Thai Basil Chicken (Pad Krapow)
Ingredients
- 500 gGround chicken (raw)
- 4 pcGarlic (peeled)
- 3 pcThai chili (whole)
- 2 tbspPeanut oil
- 2 tbspoyster sauce
- 1 tbspsoy sauce
- 1 tbspfish sauce
- 1 tspBrown sugar
- 50 gThai basil (fresh leaves)
- 1 tspDark soy sauce
Method
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.
- 1
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
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
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
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
Turn off the heat. Toss in the Thai basil leaves. Mix quickly to wilt them. They should remain bright green and release their fragrance.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat quickly in a pan to prevent the chicken from drying out.
