Chicken and Garlic Stir-fry with Black Pepper

• 1 large piece Chicken thigh meat
• 2 large cloves Garlic
• 1 tsp Black peppercorn
• 3 Red chilli peppers
• 1 tbsp Cake flour
• 1 tbsp Katakuriko
• 1 tbsp Fish sauce
• 1/2 tsp Sugar

1. Finley chop the garlic, break the chilli peppers in half and remove the seeds, and roughly grind the black pepper.
2. Combine the fish sauce and the sugar.
3. Slice the chicken into large pieces, lightly season with salt and pepper, and sprinkle on the cake flour and katakuriko.
4. Fry it until browned in a generous amount of vegetable oil, and remove from the pan.
5. Wipe the frying pan, add a generous amount of vegetable oil, and fry the ingredients from Step 1 on low heat until fragrant.
6. Add the chicken and turn the heat to high.
7. It's done when the sauce from Step 2 is evenly blended.
8. This time, I fried it with asparagus which I had in my fridge.
9. You can add colourful vegetables if you have them.
10. I ate a squid version at a restaurant in Yokohama.
11. I was surprised at its delicious spiciness.
12. When I saw the photograph, I remembered that the restaurant had used white pepper.

chicken thigh, garlic, black peppercorn, red chilli peppers, flour, katakuriko, sauce, sugar

Taken from cookpad.com/us/recipes/154033-chicken-and-garlic-stir-fry-with-black-pepper (may not work)