Thai Basil Chicken (Pad Krapow)

Ingredients

• •400 g Chicken thighs (boneless)
• •40 g Thai basil leaves
• •5 whole Thai bird's eye chilies
• •6 cloves Garlic
• •3 tablespoons Fish sauce
• •2 tablespoons Soy sauce
• •1 tablespoon Oyster sauce
• •1 teaspoon Sugar
• •60 ml Chicken stock
• •3 tablespoons Vegetable oil
• •300 g Jasmine rice
• •2 large Eggs

Instructions

1. 1

   Cook jasmine rice according to package instructions. For best results, rinse rice until water runs clear, then soak for 30 minutes before cooking.

   💡 Perfectly cooked jasmine rice should be fluffy and slightly sticky. A rice cooker ensures consistent results.

2. 2

   Mince chicken thighs into small pieces (not fully ground, but roughly 5mm dice). The texture should be coarse for better mouthfeel.

   💡 Chicken thighs have more fat than breast and stay juicier in high-heat cooking. Don't over-mince - some texture is desirable.

3. 3

   Pound garlic and chilies in a mortar and pestle until roughly crushed. Don't over-process - you want texture.

   💡 The mortar and pestle bruises the garlic, releasing oils without burning them, unlike chopping.

4. 4

   Heat wok over highest heat until smoking. Add oil, then garlic and chilies. Stir for 30 seconds until fragrant.

   💡 A smoking hot wok is essential for wok hei (breath of the wok) - that smoky flavor characteristic of great stir-fries.

5. 5

   Add minced chicken, spreading evenly. Let it sear for 30 seconds before stirring. Cook for 2-3 minutes until no longer pink.

   💡 Don't stir constantly - let the chicken get some caramelization. High heat is key.

6. 6

   Add fish sauce, soy sauce, oyster sauce, sugar, and chicken stock. Stir for 1 minute until sauce coats the chicken.

   💡 The sauce should be slightly reduced and glossy. Taste and adjust seasoning - it should be salty, sweet, and savory.

7. 7

   Remove from heat, add Thai basil leaves and toss until just wilted. Basil loses flavor if cooked too long.

   💡 Thai basil has a distinct anise flavor - don't substitute regular basil. Add just before serving.

8. 8

   Fry eggs sunny-side up in a separate pan with oil. Serve chicken over rice, topped with fried egg.

   💡 The runny yolk mixes beautifully with the savory chicken. For presentation, place egg on top with crispy edges.