Thai · Dinner
Garlic Pepper Fried Chicken
Bite-sized chicken thigh pieces marinated in garlic, white pepper and fish sauce, dredged in seasoned cornstarch, then double-fried until shatteringly crisp. Finished with a garlicky oil scattered with fried garlic, cilantro and cracked black pepper. Served with jasmine rice and lime wedges.
$4
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.3gProtein
30.4gFat
38.6gCarbs
3.1gSugar
1.6gFiber
1180mgSodium
222mgChol
5.9gSat Fat
560mgPotassium
55mgCalcium
2.9mgIron
0.6mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Cut chicken thigh into bite-sized pieces. Combine with 4 cloves minced garlic, white pepper, fish sauce and sugar; mix until coated.
2
Marinate
Cover and set aside at room temperature for 20 minutes.
3
Dredge
Toss marinated chicken in cornstarch until evenly coated with no wet patches showing.
4
Fry
Heat vegetable oil in a wok over medium-high heat until sizzling. Fry chicken 5–6 minutes, turning occasionally, until deep golden and crisp, working in batches if needed.
5
Plate
Drain chicken on paper towels. Fry 2 sliced garlic cloves in same oil until pale gold, then scoop onto paper towels. Toss chicken with cracked black peppercorns and fried garlic. Serve with rice, cilantro, and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- garlic
- 1 tsp1 tsp ground white pepper
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp sugar
- 2/3 cup90g cornstarch
- 1/2 cup120ml vegetable oil, for frying
- black peppercorns
- 2 tbsp2 tbsp cilantro leaves
- 22 lime wedge, to serve
- 5.2 oz150g cooked jasmine rice, to serve
