Garlic Pepper Chicken is my fav quick weeknight meal when I don’t have much in the fridge, and want some flavor packed Thai food!

What is Garlic Pepper Chicken?

Garlic Pepper Chicken, or Pad Gratiem is super popular in Thailand, but not as well known in America. It’s one of Thai Hubby’s favs! I love that it’s so easy to make for a weeknight dinner, and it’s my go-to if I don’t have much in the fridge or have much time!

The magic comes from the crispy fried garlic mixed in and sprinkled on top, and chicken that’s quickly marinated with fish sauce, oyster sauce, light soy sauce, and white pepper to give it that savory, slightly sweet Thai twist.

Serve it over steamy jasmine rice, a few cucumber slices, a sprinkle of cilantro, and Thai Fried Eggs if you really want to eat it Thai-style!

Sherri’s Story

Do you have a dish that every time you eat it, it makes you zoom back in a Time Machine to a special person or place?

Garlic Pepper Chicken does that for me!

Whenever I eat it I think back on how every other Sunday, when we were just married and living in Bangkok, Thai Hubby and I would have lunch with Thai Hubby’s mom and my Thai sister-n-law Oi who was just a teenager.

We usually went to a restaurant in Siam Square, a popular shopping area in central Bangkok, because Oi took street dance krumping classes nearby. (That’s her below on the right on the front row.)

Oi would wear her headphones that connected to her iPod (back in the old days before iPhones!), a big T-shirt emblazoned with a famous Thai singer’s face, stylin’ dance sneakers and tight jeans and wear a classic teenager expression of “don’t mess with me/ I’m so cool.”

And every single week she would order Moo Kratiem, Garlic Pepper Pork (she loved pork, but I love chicken, you can use either meat in this recipe). It was my first time hearing of the dish and I loved seeing her love for it!

With her fork, she would maneuver just enough rice, pork, garlic pieces and pepper-hinted sauce onto her spoon. After her first bite, a smile would finally hint at her lips.

She would eat quickly, so she could make it to her dance class, but not too quickly to look uncool.

After finishing her food, she finally looked happy as she left us boring people and walked off to dance class.

We would keep eating, and then meet her a little before the class ended. Thai Hubby and I loved peeking at her through the dance class window. She came alive as she broke it down like she was a TikTok dancing star.

Oi is all grown up now, and now that she isn’t a teenager she smiles and chats with us whenever we see her.

She has a side hustle helping run a Thai restaurant in Bangkok that we visited with our kids when we were last in Bangkok, and is still well known for her awesome dance skills, and her love of Pad Kratiem.

We make sure to make it every time she visits us and now you can make it too!

Ingredient Notes

Uh-oh! Don’t have some of these ingredients? Don’t worry! Check out the Additions and Substitutions below!

• 3 chicken breasts (or around 1lb. of pork or beef), thinly sliced into bite-sized pieces: We like chicken, but pork is super popular in Thailand, and beef works too.
• 1 tbsp. brown sugar: Balances the saltiness with a touch of sweetness.
• 1-2 tbsp. oyster sauce: This thick, savory sauce brings a rich depth.
• 1-2 tbsp. light soy sauce: The perfect balance of saltiness without overpowering.
• 1-2 tbsp. fish sauce: Adds that signature umami depth unique to Thai dishes.
• 1 tsp. dark soy sauce (optional, for color): For a beautiful, rich brown color.
• 1 tbsp. white pepper powder: This is the secret to that warm, peppery aroma.
• 10-15 garlic cloves, coarsely chopped: For the rich garlic base.
• Cilantro for garnish: Adds a bright finish that complements the peppery, garlicky flavors.

