Pad Krapow Gai, Thai Basil Chicken, is savoury, aromatic, and garlicky. This recipe is so comforting and delicious served over rice with a fried egg.
Servings: 4 people
Ingredients
For the eggs
- 4 tsp oil
- 4 eggs
For the chicken
- ¼ C chicken broth
- 1 Tbsp oyster sauce
- 1 tsp light soy sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp fish sauce
- 2 tsp sugar
- 2 Tbsp oil
- 1 medium shallot, minced
- 6-8 cloves garlic, minced
- 4-5 Thai chilies, finely minced (depending on your spice tolerance)*
- 2 large chicken breasts, cut into 1/2" cubes
- large handful of fresh Thai basil, reserve a few leaves for garnishing
To Serve
- 2 C steamed white rice
Instructions
Frying the eggs
- In a large wok or frying pan, add 1 tsp vegetable oil and heat over medium high heat. When the oil is hot, crack an egg into the oil and let it fry up for about 2-3 minutes, or until it's cooked to your liking. Remove the egg and transfer to a clean plate. Repeat with the remaining eggs. Set aside.
Cooking the basil chicken
- In a small bowl, whisk together the chicken broth, oyster sauce, light soy sauce, dark soy sauce, fish sauce, and 2 tsp sugar. Set aside.
- Using the same wok, turn up the heat to high and add in the 2 Tbsp oil. Add in the shallots, garlic, and Thai chilies and quickly stir fry until fragrant, about 1 minute. Next, add in the cubed chicken and continue to stir fry for another 2-3 minutes.
- Pour in the chicken broth liquid and toss to coast all of the chicken. Be sure to scrape the bottom of the wok to remove any sticky brown bits that are full of flavour.
- When most of the chicken broth has evaporated, turn off the heat and add in a large handful of Thai basil. Stir to incorporate the basil into the chicken as the residual heat will continue to wilt the basil. Remove from heat.
- Serve the Thai Basil Chicken with fresh hot steamed rice, and a fried egg. Garnish with additional basil leaves. Best served hot.
Notes
*Or substitute 1 tsp cayenne powder if you don’t have fresh Thai chilis.