slowly, stirring, until it turns pale gold and crisp, about 2 minutes. Watch it closely, garlic goes from golden to burnt in seconds. Scoop the crispy garlic out onto a plate and set it aside for the top.
  3. Turn the heat to medium-high and add the last 2 tbsp of oil. Add the chicken in a single layer and let it sear undisturbed for 2 to 3 minutes so it picks up color before you stir. Then toss and cook for another 4 to 5 minutes until the pieces are cooked through and browned in spots.
  4. Add the last of the raw minced garlic and stir for 30 seconds until fragrant. Pour in the water or broth, scraping up the browned bits stuck to the pan. Let it bubble for a minute until the sauce thickens and clings to the chicken.
  5. Taste and adjust with a splash more fish sauce or a pinch more white pepper if you like it sharper. Pile onto a plate, scatter the reserved crispy garlic and the cilantro over the top, and serve with jasmine rice and cucumber slices.