15-Minute Thai Basil Chicken (Pad Krapow)

Ingredients

• 14 oz (400g) chicken mince (thigh preferred)
• 3 cloves garlic, minced
• 3 Thai bird's eye chillies, finely sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 large handful Thai basil leaves
• 2 tbsp avocado oil
• 2 fried eggs, for serving
• Steamed jasmine rice, for serving

Instructions

1. Prepare the wok. Heat the avocado oil in a wok or large skillet over high heat until it just begins to smoke. A smoking hot wok is essential to impart that signature 'wok hei' (breath of the wok) smoky flavor.
2. Fry the aromatics. Toss in the minced garlic and sliced chillies. Stir rapidly for exactly 10 seconds. Do not walk away—at this heat, garlic goes from fragrant to bitter and burnt in the blink of an eye.
3. Sear the mince. Immediately add the chicken mince. Use a spatula to smash it down into the wok, breaking up any large clumps. Let it sear undisturbed for a minute to develop a crust, then toss and stir-fry for 4-5 minutes until completely browned and no pink remains.
4. Caramelize the sauce. Add the soy sauce, oyster sauce, fish sauce, and sugar directly to the chicken. Stir vigorously for another minute. The sugar and sauces will reduce rapidly in the high heat, coating the chicken in a sticky, caramelized glaze.
5. Wilt the basil. Turn off the heat completely. Toss in the large handful of Thai basil leaves and stir for 15 seconds until they are just wilted from the residual heat.
6. Serve. Spoon the spicy chicken immediately over a bowl of steamed jasmine rice and top with a crispy fried egg.

Notes

Critical insight: The basil must go in at the very end, entirely off the heat. Cooking basil actively over the flame destroys its delicate aromatic oils, turning the leaves slimy, bruised, and devoid of flavor.

Substitutions: If you absolutely cannot find Thai basil, regular sweet Italian basil works, though the dish will lose its distinct anise/licorice notes. Can't find bird's eye chillies? Substitute with 1 tsp of red pepper flakes or 2 tsp of sriracha.

Storage: Store the cooked chicken mixture in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave. Keep the rice and fried eggs stored separately.

Variations: For less heat, carefully remove the seeds and white ribs from the chillies before slicing. Swap the chicken mince for pork mince, which is actually the more traditional protein used in authentic Pad Krapow.

Pairs with: A crispy fried egg with a runny yolk is non-negotiable. Serve with a side of plain Sesame Soy Edamame to cool your palate.