Ingredients
Scale
Chicken
- 500 g (1.1 lb) chicken thigh, diced into bite sized pieces
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1 tbsp water
Pad Kra Pao
- 4 to 6 bird eye chillies
- 5 garlic cloves
- 1 tbsp oyster sauce
- 1/2 tbsp dark soy sauce
- 1 tsp Yum Yum umami seasoning (or MSG)
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 cup holy basil leaves
- 2 tbsp oil
To Serve
- Steamed white rice
- 1 to 2 fried eggs
Instructions
- Place the chicken thigh in a bowl. Add the cornstarch, baking soda and water and mix until evenly coated. Set aside for 10 to 15 minutes.
- Add the chillies and garlic to a mortar and pestle and pound until finely crushed and combined. Set aside.
- Heat a wok over maximum heat and add oil around the wok.
- Add the velveted chicken and move it around continuously so it does not stick.
- Once the chicken is cooked through, remove it from the wok, drain any excess oil and set aside.
- Add the crushed chilli and garlic to the wok with a little more oil and stir fry briefly until fragrant.
- Return the chicken to the wok and toss everything together.
- Add the oyster sauce, dark soy sauce, Yum Yum umami seasoning, fish sauce and sugar. Keep tossing over high heat until the chicken is evenly coated.
- Add the holy basil and toss briefly until just wilted, then remove from the heat.
- Serve immediately over steamed white rice with a fried egg on top.
Notes
- Pound the chilli and garlic rather than chopping them. The flavour is noticeably stronger.
- Ten to fifteen minutes is enough velveting time. Longer gives the chicken a soft, mealy texture.
- Holy basil, not sweet Thai basil, is what gives this dish its peppery character.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate