Pad Kra Pao (Thai basil chicken)
1 cutting board, 1 knife, wok, 1 wooden spoon
- 20 g garlic
- 19 g chilis
- 230 g chicken breasts
- 40 g Thai holy basil
- 1 cutting board
- 1 knife
Roughly chop garlic. Slice chili into strips. Pluck Thai holy basil leaves. Cut the chicken into small bite sized pieces.
- 1 egg (room temperature)
For the fried egg, Heat about vegetable oil in a small non-stick pan or a wok over medium high heat. Once the oil is hot, crack the egg directly into the wok and let it fry until the edges are browned and bubbly. Then remove and set aside.
- ½ tbsp vegetable oil (for coating)
- 1 wooden spoon
To make Pad Kra Pao, Heat your wok on high heat. Add vegetable oil until oil is hot, add the chilies and garlic. Stir fry until the garlic starts to turn golden. Add chicken and toss until they're no longer in big clumps.
- 1½ tbsp oyster sauce
- ½ tsp dark soy sauce
- 1 tbsp fish sauce
- ½ tsp sugar
Add oyster sauce, fish source, sugar, and finally a splash of dark soy sauce. If it starts to get dry stir in the holy basil and then immediately turn off the heat. Then remove and set aside.