Garlic Pepper Chicken Mix Bowl Thai Gai Tod Kratiem Prik Tai Recipes

Steps:

• Combine garlic, tapioca flour, fish sauce, soy sauce, sugar, and white pepper in a bowl; add prawns and toss to coat.
• Heat 2 tablespoons oil in a heavy skillet over high heat. Add 1/2 of the prawns in single layer; fry until golden brown and crispy, 1 to 2 minutes per side. Repeat with remaining oil and remaining prawns.

Steps:

• Combine chicken, minced garlic, ground white pepper, soy sauce, salt, oyster sauce, and sugar in a bowl and mix thoroughly.
• Allow to marinate for at least 1/2 an hour in the refrigerator.
• Preheat a frying pan over high heat and add peanut oil.
• Heat oil for 2 minutes and place the marinated chicken pieces in the pan.
• Cook for 5-10 minutes.
• Drain left over oil from chicken (I usually just poor the oil into a can and keep the chicken in the pan) on paper towels.
• serve with jasmine rice or sticky rice, lettuce leaves, and cucumber slices.

Steps:

• Rinse and cut the chicken into bite-sized pieces (see picture). Smash the garlic lightly with the side of a knife. Remove the skin if not using thin-skinned Thai garlic. Heat the oil in a pan until very hot. Add the garlic and keep stirring so it doesn't burn. When (very) lightly browned, add the chicken (or meat, or whatever you're using!). Cook until done (not raw). If it gets dry and sticky, add some water to the pan about 1-2 tablespoons at a time. Add the palm sugar, fish sauce and pepper. You may need to add a bit more water here so that it mixes well. Mix well and serve on rice (for a one-dish meal), or in a plate (to share with friends). Garnish with cilantro. Note: If making a vegetarian version - pre-fry the tofu first until browned, remove, then start with step 2. Substitute the fish sauce for :white soy sauce:.