Thai Garlic Pepper Chicken


This is probably one of the hardest recipes that I’ll put in this blog, but it is definitely one worth learning. My dad found the recipe and made it a couple of months ago, but it was only a couple of weeks ago that I attempted it. I’ve had this dish in Thai restaurants, but I definitely prefer the homemade version. You’ll need these ingredients to make it:

  • 4 chicken breasts
  • 16 garlic cloves (yes, seriously)
  • 6 tablespoons of freshly ground black pepper
  • 6-8 tablespoons of vegetable oil
  • 2 tablespoons of fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • vegetable of your choice (optional)

First, you need to grind your black pepper. Since you’re grinding 6 tbsp, I would heavily recommend delegating this job. It’s a lot of pepper and if you get someone else to do it the recipe becomes a lot easier. Once you’ve done that, you need to smash and mince your garlic cloves. Next, you need to dice your chicken breasts and put them in a mixing bowl. Add the pepper and 1/4 of the garlic you’ve sliced. Also add the fish, soy, and oyster sauces to the bowl and mix. Heat up your oil in a frying pan over medium heat, and toast your leftover garlic until golden brown in the oil. Once it is toasted, set it aside as a topping. Next, add 4-6 tbsp of vegetable oil to the frying pan and put it on high heat. Once the oil is very hot, add the chicken and cook until the chicken has turned brown. I also at this point add some sort of vegetable to the frying pan (sugar snap peas or snow peas are a good choice). Once the chicken is fully cooked and the vegetable has softened, take the frying pan off the heat. Let the dish cool for a couple minutes and then serve over rice with your topping of toasted garlic.

The original recipe for this chicken can be found here:


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