Thai Basil Chicken (Pad Kra Pao Gai)

By Marcin · Thai · Serves 3 · 15 min

Ingredients

• Chicken – 450g , sliced to 2 inch cubes
• Garlic – 6 cloves
• Bird’s eye chilies - 6
• Vegetable oil – 20g
• Oyster sauce – 1 tbsp
• Fish sauce – 2 tbsp
• Dark soy sauce – 2 tsp
• Sugar – 1 tsp (traditionally palm sugar)
• Chicken powder - 1/2 tsp
• Msg - 1/2 tsp
• Water – 2 tbsp or as needed
• Thai holy basil leaves – 1 cup, packed (use holy basil, not sweet basil)

Instructions

1. Make the chili-garlic paste Pound the garlic and chilies in a mortar and pestle until rough (not too smooth, you want texture).
2. Cook the chicken Heat oil in a wok over high heat until shimmering.
3. Add the chili-garlic paste and stir-fry quickly, about 20–30 seconds until fragrant.
4. Add the chicken. Stir-fry until it’s cooked through, breaking it up but keeping some texture.
5. Season Add oyster sauce, fish sauce, dark soy sauce, sugar, chicken powder, msg and water
6. Toss well until chicken is evenly coated, glossy, and fragrant.
7. Add a splash of water or stock if it looks too dry.
8. Finish with basil Turn off the heat, throw in the holy basil leaves, more bird eye chilies and toss until just wilted (don’t overcook or they’ll lose aroma).
9. Serve Spoon over hot jasmine rice.
10. Top with a crispy fried egg with runny yolk — this is essential in Thailand.