Spicy Thai Basil Chicken – My Pad Krapow Gai - Chef John's

This is my family's favorite Thai dish. Chef John did this recipe justice. I like to add some peppers and onion. Please make and enjoy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a small bowl mix the oyster sauce, soy sauce, fish sauce, coconut sugar (or 50/50 brown sugar and white sugar.), and chicken broth. Whisk together. Set aside until needed. 2. Wash and slice basil. Slice thin. Take basil leaves, and roll all the small ones into the biggest one. (All pointing in the same direction) and slice into thin ribbons. Optional (Then turn your cutting board and slice 5 or 6 times the other way to make into to very small pieces. This makes it easier to mix later. But if you like bigger piece of basil skip this part.) 3. Mince your garlic, slice your shallots thin, and you chilly peppers (Thai chilies, Serrano, or other hot pepper) and optional one slice red bell pepper, one green bell pepper, and half a medium onion. 4. Next its time to chop the chicken thighs into small pieces. The key to help with this is to put them into the freezer for 10 minutes. Chop chicken thighs small. You want this to be close to ground meat. Which you could use. But chop or mince to very small pieces to keep texture. 5. On high heat, in a 12 inch cast iron pan. Heat vegetable oil. Add the chopped chicken. Stir and heat until chicken loses pink color. Then add shallot's, chili's, and garlic. (Also optional red and green pepper's and half onion.) Cook for 3 to 5 minutes or until it starts to caramelize on the bottom of the pan. 6. Continue on high heat. Add a couple table spoons of the sauce and let it caramelize on to the chicken. After the sauce slowly caramelizes on the bottom of the pan. And the rest of the sauce and scrap the bottom of the pan all. To break free all stuck on pieces. 7. Time to stur in the basil and cook for 20 seconds or until the basil is dark and well mixed in. 8. Serve with white rice and add a fried egg. Optional

Step 2

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