Thai Basil Chicken (Pad Krapow Gai)

Wok-seared ground chicken with fresh Thai basil, garlic and chilies in a savory fish and oyster sauce.

Bold, aromatic and ready in 20 minutes.

INGREDIENTS

• 2 pounds ground chicken

• 2 cups fresh Thai basil leaves

• 10 garlic cloves, minced

• 4 fresh Thai bird or serrano chilies, thinly sliced

• 4 tablespoons fish sauce

• 2 tablespoons oyster sauce

• 2 tablespoons soy sauce

• 2 teaspoons sesame oil

• 4 tablespoons neutral oil (avocado or vegetable)

• 3 cups jasmine rice, dry

• 4 eggs (optional, fried on top)

STEPS

1. Cook the rice: Combine 3 cups jasmine rice, dry with 4.5 cups water in a pot. Bring to a boil, reduce to low, cover and cook until absorbed. Start this first, it takes the longest.

2. Prep your mise en place: Mince 10 garlic cloves, minced and slice 4 fresh Thai bird or serrano chilies, thinly sliced. Pull 2 cups fresh Thai basil leaves leaves from stems and set aside. Mix 4 tablespoons fish sauce, 2 tablespoons oyster sauce, 2 tablespoons soy sauce and 2 teaspoons sesame oil together in a small bowl, your sauce is ready to go the moment you need it.

3. Sear the aromatics: Heat 4 tablespoons neutral oil (avocado or vegetable) in a wok or large skillet over high heat until smoking. Add garlic and chilies. Stir-fry for 30 seconds until fragrant, don't let them burn.

4. Cook the chicken: Add 2 pounds ground chicken to the wok, breaking it up with a spatula. Stir-fry over high heat for 5–6 minutes until cooked through with no pink remaining.

5. Sauce and finish: Pour the sauce mixture over the chicken. Toss well to coat. Remove from heat and immediately fold in 2 cups fresh Thai basil leaves, the residual heat will wilt the leaves without losing their aroma.

6. Optional fried eggs: In a separate pan, fry 4 eggs (optional, fried on top) in a little oil over medium-high heat until whites are set and edges are crispy. Place one egg on top of each serving.

7. Plate and serve: Spoon jasmine rice into bowls. Top with Thai basil chicken. Add fried egg if using. Serve immediately — this dish is best hot off the wok.

NOTES:

Heat level: For a milder version, remove chili seeds or reduce to 2 chilies. For catering, consider serving chilies on the side so guests can self-adjust.

Prep ahead: Mince garlic, slice chilies, and mix the sauce up to 24 hours in advance. Store separately in the fridge.

Scaling for catering: This recipe scales cleanly. Cook in batches in the wok rather than crowding the pan, crowding steams the chicken instead of searing it and kills the wok flavour.

Basil: Add it only at the very end, off the heat. Thai basil wilts fast and loses its aroma if overcooked. For catering, you can fold it in just before service.

Enjoy!