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Thai basil chicken, better known in Thai as pad kra pao gai (ผัดกระเพราไก่ pad ka prao gai), is a contender for the most popular, and the most beloved Thai street food dish of all time. You know sometimes when you go to a restaurant and you have no idea what to order, or even what you want to. Thai Basil Chicken (pad kra pao gai ผัดกระเพราไก่) is one of the most popular street foods in Thailand.
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Composition - Accessible Thai Basil Chicken:
- You need for boneless, skinless chicken, cut into 1/4"thick slices that are about 1.5" long AND seasoned with 1/2 teaspoon salt
- Give - large bell pepper, cut into 1/2" strips vertically
- You need large onion, cut into 1/2" strips vertically
- Give large cloves garlic, peeled and chopped
- You need - fresh (Thai) basil leaves to taste (At least about 20, but I LOVE Thai basil, so I probably put in, like 100)
- Prepare - vegetable oil
- Prepare for For the sauce, MIX TOGETHER IN A SMALL BOWL:
- Provide of oyster sauce
- Get for fresh lime juice
- Take fish sauce
- Prepare of ketchup
- Get of sugar
- Provide of crushed red chili flakes to taste (About 1/4 teaspoon for the tiniest bit of heat, and adjusting up for as much heat as you like. I do a Tablespoon or more, but I'm a chili head.)
It is delicious, with a deep savory flavor and hunger-inducing aroma. A favorite one-plate quick meal, Thai basil chicken, is simple to prepare, which is commonly served over a bed of steamed rice with an egg fried with plenty. This recipe is always a big hit with the family! It's also quite easy to make.
Accessible Thai Basil Chicken process:
- Preheat a large work or saute pan with 1 teaspoon oil to high, then saute half of the chicken at a time until all the pieces are almost cooked through (opaque), then add half of the garlic and cook for another 30 seconds or so. - - When the first batch is done, set it aside on a large baking sheet or platter and repeat the process with the other half of the chicken and garlic (with another teaspoon of oil). - - White meat should take 3 to 4 minutes per batch to cook through, dark meat 5 to 6 minutes.
- Keeping the heat high, add another teaspoon of oil and stir fry half of your veg along with half your basil leaves until the onions turn translucent. - - Set the first half of the cooked veg and basil leaves aside with the cooked chicken and repeat the process with the second half of the veg and basil leaves.
- When the second batch of veg is done, keep it in your pan and set it to the side, making a well in the center. Add another teaspoon of oil and let it heat up for 10 seconds or so. - - Then pour in the sauce and let it cook and caramelize in the hot oil, undisturbed, for 10 to 20 seconds. Pour in the rest of the cooked ingredients and stir to thoroughly incorporate the seasoning.
- That's it! Enjoy!
This simple chicken dish is a great example, I slightly modified it to make it lighter, and plan on adding some vegetables to the mix to make the portion a little more substantial the next time I make it. It's a bit sweeter than traditional basil, with a more pronounced floral note, and a slight licorice-y bite. Here, we combine it with a slew of aromatics and veggies (red pepper, shallots, garlic, chilies), and then infuse the. This delicious recipe most closely resembles my favorite Thai restaurant's Ground Chicken Basil. I've searched for recipes, but none gave this authentic taste.
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