THAI HOLY BASIL CHICKEN (ผัดกระเพราไก่ / Pad Kra Pao Gai)
Quick, easy and devilishly spicy - this is my Thai Holy Basil Chicken (ผัดกระเพราไก่ / Pad Kra Pao Gai) recipe..
Protein Selection: Although traditionally prepared with minced chicken or pork, this version uses thinly sliced chicken breast, which cooks quickly and absorbs the flavors well.
Versatility: The recipe is highly adaptable and can be made with other proteins, including beef strips, pork belly, or seafood, to create a simple and popular Thai meal.
Serving Recommendation: The dish is finished with a crispy fried egg that features a soft yolk, which is described as a non-negotiable component of the meal.
Serves 4
Prep 10mins
Cook 10mins
Ingredients
5 birds eye chili, roughly chopped
10 cloves garlic, peeled, roughly chopped
1 tbs vegetable oil
2 chicken breast, thinly sliced
2 tbs oyster sauce
1 tbs keecap manis / sweet soy
1 bunch Thai Basil, leaves only
To serve
Steamed white rice
Crispy fried eggs
Method
Step 1. Using a mortar and pestle bash together the chili and garlic until you have a coarse paste.
Step 2. Place wok on high heat and get it screaming 🔥 hot. Add oil and then chili and garlic mix, stirfry until aromatic. Add chicken breast and continue to stirfry for 1-2mins. Add sauces and stirfry for a further 2mins or until chicken is cooked.
Step 3. Serve over steamed white rice and top with a crispy fried egg!