Chicken Pad Kra Pao (Thai Basil Chicken)

Ingredients

• 500 g chicken thigh (Diced into bite-sized pieces)
• 1 tbsp cornstarch
• 0.5 tsp baking soda
• 1 tbsp water (For velveting the chicken)
• 5 bird’s-eye chillies (Use 4 to 6 chillies)
• 5 garlic cloves
• 1 tbsp oyster sauce
• 0.5 tbsp dark soy sauce
• 1 tsp Yum Yum umami seasoning (Or MSG)
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup holy basil leaves
• 2 tbsp oil (For cooking the chicken and stir-frying the aromatics)
• 2 cup steamed white rice (Serving quantity estimated from the stated yield)
• 2 fried eggs (Use 1 to 2 eggs; serve on top)

Steps

1. 1

   Place the diced chicken thigh in a bowl. Add the cornstarch, baking soda, and water, then mix until every piece is evenly coated. Set aside for 10 to 15 minutes to velvet the chicken.

2. 2

   Add the bird’s-eye chillies and garlic cloves to a mortar and pestle. Pound until finely crushed and combined into a rough paste, then set aside.

3. 3

   Heat a wok over maximum heat and add the oil around the wok.

4. 4

   Add the velveted chicken to the hot wok. Move the pieces around continuously so they do not stick, and cook until the chicken is cooked through.

5. 5

   Remove the cooked chicken from the wok, drain any excess oil, and set the chicken aside.

6. 6

   Add the crushed chilli-and-garlic paste to the wok with a little more oil. Stir-fry briefly until fragrant.

7. 7

   Return the chicken to the wok and toss it with the chilli-and-garlic paste.

8. 8

   Add the oyster sauce, dark soy sauce, umami seasoning, fish sauce, and sugar. Keep tossing over high heat until the chicken is evenly coated.

9. 9

   Add the holy basil leaves and toss briefly, just until the leaves wilt. Remove the wok from the heat before the basil darkens.

10. 10

    Serve immediately over steamed white rice with a fried egg on top.

Notes

The source emphasizes cooking the chicken separately before frying the chilli-garlic paste so the paste fries rather than boils. Holy basil is preferred; Thai sweet basil may be substituted, though the flavor will be more anise-like. The source also suggests serving with a cucumber wedge and prik nam pla, but these are optional accompaniments and are not included in the structured ingredient list.

Nutrition per serving

• main
• dinner
• Thai
• Southeast Asian
• stir-fried
• high-heat
• quick meal
• gluten-free adaptable