White pepper and garlic chicken

This white pepper and garlic chicken recipe is inspired by the black pepper and garlic Thai dish, gai pad gratiem prik thai. Featuring an addictive marinade of white pepper, garlic, oyster sauce and sugar, serve this chicken stir-fry over rice with cucumber and coriander for added freshness. Don’t forget to add a pinch of baking soda to the chicken – this Chinese cooking method will guarantee tender results.

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 1 small Lebanese cucumber
• 400 g chicken thigh fillets
• 1 tsp white peppercorns
• 12 garlic cloves
• ¼ tsp salt
• ¼ tsp baking soda
• 1 tsp potato starch
• 2 tbsp vegetable oil
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 4-5 sprigs coriander, to serve

Marinating time 10 minutes

Instructions

1. Create a pattern on the cucumber by peeling four strips off the skin, leaving stripes of skin in-between, then slice at an angle, rolling the cucumber after each cut to create large, bias-cut batons.
   
2. Thinly slice the chicken thighs, across the grain, approximately 3 mm thick, then transfer to a medium bowl.
   
3. Place the white peppercorns in a mortar and pestle, then pound to a coarse powder. Add the garlic and salt and pound until the garlic is roughly crushed (you don’t want to pound this too much so that it becomes a smooth paste). Transfer the garlic and pepper paste to the chicken with the baking soda and potato starch. Mix well, then allow to stand for 10 minutes before using.
   
4. When ready to cook, heat the oil in a wok or large frying pan over high heat. Add the chicken and fry for about 2 minutes, or until lightly browned. Add the oyster sauce, soy sauce and sugar and toss to combine. Toss for a further minute or two until the chicken is just cooked through. Transfer to a serving plate and serve with the cucumber and coriander.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Dinner SOS

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G