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Pad Krapao Gai | Wok Chicken with Thai Basil
(0)
20 min
Quick
Knuspr-Küche
Der thailändische Streetfood-Klassiker aus dem Wok: Feinstes Hähnchenfleisch, scharf angebraten mit Knoblauch, Chili und frischem Basilikum in einer herzhaften Wok-Sauce. Serviert mit duftendem Jasminreis und knusprigem Spiegelei in unter 20 Minuten fertig.
Preparation method
Preparation
Rinse the jasmine rice thoroughly and cook in lightly salted water according to package instructions until tender. Pat the chicken breast fillet dry and mince very finely using a sharp knife.
Finely chop the garlic cloves and red chili peppers or crush them coarsely in a mortar. In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and cane sugar to make the wok sauce.
Wok cooking & serving
Heat 1 tbsp of vegetable oil in a hot wok or large pan until very hot. Fry the eggs one by one until crispy with a runny yolk (Khai Dao), then remove and set aside.
Chef's tip
For the perfect crunch, fry the egg in plenty of hot oil so that the edges become wonderfully crispy while the yolk stays nicely creamy.
If you prefer a milder flavor, remove the seeds from the red chili peppers beforehand.
Ingredients
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