Thai Pad Kra Pao Gai
Fast stir-fried minced chicken with holy basil, garlic, chile, savory sauce, rice, and a fried egg.
About This Dish
High heat and a short cooking time keep the chicken juicy while holy basil is added at the last moment for its peppery, clove-like aroma.
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Stages
- Preparation15 min
- Stir-Fry7 min
- Fried Eggs6 min
Step-by-Step Instructions
-
1
Pound the garlic and chiles into a rough paste. Mix the oyster, fish, and soy sauces with the sugar and 30 ml water.
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2
Heat a wok until smoking, add 1 tablespoon oil, and stir-fry the garlic-chile paste for 20 seconds.
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3
Add the chicken and spread it against the wok. Stir-fry until browned and the thickest pieces reach 74 °C.
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4
Add the sauce and cook until it clings to the meat. Turn off the heat, fold in holy basil, and transfer immediately.
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5
Fry the eggs in the remaining oil until crisp at the edges and serve each portion with hot rice.
