Thai Basil Chicken (Pad Krapow Gai) is a classic Thai stir-fry dish made with minced or thinly sliced chicken, stir-fried with garlic, chilies, and plenty of fresh Thai basil leaves. The dish is seasoned with a savory and slightly spicy sauce, typically made from soy sauce, fish sauce, and a touch of sugar. The combination of the peppery, anise-like flavor of Thai basil and the heat from the chilies makes this dish fragrant and flavorful. It's usually served over rice and often topped with a fried egg.
Ingredients:
- 400g chicken breast
- 10ml oil
- 6 cloves of garlic, chopped
- 3-4 chillies, chopped (adjust according to your spice preference)
- 15g brown sugar
- 15ml dark soy sauce
- 20ml fish sauce
- 20ml oyster sauce
- Handful of Thai basil leaves
Instructions:
1. Prepare Ingredients:
- Chop the garlic cloves and chillies.
- Measure out the brown sugar, dark soy sauce, fish sauce, and oyster sauce.
- Rinse the Thai basil leaves and set aside.
- Cut the chicken into cubes or strips.
2. Stir-Fry:
- Heat the oil in a wok or large skillet over medium-high heat.
- Add the chopped garlic and chillies to the hot oil and stir-fry for about 30 seconds to release their flavors.
3. Cook Meat:
- Add the chicken to the wok and stir-fry, until the chicken is cooked through and no longer pink.
4. Add Seasonings:
- Sprinkle the brown sugar over the cooked chicken and stir to combine.
- Pour in the dark soy sauce, fish sauce, and oyster sauce, stirring well to coat the meat evenly with the sauces.
5. Cook Basil:
- Once the chicken is fully cooked and the sauces are well incorporated, add the Thai basil leaves to the wok.
- Stir-fry for another minute or two until the basil leaves are wilted and fragrant.
6. Serve:
- Remove the wok from the heat and transfer the spicy Thai basil chicken stir-fry to a serving dish.
- Serve hot with steamed rice or noodles.
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