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Thai Basil Chicken (Pad Krapow Gai)

Thai Basil Chicken (Pad Krapow Gai)

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

  • 300 g minced chicken preferably thigh
  • 4 cloves garlic
  • 3 Thai bird's eye chilies
  • 2 tbsp neutral oil
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 1 cup holy basil leaves
  • 2 eggs for frying
  • 2 cups jasmine rice cooked, to serve

Method
 

  1. Pound the garlic and chilies into a rough paste in a mortar (or finely chop).
  2. Mix the oyster sauce, both soy sauces, fish sauce and sugar in a small bowl.
  3. Heat 1 tbsp oil in a wok over the highest heat. Fry the garlic-chili paste for 10 seconds until fragrant.
  4. Add the chicken and sear hard, breaking it up, until browned and no longer releasing water.
  5. Pour in the sauce and toss for 30 seconds, then kill the heat and fold through the holy basil.
  6. In a separate pan, fry the eggs in the remaining oil until the edges are crisp and the yolk still runs.
  7. Serve the chicken over jasmine rice with a fried egg on top.

Notes

No holy basil? Thai sweet basil works in a pinch. For a milder version, deseed the chilies.