Gai Gni Kratiam
Chicken with Garlic and Sesame Seeds

The Idea here is that you use the garlic to flavour the oil you are using to fry the chicken in, so use a light, relatively flavourless oil, vegetable or sunflower oil would be good. Although this is a simple recipe, care must be taken not to burn the garlic or sesame seeds.

2 Tablespoons of Vegetable oil
3 Cloves of Garlic, Thinly Sliced
1/2 Dried Red Chilli Thinly Sliced
8 oz (240 g) Chicken Breast Chopped
1 Tablespoon Light Soy Sauce
1 Tablespoon Thai Fish Sauce (Nam Pla)
3 Spring onions Chopped
1 Tablespoons of Sesame Seeds Dry-Fried
1 Teaspoon of Sesame Oil
1/2 Teaspoon of Sugar (Palm Sugar if possible)

To dry fry the sesame seeds, put them into your dry, hot wok. Stir and shake the wok until the seeds turn a golden brown colour. Keep an eye on this, the seeds can suddenly turn colour, and we don't want them to go black.

Take the seeds out of the wok and add the vegetable oil. Add the sliced garlic and fry until golden.
Remove the garlic with a slotted spoon and reserve.

Now stir fry the chilli very briefly and then add the chicken pieces and stir fry. As soon as the chicken is sealed, add the soy sauce, fish sauce, sesame oil and spring onions. Keep stir frying until the chicken is cooked through, 5 minutes say.

Stir in the sesame seeds and serve, with the Garlic on top