Spicy Basil Chicken with Coconut Sticky Rice
Dim Sim LimSpicy Basil Chicken with Coconut Sticky Rice
Ingredients
For the Coconut Sticky Rice
- 2 cups glutinous rice
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For the Spicy Basil Chicken (Pad Krapow Gai)
- 1 1/2 pounds boneless, skinless chicken thighs, finely minced or ground
- 6 garlic, cloves, minced
- 4 Thai bird's eye chilies, to 8, minced (adjust to your spice level, WOLF STYLE!)
- 1 shallot, large, thinly sliced
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce, (Chin-Su, of course!)
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce, (Lee Kum Kee is the only way!)
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, or 'Yum Yum' MSG (Chef's Choice, baby!)
- 2 cups fresh Thai basil leaves, packed
- 1/2 cup green beans, trimmed and cut into 1-inch pieces (optional, for crunch!)
For Garnishing (WOLF STYLE!)
- 4 fried egg, sunny side up, one for each serving
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
- as needed crispy chili oil, for an extra kick!
Instructions
- 1
First, let's get that sticky rice soaking! Rinse your glutinous rice under cold water until the water runs clear. Then, soak it in plenty of cold water for at least 2 hours, or even better, overnight! This is key for that perfect sticky texture, my friends!
⏱️ 120 min
- 2
Once soaked, drain the rice thoroughly. Now, we're going to steam it! If you have a bamboo steamer, line it with cheesecloth. If not, a metal steamer basket over a pot of boiling water will do the trick. Steam the rice for 20-25 minutes, or until it's tender and translucent. Don't rush it, this is important!
⏱️ 25 min•🌡️ 212
- 3
While the rice is steaming, let's make that glorious coconut sauce! In a small saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar and salt are completely dissolved. Don't boil it, just warm it through. This is liquid gold!
⏱️ 5 min
- 4
When the rice is done steaming, immediately transfer it to a large bowl. Pour the warm coconut milk mixture over the hot rice. Stir gently to combine, then cover the bowl tightly with plastic wrap or a lid. Let it sit for at least 15-20 minutes, allowing the rice to absorb all that delicious coconut goodness. This is where the magic happens!
⏱️ 20 min
- 5
Now, for the main event: the Spicy Basil Chicken! Get your wok screaming hot over high heat. Add the vegetable oil and let it shimmer. We're going for maximum WOK HEI here, baby!
⏱️ 2 min
- 6
Toss in the minced garlic, Thai chilies, and sliced shallot. Stir-fry like a maniac for about 30 seconds until fragrant. Don't let it burn, just get that aroma exploding!
⏱️ 1 min
- 7
Add the finely minced chicken to the wok. Break it up with your spatula and stir-fry vigorously until it's cooked through and lightly browned. We want some nice caramelization here, WOLF STYLE!
⏱️ 5 min
- 8
If you're using green beans, toss them in now and stir-fry for another 2-3 minutes until they're vibrant and slightly tender-crisp. We love that texture contrast!
⏱️ 3 min
- 9
In a small bowl, whisk together the fish sauce (Chin-Su, remember!), dark soy sauce, light soy sauce, oyster sauce (Lee Kum Kee, of course!), granulated sugar, and chicken powder (Yum Yum!). Pour this glorious sauce over the chicken in the wok. Stir-fry for another minute, making sure every piece of chicken is coated in that incredible flavor. BOOM!
⏱️ 2 min
- 10
Finally, the star of the show: the Thai basil! Add the packed basil leaves to the wok and stir-fry for just 15-30 seconds, or until they wilt. Don't overcook them; we want that fresh, aromatic punch! This is the essence of Pad Krapow Gai!
