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1
In a small skillet, dry-roast the green peppercorns over medium heat until fragrant, about 2 minutes.
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2
Set aside to cool.
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3
Put the Big Four Paste and the minced garlic in a mortar and pound until blended into a paste.
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4
Add the unpeeled garlic cloves and pound until the garlic and peels are blended into the paste.
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5
Do not worry if the membrane is separated from the cloves.
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6
(You may want to remove the peel; I encourage you to try it the authentic Thai way.
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7
It may seem unusual, but the reward is the wonderful texture and added taste of crispy garlic peel.)
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8
Add the chiles and continue pounding.
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9
Add the green peppercorns and, instead of pounding, crush them by pressing them against the side of the mortar in a circular motion.
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10
Transfer the paste to a small bowl and set aside.
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11
The paste will keep well in a jar with a tight-fitting lid in the refrigerator for a couple of weeks.
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12
Trim any fat from the chicken breast.
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13
Cut the breast in half.
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14
Working with one half breast at a time, slice horizontally almost but not quite in half.
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15
Open the meat up into a butterfly shape.
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16
Put your hand firmly on top of the meat and press down on it to flatten it.
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17
Using a very sharp knife, held at a 75-degree angle to the work surface, slice thinly against the grain into 2 to 3 long pieces.
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18
Try to keep the pieces the same size and thickness.
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19
Set aside on a plate.
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20
Arrange the ingredients near the stove in the order they will go into the skillet: oil, chile paste, chicken, fish sauce, sugar, and a small cup of water.
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21
Heat a 12-inch skillet over high heat for 2 minutes, or until when you put your hand an inch or so above it, you can feel the heat.
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22
Add the oil, then add the chile paste, stirring it quickly, until it turns slightly brown and fragrant, 2 to 3 minutes.
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23
Add the chicken, lower the heat to medium, and sprinkle a bit of water into the pan to prevent the paste from burning.
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24
Try to keep the chicken pieces flat as you saute them to ensure even cooking.
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25
When the chicken is browned, push it to one side of the skillet and add the fish sauce and sugar to the center of the skillet.
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26
Stir and blend until the mixture bubbles, then push the chicken pieces into it while you continue to stir until the chicken is coated.
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27
If needed, sprinkle a bit more water to prevent sticking.
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28
Transfer the chicken to a serving platter, garnish with the crushed pork rind and cilantro, and serve hot.
