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