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Pad Krapao Gai | Wok Chicken with Thai Basil
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15 min
Quick
Gurkerl Küche
Authentisches thailändisches Pad Krapao Gai in 15 Minuten: Feinst gehacktes Hendl aus dem Wok mit frischem Basilikum, pikanter Chili-Knoblauch-Sauce, duftendem Jasminreis und knusprigem Spiegelei.
Ingredients
Preparation method
Preparation
Rinse the jasmine rice thoroughly and cook in lightly salted water according to package instructions, then keep warm.
Pat the chicken breast dry and mince very finely with a sharp knife. Finely chop the garlic and chillies.
In a small bowl, stir together the fish sauce, soy sauce, oyster sauce, and cane sugar to make a smooth wok sauce.
Chef's tip
For an authentic Thai street food flavor, fry the eggs in plenty of hot oil so that the edges get wonderfully crispy while the yolk remains deliciously creamy.
If you prefer it milder, deseed the chillies before chopping or reduce the amount to one chilli.
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