Thai Basil Chicken (Pad Krapow)

High-heat seared minced meat coated in a glossy, savory umami sauce. Thai basil adds a peppery finish that balances the heat of the chilies.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 282
• Protein: 27 g
• Carbs: 5 g
• Fat: 18 g

Ingredients

• 500 g Ground chicken ( raw )
• 4 piece Garlic ( peeled )
• 3 piece Thai chili ( whole )
• 2 tbsp Peanut oil
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp Brown sugar
• 50 g Thai basil ( fresh leaves )
• 1 tsp Dark soy sauce

Instructions

1. Preparation of the aromatic paste

   Pound the garlic and Thai chilies in a mortar. Aim for a coarse paste, not a smooth puree. The smell should be pungent and sharp.

2. Searing the aromatics

   Heat the peanut oil in a smoking wok. Toss in the garlic-chili paste. It should sizzle instantly. Stir constantly to avoid burning the garlic.

3. Cooking the chicken

   Add the minced chicken. Spread it against the sides of the wok to maximize contact. The meat should brown and become crispy in places instead of boiling in its juices.

4. Seasoning and glazing

   Pour in the soy sauce, dark soy sauce, oyster sauce, fish sauce, and brown sugar. Deglaze the juices. The sauce reduces and coats the meat in a glossy brown glaze.

5. Basil finish

   Turn off the heat. Toss in the Thai basil leaves. Mix quickly to wilt them. They should remain bright green and release their fragrance.

Chef's tips

• The wok must be scorching hot before starting: if it's not smoking, it's not hot enough.
• Don't cook too large batches at once to maintain high temperature.
• Serve with a fried egg featuring crispy edges and a runny yolk.

Storage

Keeps for 2 days in the fridge. Reheat quickly in a pan to prevent the chicken from drying out.