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.
Story Behind this Recipe
I ate a tasty squid version of this at a Thai restaurant near my home. I tried to make a chicken version.
The key is to use a lot of garlic and black pepper. (It doesn't have much flavour if you only use a little.) I used skinless thigh meat, but it is also nice with chicken breast meat.