Spicy Thai Basil Chicken (Pad Kra Pao Gai with Crispy Egg)
The #1 go-to comfort street food in Bangkok: coarsely hand-minced chicken thigh flash-fried in a blazing wok with garlic, bird's eye chilies, holy basil leaves, oyster sauce, and soy sauces, served over fragrant jasmine rice and topped with a Thai-style crispy fried egg (Kai Dao).
Ingredients
The Garlic-Chili Mortar Paste
- 8–10 fresh red and green Thai bird's eye chilies
- 6 cloves garlic, peeled
- Pounded together in a granite mortar into a coarse fragrant paste
Stir-Fry & Savory Seasoning
- 500g skinless chicken thigh, hand-minced or coarsely chopped
- 2 cups fresh Thai Holy Basil leaves (Bai Kra Pao) or Thai sweet basil
- 1.5 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp Thai fish sauce
- 1 tsp dark sweet soy sauce (for rich color)
- 1 tsp sugar
- 2 tbsp high-smoke point oil
Crispy Fried Egg (Kai Dao) & Serving
- 4 fresh large eggs
- 1/2 cup vegetable oil for shallow frying the eggs
- Steamed hot Thai Jasmine rice
- Prik Nam Pla dipping sauce (fish sauce with sliced chilies and lime juice)
Instructions
Fry the Crispy Thai Eggs (Kai Dao)
Heat 1/2 cup of oil in a wok until bubbling hot. Crack in an egg — it will immediately puff and create lacy crispy golden edges while keeping the yolk rich and runny. Baste hot oil over the whites for 45 seconds, remove, drain, and set aside.
Sauté the Pounded Paste
Pour out excess oil from the wok, leaving 2 tablespoons over high heat. Add the pounded garlic and chili paste. Sauté vigorously for 20 seconds until intensely aromatic.
Wok-Sear the Chicken
Add the minced chicken thigh. Spread it across the smoking wok surface and stir-fry rapidly for 3-4 minutes, breaking up clumps until browned and almost cooked through.
Season & Glaze
Pour in oyster sauce, light soy sauce, fish sauce, dark sweet soy sauce, and sugar. Toss everything together on high heat for 1 minute until the savory glaze coats the chicken.
Wilt the Holy Basil & Plate
Turn off the heat. Immediately throw in the fresh holy basil leaves and toss for 10-15 seconds — the residual heat will wilt the basil without destroying its delicate herbal fragrance. Spoon over warm jasmine rice, crown with a crispy fried egg, and serve with Prik Nam Pla.
Nutrition Facts
* Based on a 2,000 calorie diet.