love Thai food and try to cook it when I’m not in Southeast Asia.
I ate this dish for the first time in a very basic, family run restaurant while in Koh Samui. It is very easy to make it and you don’t need many ingredients. The original recipe doesn’t have coriander leaves, but I like them, so I added to the recipe. Same with the cornstarch.
Enjoy!
thai garlic and pepper chicken
Ingredients
4 tbsp peanut oil
300g chicken breast, cut in bite-sized pieces
50g garlic cloves, sliced
2 tsp ground white or black pepper
1 tsp palm sugar (substitute with brown sugar)
3 tsp fish sauce
2 tbsp water
1 tbsp cornstarch (extra)
salt
coriander leaves (extra)
To serve: Thai jasmine rice
Method
Have everything prepared and close to the frying pan. You work on high heat and fast, once you start cooking.
Salt the chicken. I like to mix it with cornstarch, it makes the chicken crispier.
In a small bowl, mix the water with sugar, pepper and fish sauce.
Heat the oil and brown the garlic until it releases its flavour, then add the chicken and brown it too.
Add the water mixture and cook for a minute. If needed, add another teaspoon of water.
Eat it with jasmine rice.
Tips & cheats
I like coriander leaves and sprinkle them on top of the chicken.
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