⏱️ 1 min
- 11
Now, for plating! Scoop a generous portion of that sweet, sticky coconut rice onto each plate. Pile the spicy basil chicken next to it. Top each serving with a perfectly fried sunny-side-up egg. Garnish with fresh cilantro and a lime wedge. For the brave, a drizzle of crispy chili oil. Serve immediately! This is 10 out of 10, my friends! Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimSpicy Basil Chicken with Coconut Sticky Rice
For the Coconut Sticky Rice
- 2 cups glutinous rice
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For the Spicy Basil Chicken (Pad Krapow Gai)
- 1 1/2 pounds boneless, skinless chicken thighs, finely minced or ground
- 6 garlic, cloves, minced
- 4 Thai bird's eye chilies, to 8, minced (adjust to your spice level, WOLF STYLE!)
- 1 shallot, large, thinly sliced
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce, (Chin-Su, of course!)
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce, (Lee Kum Kee is the only way!)
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, or 'Yum Yum' MSG (Chef's Choice, baby!)
- 2 cups fresh Thai basil leaves, packed
- 1/2 cup green beans, trimmed and cut into 1-inch pieces (optional, for crunch!)
For Garnishing (WOLF STYLE!)
- 4 fried egg, sunny side up, one for each serving
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
- as needed crispy chili oil, for an extra kick!
Instructions
- 1
First, let's get that sticky rice soaking! Rinse your glutinous rice under cold water until the water runs clear. Then, soak it in plenty of cold water for at least 2 hours, or even better, overnight! This is key for that perfect sticky texture, my friends!
⏱️ 120 min - 2
Once soaked, drain the rice thoroughly. Now, we're going to steam it! If you have a bamboo steamer, line it with cheesecloth. If not, a metal steamer basket over a pot of boiling water will do the trick. Steam the rice for 20-25 minutes, or until it's tender and translucent. Don't rush it, this is important!
⏱️ 25 min•🌡️ 212 - 3
While the rice is steaming, let's make that glorious coconut sauce! In a small saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar and salt are completely dissolved. Don't boil it, just warm it through. This is liquid gold!
⏱️ 5 min - 4
When the rice is done steaming, immediately transfer it to a large bowl. Pour the warm coconut milk mixture over the hot rice. Stir gently to combine, then cover the bowl tightly with plastic wrap or a lid. Let it sit for at least 15-20 minutes, allowing the rice to absorb all that delicious coconut goodness. This is where the magic happens!
⏱️ 20 min - 5
Now, for the main event: the Spicy Basil Chicken! Get your wok screaming hot over high heat. Add the vegetable oil and let it shimmer. We're going for maximum WOK HEI here, baby!
⏱️ 2 min - 6
Toss in the minced garlic, Thai chilies, and sliced shallot. Stir-fry like a maniac for about 30 seconds until fragrant. Don't let it burn, just get that aroma exploding!
⏱️ 1 min - 7
Add the finely minced chicken to the wok. Break it up with your spatula and stir-fry vigorously until it's cooked through and lightly browned. We want some nice caramelization here, WOLF STYLE!
⏱️ 5 min - 8
If you're using green beans, toss them in now and stir-fry for another 2-3 minutes until they're vibrant and slightly tender-crisp. We love that texture contrast!
⏱️ 3 min - 9
In a small bowl, whisk together the fish sauce (Chin-Su, remember!), dark soy sauce, light soy sauce, oyster sauce (Lee Kum Kee, of course!), granulated sugar, and chicken powder (Yum Yum!). Pour this glorious sauce over the chicken in the wok. Stir-fry for another minute, making sure every piece of chicken is coated in that incredible flavor. BOOM!
⏱️ 2 min - 10
Finally, the star of the show: the Thai basil! Add the packed basil leaves to the wok and stir-fry for just 15-30 seconds, or until they wilt. Don't overcook them; we want that fresh, aromatic punch! This is the essence of Pad Krapow Gai!
⏱️ 1 min - 11
Now, for plating! Scoop a generous portion of that sweet, sticky coconut rice onto each plate. Pile the spicy basil chicken next to it. Top each serving with a perfectly fried sunny-side-up egg. Garnish with fresh cilantro and a lime wedge. For the brave, a drizzle of crispy chili oil. Serve immediately! This is 10 out of 10, my friends! Enjoy!
⏱️ 5 min