How to make Gai Pad King (Ginger Chicken Stir-Fry) at home
Gai Pad King, which is a delicious Thai ginger chicken stir-fry. This dish is known for its bold flavors, with the aromatic ginger as a star ingredient. It's relatively easy to make and is perfect for a quick and satisfying meal. Here's how to prepare it:
Equipment
- Wok or large skillet A wok is ideal for stir-frying due to its shape, which allows for even heat distribution and ample space to toss ingredients. However, a large skillet will also work well if that's what you have.
- Cutting board A sturdy cutting board is necessary for slicing and chopping ingredients like chicken, ginger, garlic, vegetables, and chilies.
- Sharp knife You'll need a sharp chef's knife for cutting and slicing the chicken, vegetables, and aromatics.
- Bowls You'll need several bowls for various purposes, such as marinating the chicken and mixing the stir-fry sauce.
- Measuring spoons and cups These are useful for accurately measuring ingredients like soy sauce, oyster sauce, sugar, and cornstarch.
- Spatula or Stirring Utensil: A spatula or a wok spatula is essential for stirring and tossing the ingredients in the hot wok or skillet.
- Tongs or chopsticks Tongs or chopsticks can be handy for flipping and handling the chicken pieces during stir-frying.
- Garlic Press (Optional): If you prefer finely minced garlic, a garlic press can be a time-saving tool.
- Lemon Zester (Optional): If you want to finely slice or julienne the ginger, a lemon zester with a fine grater can be helpful.
- Strainer (optional) If you're using lemongrass, you can use a strainer or tea infuser to keep the sliced lemongrass separate from the final dish, as it's quite fibrous and not typically eaten.
- Rice cooker or pot, If you're serving the stir-fry with rice, you'll need a rice cooker or a pot to cook the rice separately.
- Plate or Serving Dish: You'll need a plate or serving dish to transfer the finished Gai Pad King for serving.
Ingredients
For the Chicken Marinade:
- 450 g boneless, skinless chicken thighs or breasts, thinly sliced into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- 1/2 tsp sugar
For the Stir-Fry Sauce:
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/4 cup chicken broth or water
For the Stir-Fry:
- 2 tbsp vegetable oil
- 3-4 cloves garlic, minced
- 1-2 inches (2.5-5 cm) fresh ginger, thinly sliced
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced (optional)
- 2 stalks of spring onion, cut about one inch
- 1-2 Thai bird's eye chilies, thinly sliced (adjust to your spice preference)
- 6-8 shiitake mushrooms, sliced (or any mushrooms of your choice)
- Fresh cilantro leaves for garnish (optional)
Instructions
Marinate the Chicken:
- In a bowl, combine the thinly sliced chicken with the soy sauce, oyster sauce, cornstarch, and sugar. Mix well and let it marinate for about 15-20 minutes.
Prepare the Stir-Fry Sauce:
- In a separate bowl, combine the oyster sauce, soy sauce, sugar, and chicken broth (or water). Stir until the sugar is dissolved. Set aside.
Heat the Pan:
- Heat a wok or a large skillet over high heat. Add the vegetable oil and let it get hot.
Stir-Fry the Aromatics:
- Add the minced garlic and sliced ginger to the hot oil. Stir-fry for about 30 seconds until fragrant. Be careful not to let them burn.
Cook the Chicken:
- Add the marinated chicken to the wok or skillet. Stir-fry for 3-4 minutes until the chicken turns white and is mostly cooked through.
Add Vegetables:
- Add the sliced onion, bell pepper (if using), spring onion, Thai bird's eye chilies and shiitake mushrooms. Continue stir-frying for another 2-3 minutes until the vegetables are tender-crisp.
Add the Stir-Fry Sauce:
- Pour the prepared stir-fry sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for an additional 1-2 minutes to heat the sauce and let it thicken slightly.
Serve:
- Remove from heat. Taste and adjust the seasoning if needed. Garnish with fresh cilantro leaves if desired.
- Serve your Gai Pad King hot over steamed jasmine rice.
Notes
- Preparation is Key: Stir-frying is a quick cooking method, so it's essential to have all your ingredients prepped and ready before you start cooking. This includes slicing the chicken, chopping vegetables, and mixing the sauce.
- Ginger Preparation: When slicing or julienned the ginger, make sure to cut it into thin strips or slices. You can use the edge of a spoon to peel the ginger easily.
- Chicken Selection: Chicken thighs are often preferred for stir-frying because they stay tender and juicy. However, you can also use chicken breast if you prefer leaner meat.
- Marinating the Chicken: Marinating the chicken helps infuse it with flavor and tenderizes the meat. If you have extra time, you can marinate it for up to 30 minutes for even better results.
- Adjusting Spiciness: Thai bird's eye chilies can be extremely spicy. Adjust the quantity according to your heat tolerance. You can even remove the seeds and membranes from the chilies to reduce their spiciness.
- Lemongrass: While lemongrass adds a fantastic fragrance to the dish, it can be optional if you don't have it readily available.
- Mushroom Variation: Feel free to use any type of mushrooms you like or have on hand. Shiitake mushrooms add a rich and earthy flavor, but button mushrooms or oyster mushrooms also work well.
- Cooking Time: Be cautious not to overcook the chicken, as it can become tough. Stir-fry just until it turns white and is mostly cooked through.
- Sauce Consistency: The sauce should be glossy and slightly thickened when it coats the chicken and vegetables. If it's too thick, you can add a bit more chicken broth or water to achieve your desired consistency.
- Garnish: Fresh cilantro leaves add a burst of freshness to the dish. You can also sprinkle some chopped green onions or roasted peanuts on top for extra flavor and texture.
- Serving: Gai Pad King is traditionally served with steamed jasmine rice, but you can also enjoy it with noodles or on its own.