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Pad Krapao Gai | Thai Basil Chicken
(0)
15 min
Quick
Knuspr-Küche
Klassisches thailändisches Wok-Gericht: Saftig gehacktes Hähnchenbrustfilet, scharf angebraten mit Knoblauch, Chili und viel frischem Basilikum in einer würzigen Austern-Soja-Sauce. Serviert mit duftendem Jasminreis und knusprigem Spiegelei. In nur 15 Minuten fertig!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions and keep warm.
Finely mince the chicken breast fillet with a large knife (or cut into tiny pieces). Finely chop the garlic, shallots, and red chillies. Pick the basil leaves from the stems.
In a small bowl, stir together the soy sauce, oyster sauce, fish sauce, brown cane sugar, and 1 tbsp of water to make an aromatic wok sauce.
Chef's tip
For true Thai street food authenticity, the wok should be smoking hot so that the meat cooks quickly and stays juicy.
If you prefer it milder, deseed the chillies before chopping or use only half a pod.
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