Chicken Pad Kra Pao
Chicken Pad Kra Pao
Ingredients
For the Pad Kra Pao
- 1 1/2 pounds ground chicken
- 8 garlic, cloves, minced
- 6 Thai bird's eye chilies, or more, minced
- 2 cups holy basil leaves, packed
- 2 tablespoons vegetable oil
For the Sauce
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons water
For Serving
- 4 large eggs
- 4 cups jasmine rice, cooked
- 1/2 cup vegetable oil, for frying eggs
Instructions
- 1
Prepare the sauce by whisking together the fish sauce, oyster sauce, dark soy sauce, granulated sugar, and water in a small bowl. Set aside.
⏱️ 3 min
- 2
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the minced garlic and Thai bird's eye chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Add the ground chicken to the wok. Break it up with a spoon and cook, stirring occasionally, until the chicken is fully cooked through and lightly browned, about 5-7 minutes.
⏱️ 7 min
- 4
Pour the prepared sauce over the cooked chicken. Stir well to coat all the chicken evenly. Let it simmer for 1-2 minutes to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 2 min
- 5
Remove the wok from the heat. Add the packed holy basil leaves and stir them into the chicken mixture until just wilted, about 30 seconds. Do not overcook the basil.
⏱️ 1 min
- 6
In a separate small skillet, heat 1/2 cup of vegetable oil over medium-high heat until very hot. Carefully crack one egg into the hot oil. Fry until the edges are crispy and golden brown, and the yolk is still runny, about 1-2 minutes. Repeat with the remaining eggs, frying one at a time.
⏱️ 8 min
- 7
Serve the Chicken Pad Kra Pao immediately over hot jasmine rice, topped with a crispy fried egg.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pad Kra Pao
For the Pad Kra Pao
- 1 1/2 pounds ground chicken
- 8 garlic, cloves, minced
- 6 Thai bird's eye chilies, or more, minced
- 2 cups holy basil leaves, packed
- 2 tablespoons vegetable oil
For the Sauce
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons water
For Serving
- 4 large eggs
- 4 cups jasmine rice, cooked
- 1/2 cup vegetable oil, for frying eggs
Instructions
- 1
Prepare the sauce by whisking together the fish sauce, oyster sauce, dark soy sauce, granulated sugar, and water in a small bowl. Set aside.
⏱️ 3 min - 2
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the minced garlic and Thai bird's eye chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Add the ground chicken to the wok. Break it up with a spoon and cook, stirring occasionally, until the chicken is fully cooked through and lightly browned, about 5-7 minutes.
⏱️ 7 min - 4
Pour the prepared sauce over the cooked chicken. Stir well to coat all the chicken evenly. Let it simmer for 1-2 minutes to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 2 min - 5
Remove the wok from the heat. Add the packed holy basil leaves and stir them into the chicken mixture until just wilted, about 30 seconds. Do not overcook the basil.
⏱️ 1 min - 6
In a separate small skillet, heat 1/2 cup of vegetable oil over medium-high heat until very hot. Carefully crack one egg into the hot oil. Fry until the edges are crispy and golden brown, and the yolk is still runny, about 1-2 minutes. Repeat with the remaining eggs, frying one at a time.
⏱️ 8 min - 7
Serve the Chicken Pad Kra Pao immediately over hot jasmine rice, topped with a crispy fried egg.
⏱️ 2 min