Thai Stir-Fry Chicken with Garlic (Gai Tod Kratiem Prik Thai)

Ingredients

• 250 grams Chicken thigh (Boneless, skinless preferred)
• 8 cloves Garlic (Divided: most for paste, some for crispy garlic)
• 1 piece Coriander root (About 2 inches; wash well)
• 0.5 teaspoon White peppercorns (Whole, for pounding)
• 1 tablespoon Soy sauce
• 0.5 tablespoon Oyster sauce
• 0.5 tablespoon Fish sauce
• 1 teaspoon Sugar
• 0.5 tablespoon Tapioca starch
• 3 tablespoons Vegetable oil (For frying garlic and chicken)
• 3 tablespoons Water

Instructions

1. Prepare Garlic and Coriander Root

   Peel the garlic cloves. Set aside 2 cloves for crispy garlic. Roughly chop the remaining garlic and the coriander root into small pieces for easier pounding.

   Time: PT3M

2. Pound Aromatics

   In a mortar and pestle, pound the white peppercorns first until coarse. Add chopped garlic (except the reserved 2 cloves) and coriander root. Pound into a rough paste.

   Time: PT4M

3. Prepare Chicken

   Cut chicken thigh into bite-sized pieces. Place in a bowl.

   Time: PT2M

4. Marinate Chicken

   Add the pounded garlic-coriander-pepper paste to the chicken. Add soy sauce, oyster sauce, fish sauce, sugar, and tapioca starch. Mix well to coat evenly. Let marinate for at least 5 minutes.

   Time: PT7M

5. Fry Crispy Garlic

   Finely chop the reserved 2 garlic cloves. Heat 2 tablespoons oil in a wok over low heat. Add chopped garlic and fry gently, stirring, until golden and crispy (about 2-3 minutes). Remove garlic with a slotted spoon and set aside. Reserve garlic oil in the pan.

   Time: PT5M

   Temperature: Low heat

6. Stir-Fry Chicken

   Increase heat to medium-high. Add marinated chicken to the reserved garlic oil. Stir-fry until chicken is no longer pink (about 2 minutes). Add 3 tablespoons water, reduce heat to medium, and continue stir-frying until chicken is cooked through and sauce is slightly thickened (about 5 minutes).

   Time: PT7M

   Temperature: Medium-high to medium heat

7. Finish and Serve

   Turn off the heat. Add the crispy fried garlic back to the pan and toss to combine. Serve immediately with steamed jasmine rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

28g

Carbohydrates

12g

Fat

20g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken thigh: Chicken breast, Pork loin
• Instead of Coriander root: Cilantro stems (with some roots if possible)
• Instead of White peppercorns: Black peppercorns
• Instead of Soy sauce: Tamari, Coconut aminos
• Instead of Oyster sauce: Vegetarian oyster sauce, Hoisin sauce (sweeter)
• Instead of Fish sauce: Soy sauce (for vegetarian)
• Instead of Sugar: Palm sugar, Brown sugar
• Instead of Tapioca starch: Cornstarch, Potato starch
• Instead of Vegetable oil: Canola oil, Sunflower oil

Equipment Needed

• Mortar and pestle
• Chef's knife
• Cutting board
• Wok or large frying pan
• Spatula
• Small bowl (optional)
• Paper towels (optional)

Critical Steps — Do Not Skip

• Pound aromatics thoroughly to release flavor.
• Fry garlic over low heat and do not burn.
• Stir-fry chicken until just cooked through; do not overcook.

Chef Tips from the Video

• Use chicken thigh for juicier, more flavorful meat.
• Pounding the aromatics by hand gives a more authentic flavor than using a food processor.
• Serve with jasmine rice and a wedge of lime for brightness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 1 month. Reheat gently to avoid drying out.

Room temperature: Safe for up to 2 hours.

Make-Ahead Tips

• You can marinate the chicken up to 24 hours ahead for deeper flavor.
• Fry the crispy garlic up to 1 day ahead and store in an airtight container.