Thai · Free recipe
Pad Krapow Gai (Thai Basil Chicken)
The ultimate Thai comfort food: minced chicken flash-fried with garlic, chili, and holy basil in a savory-sweet sauce, served over rice with a crispy fried egg. Ready in ten minutes and impossible to stop eating.
Step 1
In a small bowl mix the oyster sauce, regular soy sauce, dark soy sauce, fish sauce, sugar, and broth. Stir until the sugar dissolves and set the bowl by the stove.
Step 2
Fry the eggs first: heat 2 tablespoons oil in a small skillet over medium-high heat. Crack in the eggs and fry for 2 to 3 minutes until the edges are crispy and golden and the yolk is still runny. Slide them onto plates and set aside.
Step 3
Set a 12 inch wok or large skillet over high heat for 1 minute. Add the remaining 1 tablespoon oil.
Step 4
Add the minced garlic and chilies. Stir for 15 seconds until fragrant, keeping your face back from the spicy fumes.
Step 5
Add the ground chicken. Break it into small crumbles with your spatula and spread it out.
Step 6
Cook the chicken for about 4 minutes, stirring often, until it is no longer pink and any liquid has mostly cooked off.
Step 7
Pour in the sauce mixture. Stir constantly for 1 to 2 minutes until the chicken is glazed and the liquid reduces to a thin coating.
Step 8
Taste a bit of the chicken. It should be salty, slightly sweet, and spicy. Add a splash more fish sauce or a pinch of sugar to balance.
Step 9
Turn off the heat and add the basil leaves. Fold them in for about 30 seconds until just wilted but still bright green.
Step 10
Spoon the basil chicken over bowls of jasmine rice.
Step 11
Top each serving with a crispy fried egg and serve immediately while everything is hot.
Tips from the test kitchen
- Do not overcook the basil; add it off the heat to keep it fragrant.
- A runny-yolk fried egg is the classic finishing touch.
- Ground pork or turkey works just as well as chicken.
