Ingredients

  • Serves 2-3 people
  • chilli paste (krapow chilli paste):

    20 g dried bird's eye chilli

  • 40 g bird eye's chilli

  • 20 g white peppercorn (toasted)

  • sprinkle of salt

  • 35 g lemongrass (cut into small sizes)

  • 3-4 pieces coriander roots

  • 100 g thai garlic (peeled)

  • 2 tbsp soybean oil

     

  • hot basil sauce:

    225 g oyster sauce

  • 1.5 tbsp sugar

  • 1.5 cup water

  • 35 g bird's eye chilli

  • 40 g thai garlic

  • 50 g thai hot basil leaves

  • 100 g soybean oil 

     

  • chicken breast (brine for 1 hour):

    10 pieces chicken breast

  • 100 g salt

  • 60 g sugar

  • 1000 g water

  • 1000 g ice

     

  • for garnishing: 

    couple of thai hot basil leaves

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Recipe Courtesy of
Chef Ton

Krapow Gai (Thai Basil Chicken)

You smell it in nearly every street in Bangkok – the Krapow Gai, or Basil Chicken Rice is an irresistibly hot and herby Thai one-plate. It’s chock full of Thai herbs such as chili padi, lemongrass, sharp garlic and a special type of basil called holy basil - a hot, peppery purplish veined variant that gives this rice dish its punchy heat. Besides chicken, there’s also beef, pork, seafood and a dizzying number of ingredients you can select from. Here, time is spent more on prepping and pounding the aromatics. Then, a quick stir-fry is all that’s needed for a dish you can tuck into any time of day. Now Thai Michelin-starred chef Ton uses a raw egg for his modern spin on the traditional sunny side-up in this dish..
  • Medium
  • 60 min
  • 5 min
  • 10 min
  • 3 steps
  • 21 Ingredients
  • Medium
  • 3 steps
  • 21 Ingredients
  • 60 min
  • 5 min
  • 10 min

Instructions

  1. Prepare the chicken breast

    • Clean chicken breast thoroughly and cut it into small bite sizes.
    • Brine chicken breast with salt, sugar, water and ice for about 1-2 hour before cooking.


  2. Make the chili paste and hot basil sauce

    • To make chili paste, add all Ingredients into the mortar and use a pestle to pound roughly. 
    • After that, quickly roast the chili paste in the hot pan just until fragrant.
    • To make Hot basil sauce, start with stir-frying pounded Thai chili and Thai garlic with cooking oil. 
    • Add oyster sauce, water and season with sugar. Finish by sprinkle Thai hot basil leaves and cool it down.


  3. Stir- fry the chicken

    • Start with medium heat. Add cooking oil. 
    • When the oil is hot, add some prepared chili paste about 1-2 tablespoon. Stir-fry until they get really fragrant. 
    • Add chicken breast and hot basil sauce, quick fry with high heat. 
    • Season with fish sauce and Thai hot basil.
    • Continue stir-fry until they are fully cooked and turn off the heat.


Plate and Serve!

Garnish with Thai hot basil leaves and serves immediately.

Plate and Serve!

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Ingredients
  • Serves 2-3 people
  • chilli paste (krapow chilli paste):

    20 g dried bird's eye chilli

  • 40 g bird eye's chilli

  • 20 g white peppercorn (toasted)

  • sprinkle of salt

  • 35 g lemongrass (cut into small sizes)

  • 3-4 pieces coriander roots

  • 100 g thai garlic (peeled)

  • 2 tbsp soybean oil

     

  • hot basil sauce:

    225 g oyster sauce

  • 1.5 tbsp sugar

  • 1.5 cup water

  • 35 g bird's eye chilli

  • 40 g thai garlic

  • 50 g thai hot basil leaves

  • 100 g soybean oil 

     

  • chicken breast (brine for 1 hour):

    10 pieces chicken breast

  • 100 g salt

  • 60 g sugar

  • 1000 g water

  • 1000 g ice

     

  • for garnishing: 

    couple of thai hot basil leaves

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