Sawaddee ka welcome to hot thai kitchen today we are making yet another quick and simple dinner but
this one is also very versatile you can turn it into all sorts of things we are making in
English what's called garlic pepper chicken I know the name sells good already right in Thai
it's called gai pad gratiem and gai is chicken Pad means to stir-fry and gratiem is garlic I guess
you can also call it phrikthiy and phrikthiy is pepper so it's very easy let's look
at our ingredients so here's our chicken I'm using chicken breasts today you can use chicken thighs
this will even work with pork and just cut them into bite-sized pieces but don't go too thin right
we're using chicken breasts and always always if you cut chicken breasts too thin you give yourself
a very small margin of cooking before the chicken dries out so you want it about about a centimeter
you know something like something a little substantial in me and then you're just going to
put all the sauces that we talked about into the chicken oyster sauce fish sauce what is this soy
sauce golden mountain sauce which is another type of soy sauce you can't find it just substitute
another kind of soy sauce are you wondering do I really need all those sauces and you don't but I
like to use all these combinations because each sauce has a different flavor and you know they
contribute something different so the flavors a little more complex but if all you had is oyster
sauce and soy sauce that's perfectly fine okay and then our pepper I like to use a combination
of black and white you may have noticed that already just give that a good stir now I'm also
going to give you an optional ingredient which is somewhere over there black soy sauce which
is just going to give our chicken a darker color it's not absolutely necessary this is not salty
it's a little bit sweet but we're just going to add just enough to get some nice color going so
you don't need to let this marinate for any you know four hours or anything just mix it while
you do other things and it'll be ready by the time you're ready to use it so set that aside and then
the most important part of this ingredient I mean of this recipe is the garlic we're using a lot of
garlic eight cloves of garlic which is almost an entire head you could go with an entire head if
you want we're going to fry it until it's golden and crispy so you make sure you want to chop them
quite finely but not too fine or they'll burn too quickly okay so just something like that and
that's all our prep really let's go and cook so we're first going to make our fried garlic crispy
fried garlic I made this before once in my glass noodle soup video it was the same thing okay so
I've got all my garlic I'm going to put it in and there's a little bit of oil in there you
don't want to preheat the oil too hot because you want the garlic to have time to crisp up without
burning so I'm going to keep the heat quite low at this point so you just want slow low simmering if
you can simmer in oil I'm going to add a little bit more oil so I've got plenty of oil to cover
the garlic yeah that looks good so we're going to have end up with a little bit more oil than
we need but the rest of it is good on anything it'll be like super garlicky oil okay so I'm
going to let that go stir it every once in a while and it's going to take about five five to seven
minutes depending on your heat and what you're looking for is for the garlic to be golden brown
and crispy so very close now so you want to pay attention don't walk away at this point because
once they burn they become quite bitter and it doesn't take burning to get them bitter it just
takes being too dark to get them bitter so you just wanna light golden brown keep the heat low
so ideally you want the bubbles to be completely stopped by the time the color is correct because
that means your garlic is crispy if you don't care too much about it being completely crispy then
it's not you don't have to wait for the bubbles to all be gone because half of that garlic is going
to get tossed in with the chicken so they won't be crispy anyway but I like to keep some crispy
bits to sprinkle on top it's a nice touch mmm smells so good okay I'm pretty happy with this
I could push it a little bit further but I think this is okay so because it's going to darken a
little bit acet six there as well so I just got some large chunks that are bubbling but most of
them are pretty still now if you can see so I'm going to take it off and then strain it you want
to save the oil since we're going to use all that garlicky oil to cook our chicken but you want to
separate the garlic from the oil so the garlic can chill out dry off and become crispy that's
it now if you want to make extra and save this so you can have it for miscellaneous sprinklings
go for it so this is going to go very quickly as per all star fries make sure all your meson flouse
is right around you at arm's reach so here's our garlic oil mmm I'm going to add it to the pan not
all of it you might end up with more that's okay and I'm going to add the rest to my chicken and
I do this just so that to lubricate the chicken a little bit so that the chicken has an easier time
separating when it goes into the wok as you know we've all done that where you put in a bunch of
meat and then they're all sticking together and they won't separate on those final two pieces
anyway so this helps a little lubrication okay so when the pan is hot go in with your chicken
and toss it quickly your sugar and now all you have to do is stir it till it's done our stove
is not very hot so as for any stir-fry always have a little bit of water handy you may or may
not need it depending on the heat of your stove or the amount of sauce that you want but if you
find that oh the pan is too hot the chicken is sticking a little bit or whatever reason or you
want more sauce you can add a little splash so it's always always handy to have water on hand
now for this particular one I don't actually like a lot of sauce I like it pretty tight so
that the chicken itself is is flavorful so none of the sauces on the bottom of your plate it's
all in the chicken but if you like it thing's saucy you can add water and then you may need
to up your sauce measurements a little bit to get that to get the same level of seasoning and
as the chicken sick it will also release some more sauce so it looks dry in the pan there's
always after you plated it there's always still soft coming out in the end see how quick that was
where all is done now if you want your chickens will be a little darker a splash of dark soy will
do the trick okay so the chicken is pretty much done so what I'm going to do now is I'm going
to go in with half of my fried garlic get that garlic flavor distributed and also my chopped
cilantro stems i finely chopped it for that extra cilantro flavor if you don't like cilantro you can
do green onions if you want and I use the stem for two reasons one it's more fragrant than the
leaves - it won't turn black the way leaves will so to look nice there you go turn it off yeah
we're done there see I was saying that this stuff is super versatile because you can add vegetables
to this you can put this in the chicken wrap you can I've had this with scrambled eggs in
the morning put it in an omelet I mean garlic pepper chick garlic pepper anything is good so
and see I don't know if you can see but there's already quite a bit of sauce that's come out from
the chicken because it's been sitting a little bit okay okay so and then finally our final
touch our crispy garlic is just gonna go on top see how when we use the cilantro stems it's not
you don't have Bruce leaves all over the place oh yeah all the garlic yeah so ideally you'd want to
have rice with this but I'm in too much of a rush I want to taste it oh yeah I mean that's
like simple goodness the flavors simple but it's so good it's very garlicky lots of pepper if you
want you can even do extra pepper if you want to make it spicy make it spicy the chicken is
super tender so you got to make sure you control that cooking pull it off as soon as it's done to
make sure your chicken stays moist wow that is something you can definitely do even tonight or
tomorrow because it's so easy and when you try it out let me know how it goes through Facebook
Twitter Instagram or through my website captain kitchen calm which is also where the recipe for
this awesome dish will be and I will see you next time for your next religious type
you