Thai Basil Chicken (Pad Kra Pao Gai)

Method10 steps · about 15 min

1. 1

   Step 1: Pound all 6 garlic cloves and 6 bird’s-eye chilies together in a mortar and pestle to a rough paste. Keep some texture rather than making a smooth purée. This uses the measured chilies; any later extra sliced chilies are a separate optional supply.

   Uses 6 clove garlic · 6 bird’s-eye chilies

2. 2

   Step 2: Heat all 20 g vegetable oil in a wok over high heat until it shimmers. Have the paste and chicken ready before proceeding.

   Uses 20 g vegetable oil

3. 3

   Step 3: Add all chili-garlic paste from step 1 to the heated oil from step 2. Stir-fry for about 20–30 seconds, just until fragrant without scorching.

   Fry chili-garlic paste 20–30 seconds · 1 minUses All actual garlic and six chilies pounded in step 1 · All actual 20 g vegetable oil heated in step 2

4. 4

   Step 4: Add all 450 g small bite-size chicken pieces to the fried paste and oil from step 3. Stir-fry, separating the pieces, until cooked through. Check the thickest pieces reach 74°C (165°F); the source gives no fixed chicken cooking duration.

   Uses 450 g chicken, finely chopped into small bite-size pieces · All paste and oil stir-fried in step 3

   
5. 5

   Step 5: Add all 1 tablespoon oyster sauce, 2 tablespoons fish sauce, 2 teaspoons dark soy sauce, 1 teaspoon sugar, 1/2 teaspoon chicken powder and 1/2 teaspoon MSG to the cooked chicken from step 4. Add the initial 2 tablespoons water, adjusting only if needed. The separate extra water supply is for step 7.

   Uses All actual chicken, paste and oil cooked in step 4 · 1 tbsp oyster sauce · 2 tbsp fish sauce · 2 tsp dark soy sauce · 1 tsp sugar (traditionally palm sugar) · 0.5 tsp chicken powder · 0.5 tsp MSG · 2 tbsp water (or as needed)

   
6. 6

   Step 6: Toss the seasoned chicken from step 5 until the sauces and sugar combine and coat it evenly. Keep the chicken glossy and hot throughout, with sauce clinging to the pieces.

   Uses All actual cooked chicken and full measured sauce added in step 5

   
7. 7

   Step 7: If the coated chicken from step 6 looks too dry, add a small splash of the separate extra water and toss again until glossy. If it is already sufficiently saucy, add none. This adjustment has no fixed amount.

   Uses The complete actual coated chicken from step 6 · extra water, a splash if needed

8. 8

   Step 8: Turn off the heat. Add all 1 packed cup Thai holy basil leaves to the chicken from step 7 and toss just until wilted. Add extra sliced bird’s-eye chilies if desired, using the separate unmeasured finishing supply rather than taking another six chilies from the paste batch.

   Uses All actual chicken and sauce after the optional water adjustment in step 7 · 1 cup Thai holy basil leaves, packed; use holy basil, not sweet basil · as desired bird’s-eye chilies, sliced (optional)

   
9. 9

   Step 9: Divide the finished holy-basil chicken and sauce from step 8 between three servings. Spoon over hot already-cooked jasmine rice as desired; the source gives no fixed rice amount.

   Uses All actual chicken, sauce and wilted basil finished in step 8 · as desired cooked jasmine rice, hot

10. 10

    Step 10: Top each plated serving from step 9 with an already-prepared crispy fried egg. The eggs are ready toppings; this recipe does not supply an egg-frying method or cooking-oil dose for them.

    Uses All three servings plated in step 9 · 1 per serving fried eggs (already prepared, with crisp edges)