This is my version of the Thai style garlic chicken recipe.
-Chicken breast, 400g cut in strips
-Garlic, 5-7 cloves, chopped and minced
-Fish sauce, ½ tbsp
-Oyster sauce, 1 tbsp
-Raw sugar, ½ tbsp
-Basil (optional, but preferred)
-Freshly crushed pepper, ½ tsp
-Bird's eye chili, 1-2pcs chopped (optional)
-Cooking oil, 1 tbsp
Directions in cooking:
1. Pour oil in a heated pan.
2. Put in the garlic. Saute’ well.
3. When the garlic turns golden and sticky, add in the chicken.
4. Cook under medium to high heat.
5. Season with fish sauce.
Saute the chicken well. It’s more like frying it well, really. What you want is for the chicken to release its fats. The chicken will turn a bit brown; and that is fine. Continue stirring on medium to high heat until the chicken is fried well enough.
6. Put in the oyster sauce. Stir well.
7. Add the sugar. Continue stirring.
After a while, the dish should be looking like this.
8. Add the basil, if using.
9. At this point, you can adjust the sweetness and/or saltiness according to your preference.
10. Turn off the heat; and do not cover.
11. Serve with fried egg and a side of vegetable.
There! While it is not the traditional kai kratiam dish similar to the ones sold in the streets of Bangkok, this comes close. I am happy settling with this without the fresh basil and the (very spicy) bird’s eye chili. This dish reminds me of the pork tapa (marinated pork in soy sauce and vinegar) that we have in the Philippines; perhaps because they are both fried dishes. The prepping of the chicken garlic recipe however, is far simpler. If you’re looking for a quick and easy lunch or dinner, try this one out.
Remember me when you cook!