Thai Basil Chicken (Pad Krapow Gai)

Ingredients

• 400 g Boneless, skinless chicken breasts (Cut into small dice or strips)
• 30 g Fresh Thai basil (Leaves only, stripped)
• 3 gousses Garlic (Minced)
• 6 unités Bird's eye chilies (Stems removed, finely chopped (or to taste))
• 2 c. à soupe Light soy sauce
• 1 c. à soupe Dark soy sauce
• 1 c. à café White sugar
• 2 c. à soupe Water
• 30 ml Vegetable oil (peanut or sunflower) (10 cl for the egg + 2 c. à soupe for cooking the chicken)
• 2 unités Egg (Fried sunny‑side up, runny yolk)
• 300 g Cooked white rice (About 1 cup uncooked, cooked in water or rice cooker)

Instructions

1. Prepare the aromatics

   Mince the garlic, chop the chilies (removing the seeds if you want less heat) and, if you have a mortar, crush them with the garlic to form a paste. Otherwise, finely chop with a knife.

   Time: PT5M

2. Cut the chicken

   Remove the chicken skin (if needed), cut into ~1 cm dice.

   Time: PT3M

3. Prepare the cooking sauce

   In a bowl, mix 2 tbsp water, 2 tbsp light soy sauce, 1 tbsp dark soy sauce and 1 tsp sugar until fully dissolved.

   Time: PT2M

4. Cook the fried egg

   Heat 10 cl oil in the pan over medium heat. Crack the eggs, let cook 1 minute untouched, then carefully remove when the whites are set and edges golden.

   Time: PT3M

   Temperature: Moyen

5. Stir‑fry the chicken

   In the same pan (or a separate sauté pan), add 2 tbsp oil, heat over medium. Add the garlic‑chili paste, sauté 20 seconds, then add the chicken. Cook 4‑5 minutes until nicely browned.

   Time: PT5M

   Temperature: Moyen

6. Add the sauce

   Pour the prepared sauce over the chicken, stir and let simmer 1 minute for the flavors to meld.

   Time: PT1M

   Temperature: Moyen

7. Incorporate the basil

   Remove from heat, add Thai basil leaves and toss quickly for 30 seconds until slightly wilted.

   Time: PT30S

8. Plating

   Serve the basil chicken over a bed of hot white rice, place the fried egg beside it and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Boneless, skinless chicken breasts: Boneless chicken thigh, Firm tofu (for vegetarian version)
• Instead of Fresh Thai basil: Holy basil (Thai basil) in pot, Sweet basil (in small amount)
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Bird's eye chilies: Jalapeño pepper, Fresh red chili
• Instead of Light soy sauce: Tamari (gluten‑free)
• Instead of Dark soy sauce: Sweet soy sauce, Soy sauce + sugar mixture
• Instead of White sugar: Cane sugar, Honey (½ tsp)
• Instead of Vegetable oil (peanut or sunflower): Canola oil, Light olive oil
• Instead of Egg: Silken tofu (for vegan version)
• Instead of Cooked white rice: Jasmine rice, Basmati rice

Equipment Needed

• Cutting board
• Chef's knife
• Mortar and pestle (or knife) (optional)
• Heavy‑bottomed pan or wok
• Wooden or silicone spatula
• Sauce bowl
• Serving plate

Critical Steps — Do Not Skip

• Crush or finely chop the garlic and chilies to release their aromas.
• Cook the egg untouched to achieve a runny yolk.
• Stir‑fry the chicken over medium‑high heat for a nice color.
• Add the basil off the heat and toss quickly.

Chef Tips from the Video

• Use authentic Thai basil (holy basil) for the characteristic aroma.
• A drizzle of sesame oil at the end adds a nutty note.
• Serve with sticky rice for a more traditional experience.

Troubleshooting

Storage

Refrigerator: Store the chicken and rice separately in airtight containers, consume within 2 days.

Freezer: Not recommended for fresh basil, but cooked chicken can be frozen for 1 month (without the rice).

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce (water + soy sauces + sugar) the day before and keep refrigerated.
• Basil can be chopped and stored for 1 day in the refrigerator in a loosely sealed plastic bag.