Best cooking class bangkok. Best thailand cooking school every year since 2011!
Thai Garlic Chicken
400 g chicken
10 cloves garlic
1 tsp pepper corns
2 tbsp oyster sauce
1 ½ tbsp soy sauce
1 tsp dark soy sauce
1 tbsp fish sauce (optional)
1tsp garlic finely minced
1 tbsp sugar
¼ cup cooking oil
Additional Information
Remove excess oil, add the sugar, dark soy sauce, ½ the crispy garlic, fish sauce (optional), stir to mix and remove from heat. Cover the top of meat with the balance of the crispy garlic. Garnish with coriander leaves and serve.
Rating: 2 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Instructions
- Wash chicken thoroughly. Cut into bite size pieces and place in a mixing bowl and set aside.
- Wash 5 cloves of garlic, remove the casing and coarsely crush with the pepper corns to make a paste.
- Place chicken in bowl and add the garlic and pepper corn paste, add oyster sauce and soy sauce and mix into the chicken. Cover with plastic and marinate in the refrigerator for at least 1 hour or overnight.
- Wash and remove casings and finely chop the balance of the garlic cloves. Put ½ the oil in a wok over medium heat. When oil begins to make sound (warm) add the garlic and fry until golden crispy and set aside on a paper towel to drain excess oil.
- Add the remaining oil to the wok and add the marinated chicken and fry until the chicken is cooked through (turns white).
- Remove excess oil, add the sugar, dark soy sauce, ½ the crispy garlic, fish sauce (optional), stir to mix and remove from heat. Cover the top of meat with the balance of the crispy garlic. Garnish with coriander leaves and serve.
Note
Gai Gateram