Spicy Thai chicken basil (Pad Kra Pao Gai) is a flavorful chicken basil stir fry with Thai spices. Sweet, spicy, and savory spices seep into the chicken pieces mix with Thai Basil. Complete it with the warm rice and crispy yolk fried egg on top. It’s a quick and easy stir fry that’s super delicious!
– 4 large Chicken Thigh with Skin – 2 cloves Large Shallot finely chopped – 2 Garlic finely chopped – 4 Bird's Eye Chilis or less if you don't want too spicy – 2 tbsp Soy Sauce – 2 tbsp Oyster Sauce – 1 tbsp Sweet Soy Sauce or Kecap Manis – 1 tbsp Fish Sauce – 1 cup Thai Basil – 4 Fried eggs
1. Separate chicken skin from the chicken thigh. Set aside. 2. Separate chicken meat from the bone. Chopped the chicken thigh meat with a meat chopper knife or food processor. For the bone, you can store in a freezer for later use (homemade broth) or throw away. 3. In a nonstick skillet at medium heat, heat the chicken skin. The chicken skin will shrink and become crispy and release oil. After the chicken skins are golden brown, set aside. Leave the oil in the pan. Do not turn off the heat. 4. Add shallot, garlic, and bird's eye chilis to the pan. Stir fry for about 1-2 minutes until the ingredients soften. 5. Add grounded chicken thigh meat and stir until half cooked.
6. Add soy sauce, oyster sauce, sweet soy sauce, and fish sauce. Stir to combine. 7. Add Thai basil and stir until the sauce is thickened and the basil leaves withered. Turn off the heat. 8. Serve it with warm rice and fried eggs.