- 300-350 g boneless chicken thigh meat diced or coarsely minced. Chicken breast with a small amount of skin can also be used for added flavor
- 1 large bunch Holy Basil leaves removed
- 5-6 cloves garlic
- 2-3 red chili peppers add more if you like it spicy
- a little Chopped onion/scallion
- 1-2 eggs to top with fried eggs
One bowl of Krapow sauce
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon palm sugar/white sugar
- 1-2 tablespoon water (for heat conduction only)
- 1.5 tablespoon cooking oil (optional, for finishing touch and aroma)
- 1/4 lime wedge (optional, for finishing touch and aroma)
10-Minute Timeline
0’–2’ | Garlic and Chili Paste "Awakening the Aroma"
Mash garlic and chili peppers into a coarse paste (or pulse 2–3 times in a food processor). Heat 1 tablespoon of oil in a pan over medium heat and sauté the garlic and chili paste until the edges are slightly bubbly and fragrant.
2’–5’ | Browning the Chicken
Add the chicken and stir-fry over high heat, spreading it out and not crowding it. Let one side brown before flipping. If some water is released at this point, continue to stir-fry over high heat until the moisture evaporates.
5’–7’ | Adding the Sauce Along the Edge
Pour a bowl of Krapow sauce along the edge of the pan, keeping it bubbling. Cook for 30–40 seconds until the sauce thickens and thinly coats the back of the spatula.
7’–8’ | Adding the Basil "Suppressing the Aroma"
Reduce the heat to low and press a handful of basil leaves into the pan all at once. Stir a couple of times, and they will instantly wilt and release their aroma.
8’–10’｜Poached Egg + Plate
In a separate pan over low heat, poach the egg until bubbles appear around the edges and the yolk is semi-set. Place the cooked basil chicken on top of hot rice, top with the fried egg, and squeeze 1–2 drops of lime.
Finish: Glossy chicken, crisp basil, sauce clings well, runny yolk
Key Points (Determine Success or Failure)
- Pound the garlic and chili: Pounded garlic and chili paste emulsifies more easily with oil, resulting in a more complex aroma.
- Color first, then season: Pan-fry the chicken until caramelized before adding the sauce to avoid "boiled chicken pieces".
- Add the sauce along the edge: This prevents cooling and helps it thicken; when the sauce starts to bubble vigorously, it's almost ready to cling.
- Add the basil last: Stir briefly and remove immediately; prolonged cooking will cause it to darken and become bitter.
- Sweetness should be subtle: Sugar is only used to balance the saltiness of the fish sauce and the spiciness of the chili; avoid making it "sweet".
Problem Solving and Rescuing:
- Too much water, bland flavor: Chicken not spread out properly or insufficient heat; increase heat, stir-fry until the moisture evaporates, then add 1 teaspoon of sauce.
- Too salty: Too much fish sauce; add 1-2 tablespoons of water + a small amount of sugar and reduce.
- Lack of basil aroma: Incorrect variety or overcooking; use Holy Basil and add it 20 seconds later.
- Not coating with sauce: Too much water in the sauce or low heat; increase heat and reduce for another 20 seconds until a thin film forms on the back of the spatula.
Flavor Variations (More Fun):
- Minced Pork Version (Basil Pork): Use pork instead of chicken, same process (see Figures 1 & 4 for plating reference).
- Crispy Pork Belly Version: First dice the crispy pork belly and then stir-fry; the crispiness pairs well with basil (see Figure 3 for reference).
- Adding Vegetables for a Refreshing Look: Add green beans/baby corn for a more "Thai" color.
- Less oil, lighter on the palate: Chicken breast with a small amount of chicken skin for added flavor; the total oil content can be controlled to around 1 tablespoon.
Suggested pairings: The standard way to eat it is with white rice and a runny fried egg; paired with a bowl of Tom Yum soup/shredded green papaya, the acidity will balance the oiliness. For weekend drinks, pair it with a light lager, the malty aroma complementing the complex aroma of basil and chili.
