Gai tod kratiem is the dish you order at a Thai shophouse when you want something fast, savoury and deeply garlicky. It is chicken and garlic, and not much else, which means both have to be treated properly.
The trick is the sheer volume of garlic, plus a generous hand with white pepper. Fry the garlic gently first so it turns golden and sweet rather than bitter, then bring it back at the end so it keeps its crunch.
Twenty five minutes from start to finish, one pan, and a plate of jasmine rice underneath to soak up the peppery pan juices. Weeknight cooking does not get much better.
