Thai·non-vegetarian·easy

Thai Basil Chicken with Crispy Fried Egg

Name: Thai Basil Chicken with Crispy Fried Egg
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 300g chicken thigh; 1 cup holy basil; 4 cloves garlic; 4 Thai bird's eye chilies; 2 tbsp vegetable oil; 1 tbsp oyster sauce; 1 tbsp fish sauce; 1 tsp soy sauce; 1 tsp sugar; 2 eggs; 1 cup jasmine rice; 2 cups water

This dish, known as Pad Kra Pao, is a beloved Thai street food staple that brings the bustling markets of Bangkok right into your kitchen. The aromatic holy basil, garlic, and chilies create a fragrant base, while the chicken absorbs the savory-sweet sauce. Served over jasmine rice and topped with a crispy fried egg, it's a harmonious blend of textures and flavors. I first tasted this on a humid evening in Chiang Mai, and it instantly became my go-to for a quick, satisfying meal. The runny yolk mingles with the spicy chicken, creating a luscious sauce that clings to every grain of rice. It's comfort food with a kick, and you'll love how effortlessly it comes together.

30 min(prep 15 + cook 15)

2 servings

600 kcal

Ingredients

chicken thigh300g
holy basil1 cup
garlic4 cloves
Thai bird's eye chilies4
vegetable oil2 tbsp
oyster sauce1 tbsp
fish sauce1 tbsp
soy sauce1 tsp
sugar1 tsp
eggs2
jasmine rice1 cup
water2 cups

Directions

1
Rinse the jasmine rice and cook it with 2 cups of water in a rice cooker or pot according to package instructions.
2
While the rice cooks, prepare the ingredients: mince the garlic and chilies together into a rough paste. Chop the chicken into bite-sized pieces. Pick the holy basil leaves and discard the stems.
3
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the garlic-chili paste and stir-fry until fragrant, about 30 seconds.
4
Add the chicken and stir-fry until cooked through and slightly browned, about 5 minutes. Add the oyster sauce, fish sauce, soy sauce, and sugar. Stir-fry for another 2 minutes. Then toss in the holy basil leaves and cook until wilted, about 1 minute. Remove from heat.
5
In a separate small pan, heat the remaining 1 tablespoon of oil over medium-high heat. Crack the eggs into the pan and fry until the edges are crispy and the yolk is still runny, about 2-3 minutes.
6
To serve, divide the rice between two plates. Top with the basil chicken and place a fried egg on each. Serve immediately.

#thai #street-food #spicy #quick #chicken

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