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Information is not currently available for this nutrient. If making for a bigger crowd then I would double. Tip: Double or triple the recipe as the leftovers make a quick and delicious lunch for work! It is also suitable for vegetarians as it goes with almost anything. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Piled high on a plate of jasmine rice with a fried egg on top, and you have yourself a plate of perfection. Pad Kraprow Gai (ผัดกระเพราไก่) literally translates to Fried Holy Basil Chicken and is a Thai street food dish that also happens to be one of my favorite dishes of all time. Kapow sauce is a smooth rich flavouring sauce or used as a condiment dipping. But this isn’t the main reason you should be doing this. For the pan with the chicken skin, turn the heat onto medium-low and slowly render out the fat, stirring from time to time to prevent burning.

Back to Spicy Thai Basil Chicken (Pad Krapow Gai).

Thyrsiflora), which is known as Horapha in Thailand. Lightly season the chicken pieces with salt and pepper and place them, skin down, in the pan. My stove is also typical for American stoves and the burners do not generate the blazing BTUs needed for authentic "stir fry" cooking method that creates that wonderful caramelization without overcooking lean meats like white meat chicken and most cuts of pork. Prik Jinda is a larger chili pepper about the length of my hand, and it comes in a variety of colors depending on how ripe it was when it was picked. Now that I know how good this is, I can’t go back. It was savory, sweet, spicy and delicious. I doubled the sauce because I wanted to add some vegetables. We loved this dish!

I’ve even seen some that use ordinary Sweet Basil (Ocimum basilicum var. Tip: Double or triple the recipe as the leftovers make a quick and delicious lunch for work!
Baste the skin side occasionally with a spoon while it cooks. While I could have used a small amount of the Prik Kee Noo Suan, I decided to use a whole ripe Prik Jinda chili because I wanted the right balance between chili pepper flavor and heat.
Your daily values may be higher or lower depending on your calorie needs. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended. Heat pan over high heat and add oil, until the surface begins to shimmer. Plus, EVOO has a particular flavor that is better suited to salad dressings and low heat saute dishes. Fantastic! I read the reviews before making and so doubled the sauce as that seemed to be a common thing.

All text and photos ©2007-2020. It’s okay if it still looks a bit raw as the residual heat will finish cooking the delicate herb on the way to the table.

I followed the recipe word for word, made absolutely no substitutes, and the juices from the chicken totally took over the dish and ruined it.

To slice basil leaves, stack about 5 of them and roll tightly like a cigar. Remove the skin and fat from the thighs and slice the meat in one direction and then turn your knife 90 degrees and slice the chicken in the other direction to get pieces of chicken that are about 1/3-inch in size.

4 chicken thighs (skin on, bone in) 1 teaspoon grapeseed oil 2 small red chillies 1 clove garlic 1 tablespoon honey 2 tablespoons preserved lemon 3 tablespoons parsley, chopped 1 lemon sea salt flakes freshly ground black pepper. Although basil chicken is abundantly tasty on its own, the fried egg on top is what elevates this dish to an entirely new plane. For some crazy reason, many Thai restaurants in the US don’t top their basil chicken with an egg, so I was introduced to this concept at a night market on my first trip to Thailand. Add the chicken to the first pan with the garlic and chili peppers and stir-fry until the chicken is cooked through. Prik Kee Noo Suan literally means “mouse dropping chilies,” presumably due to their shape and size. Thai basil is a great addition to the recipe. Chicken fat (a.k.a. As for the oyster sauce, this adds a wallop of umami to the dish, and in a pinch, you can substitute it for the dark soy sauce as well, leaving out the sugar.

Add the preserved lemon to the pan, stirring until it softens, then the chopped parsley and juice from half the fresh lemon.

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