Pad Krapow (Thai Basil Chicken)
Ingredientsfor 2
480
Cal
36g
Protein
42g
Carbs
18g
Fat
- 11.5 lbs ground chicken or hand-minced chicken thighs
- 24 tablespoons vegetable oil
- 38 cloves garlic, minced
- 46 Thai bird chilies or 3 serrano chilies, minced
- 52 tablespoons fish sauce
- 61 tablespoon oyster sauce
- 71 tablespoon dark soy sauce
- 81 teaspoon sugar
- 92 cups Thai holy basil leaves (or Italian basil if unavailable)
- 104 eggs (for frying)
- 114 cups steamed jasmine rice
- 12Sliced cucumber for serving
Instructions
- 1
Heat 2 tablespoons oil in a wok over very high heat until smoking. Add garlic and chilies, stir-fry furiously for 30 seconds until fragrant and the garlic is just starting to turn golden — the high heat chars the edges slightly, which is correct and desirable.
- 2
Add ground chicken, breaking it up aggressively. Cook over high heat for 4–5 minutes until cooked through and some pieces are browned and slightly crispy. Do not let the chicken steam — maintain high heat and toss frequently.
- 3
Add fish sauce, oyster sauce, dark soy sauce, and sugar. Toss and stir-fry 1 more minute until the sauce caramelizes slightly. Remove from heat and fold in the basil leaves — the residual heat wilts them in about 20 seconds. Real Thai holy basil has a peppery, clove-like flavor that is different from sweet Italian basil.
- 4
In a separate pan, fry eggs in generous oil over high heat until the whites are crispy and lacy at the edges but the yolk is still runny — this Thai-style fried egg is called kai dao and is not optional.
- 5
Serve chicken over rice, topped with a fried egg and alongside sliced cucumber.