Additions and Substitutions

• Chicken substitute: 1lb. of pork or beef, thinly sliced
• Brown sugar substitute: White sugar
• Oyster sauce substitute: ½ tbsp hoisin sauce, ½ tbsp soy sauce mixed together
• Light soy sauce substitute: Kikoman Soy Sauce
• Fish sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt
• Dark soy sauce substitute: Dark soy is mostly for color, so skip it if you don’t have any or use, 1/2 tbsp soy sauce + 1/2 tbsp molasses or brown sugar
• White pepper powder substitute: Black pepper
• Crispy garlic substitute: No time to fry garlic? Pre-made fried garlic works!
• Cilantro substitute: Green onions thinly sliced.

How to Make Garlic Pepper Chicken: Step by Step

Marinate: Mix the 3 thinly sliced chicken breasts, 1-2 tbsp. brown sugar, 1-2 tbsp oyster sauce, 1-2 tbsp. light soy sauce, 1-2 tbsp. fish sauce and 1 tsp. dark soy sauce, and 1 tbsp. white pepper together with the chicken. Marinate for at least 20 minutes to overnight.

Make Crispy Fried Garlic: Combine oil and garlic in a not warmed wok or frying pan over low heat. Stir off and on 5-7 minutes until garlic starts to turn a light brown color, and the amazing aroma of toasted garlic hits your nose and makes you smile.

Take the pan off the heat immediately because in a split-second it can go from light brown to dark brown and taste bitter instead of amazing. The hot oil in the hot pan will finish toasting it up some if need be.

Use a small strainer to pour the crispy garlic into the strainer, and the now garlic infused oil into a heatproof container. This is gold! Sprinkle on any Thai dishes or any dish that needs some garlicky essence!

Stir-Fry: Add about 2 tablespoons of the garlic infused oil to a wok. Drizzle a few tablespoons onto the marinated meat and mix it before putting to the wok to help them to not stick together while stir-frying. Stir-fry on high heat until it’s cooked through, which should only take a few minutes. Add a few splashes of water if you want it more saucey, and add more sauces to taste if it needs more flavor. Add half of the crispy fried garlic to the stir-fry.

Serve: with jasmine rice, and top each serving with crispy fried garlic and fresh cilantro, cucumbers and crispy Thai Fried Eggs if you want to eat it Thai-style! If you want some spicy, add Nam Plaa Prik to taste to each serving.

Recipe Tips & Tricks

• Adjust garlic to match your garlic love level: When I asked Thai Hubby his thoughts on Garlic Pepper Chicken, he said he’d love it with 6 heads of garlic! If he is up for chopping up all that, I’ll go for it, lol! So if you love more garlic, go for it too!
• To make it authentic, serve Pad Kratiem with a crispy fried egg on the side, that’s how we always make it at home and order it in Thailand!
• To make it spicy, serve it with my Thai Flavor Bomb Sauce, aka Nam Plaa Prik!

Storage & Serving Suggestions

Fridge: According to the USDA, leftovers like Pad Kratiem are still good after 3-4 days of being in the fridge.

Freezer: According to the USDA, leftovers like Pad Kratiem are still good after 3-4 months of being frozen. Once the it is completely cooled, transfer it to freezer bags in desired portion sizes.

Reheat: To defrost it, place it in the fridge overnight and use within one day of thawing. Or heat small portions of it in the microwave or stir-fry it up again in a wok.

Your Questions Answered

What does Pad Kratiem mean in Thai?

Pad means stir-fry in Thai, and Garlic is Kratiem in Thai, so in English it translates to “garlic stir-fry”. The dish is so loved for its crispy fried garlic that’s sprinkled on top!

Can I use different proteins in Pad Kratiem?

Absolutely! Sure! We love it with Pork or Beef too!

Is Pad Kratiem spicy?

Pad Kratiem typically isn’t spicy, but you can adjust the spice level like we always do by serving it with my Thai Flavor Bomb Sauce, aka Nam Pla Prik so you can add spiciness to taste.

Other Recipes You’ll Love

• Tom Yum Fried Rice
• Yum Woo Sen | Glass Noodles Salad
• 35 Popular Thai Dishes
• Thai Fried Eggs

If you make it, I want to see! Take a pic and tag us on Instagram @thaifoodie!

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