Pad Krapao Gai

Ingredients for 1 servings:

• 200 g chicken breast or other chicken meat
• 4 garlic cloves
• 3 chili peppers (Thai chili peppers)
• 1 tbsp fish sauce
• ½ tbsp soy sauce, light
• 1 tbsp soy sauce, dark
• ½ tbsp sugar or palm sugar
• ½ handful of Thai basil
• 1 egg(s)
• 100 jasmine rice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Thai Street Food – Spicy Chicken with Thai Basil

It is very important that all ingredients are ready, as the actual cooking process goes very quickly. It is recommended that you prepare the rice beforehand, as the dish tastes best fresh and warm. Prepare the rice according to the instructions. Cut the chicken into bite-sized pieces. Peel the garlic. Clean the chilies. Use a mortar and pestle to pound the garlic and chilies until only small pieces remain. You do not want a paste to form; the garlic and chilies should simply be well chopped and mixed. In a small bowl, stir together the sauces and sugar. Preheat a wok over high heat and heat about 3 tablespoons of oil until very hot. Crack in the egg and fry for about 30 seconds. Pour some of the hot oil over the egg every now and then, instead of turning it over. The yolk should still be slightly runny. Remove the egg from the wok and half of the remaining oil. Now add the garlic and chili mixture to the wok, stir briefly, and then immediately add the chicken. Stir-fry, stirring constantly, until the meat is almost cooked. Stir the sauces again and add them to the meat. Continue to fry for about a minute. If the dish becomes very dry at this point, add a splash of water. Remove the wok from the heat. Add the Thai basil and stir in. The residual heat is sufficient to warm the basil. Transfer the rice to a plate, top with the egg, and add the meat to the side.