Crispy Garlic Pepper Thai Chicken

Ingredients

• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 2 tablespoons oyster sauce (30ml) 2 tablespoons oyster sauce (30ml)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 Thai chilies, finely chopped 2 Thai chilies, finely chopped
• Vegetable oil, for frying Vegetable oil, for frying
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 6g)
• Carbohydrates: 4g (Sugar: 1g)
• Protein: 36g
• Fiber: 0.5g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, minced garlic, and black pepper. Mix well.
2. 2.
   Place the chicken thighs in a shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Heat vegetable oil in a deep pan or wok over medium-high heat. The oil should be deep enough to fully submerge the chicken.
4. 4.
   Carefully place the chicken thighs in the hot oil, skin side down. Fry for about 8-10 minutes until the skin turns golden and crispy. Flip the chicken and fry for an additional 8-10 minutes until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
5. 5.
   Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
6. 6.
   In a separate pan, heat a tablespoon of vegetable oil over medium heat. Add the chopped Thai chilies and minced garlic. Stir-fry for about 1-2 minutes until fragrant.
7. 7.
   Add the fried chicken to the pan and toss it in the garlic pepper sauce until well coated.
8. 8.
   Transfer the chicken to a serving platter, garnish with fresh cilantro, and serve hot with steamed jasmine rice.

Treat your ingredients with care...

• Chicken thighs — For extra crispy skin, pat the chicken thighs dry with a paper towel before marinating. This will help remove excess moisture and ensure a crispy texture.
• Thai chilies — Adjust the amount of Thai chilies according to your spice preference. For a milder version, remove the seeds before chopping.

Tips & Tricks

• To make the chicken even crispier, you can double-fry it. After the first fry, let the chicken cool for a few minutes, then fry it again for a shorter time until it reaches the desired level of crispiness.
• If you prefer a spicier sauce, you can add more Thai chilies or even include some crushed red pepper flakes.
• For a healthier alternative, you can bake the chicken in the oven instead of deep-frying it. Preheat the oven to 425°F (220°C) and bake the chicken for about 30-35 minutes until it is cooked through and the skin is crispy.

Serving advice

Serve the Crispy Garlic Pepper Thai Chicken hot with steamed jasmine rice. The fragrant rice will complement the flavors of the dish and help balance the spiciness of the garlic pepper sauce. Add a side of fresh cucumber slices or a simple Thai salad for a refreshing contrast.

Presentation advice

Arrange the Crispy Garlic Pepper Thai Chicken on a platter, ensuring the golden crispy skin is visible. Garnish with fresh cilantro leaves for a pop of color. Serve the dish with a small bowl of the garlic pepper sauce on the side for those who want an extra kick.