Fried Chicken with Thai Basil

Fried Chicken with Thai Basil

Main course

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Cook Time

25 min

Servings

1

Difficulty

Easy

Prep Time

20 min

This Thermomix® recipe for Fried Chicken with Thai Basil is ready in 25 min and yields 1 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This dish is a true classic of Thai cuisine and super quick to prepare! The fried chicken with Thai basil, also called Pad Krapao Gai, is wonderfully aromatic and pleasantly spicy thanks to the chili. I particularly like to make it when I need something quick, but still want something special on the table. Fragrant jasmine rice goes perfectly with this. If you don't like it quite so spicy, you can of course reduce the amount of chili. A great dish for lovers of Asian cuisine!

Ingredients (10 ingredients)

  • 200 g Chicken breast
  • 4 clove Garlic
  • 3 piece Chilies
  • 1 tbsp Fish sauce
  • 0.5 tbsp Light soy sauce
  • 1 tbsp Dark soy sauce
  • 0.5 tbsp Sugar
  • 0.5 Handvoll Thai basil
  • 1 piece Egg
  • 100 g Jasmine rice

Preparation (9 steps)

1

Prepare rice

Prepare the rice according to the package instructions in a separate pot or rice cooker. While the rice is cooking, the chicken can be prepared.

2

Prepare chicken

Cut the chicken into bite-sized pieces and set aside.

3

Chop garlic and chili

Thermomix® Setting
3 sec/Speed 7

Add 4 cloves of garlic and 3 Thai chilies to the mixing bowl and chop for 3 seconds/speed 7. Push down with the spatula.

3
4

Prepare sauce mixture

Mix 1 tbsp fish sauce, 0.5 tbsp light soy sauce, 1 tbsp dark soy sauce and 0.5 tbsp sugar in a small bowl and set aside.

5

Fry egg

Heat 3 tbsp oil in a pan. Crack in 1 egg and fry for about 30 seconds, pouring some of the hot oil over the egg again and again instead of turning the egg. The yolk should still be slightly runny. Remove the egg from the pan and set aside.

6

Fry chicken

Heat half of the remaining oil in the pan. Briefly fry the garlic-chili mixture in it, then add the chicken and fry, stirring constantly, until the meat is almost cooked.

7

Add sauces

Stir the sauce mixture again and add to the meat in the pan. Fry for about a minute. Add a splash of water if needed if the dish becomes too dry.

8

Mix in basil

Remove the wok from the heat. Add 0.5 handfuls of Thai basil and stir in. The residual heat is enough to warm the basil.

9

Serve

Place the rice on a plate, the egg on top and the meat on the side. Serve immediately.

Finished cooking? Great! 🎉

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About this recipe

Pad Krapao Gai, fried chicken with Thai basil, is more than just a quick dish for me. It reminds me of my first trip to Thailand, to the small street food stalls where the scent of chili, garlic and basil was in the air. I ate this dish for the first time there and was immediately enthusiastic about the simple but incredibly aromatic combination. Since then, it has become a permanent part of my kitchen, especially when I need something quick. The ingredients are crucial for the authentic taste. The chicken breast provides the base, lean protein that absorbs the flavors well. The garlic and chilies, quickly chopped in the Thermomix®, provide the spiciness and seasoning that make this dish so special. The fish sauce, a staple of Thai cuisine, brings a salty, slightly fishy note that gives the dish depth. Light and dark soy sauce contribute umami and color, while the sugar balances the spiciness. And of course the Thai basil! It is not the same as Italian basil. Thai basil has an anise-like, slightly licorice-like taste that goes perfectly with the other flavors. The Thermomix® makes preparation much easier. Chopping garlic and chili takes just seconds, without having to work with a knife for a long time afterwards. Make sure to chop the ingredients really finely so that they can develop their aroma optimally. When frying the chicken, it is important that the pan is really hot so that the meat browns quickly and does not become tough. The sauce mixture should be stirred again before adding it, as the sugar likes to settle on the bottom. And stir in the Thai basil only at the end so that it does not collapse and retains its aroma. For a vegetarian or vegan version, the chicken can be replaced with tofu or soy chunks. Instead of fish sauce, you can use a mixture of soy sauce and some algae powder to create the umami taste. The dish can also be wonderfully varied with other vegetables. Peppers, broccoli or sugar snap peas go perfectly with it. If you like it milder, you can core the chilies or replace them with a milder variety. Pad Krapao Gai is traditionally served with jasmine rice and a fried egg. The liquid egg yolk mixes wonderfully with the sauce and makes the dish even creamier. A few cucumber slices or tomato pieces provide a fresh component. If you like, you can sprinkle roasted peanuts or cashews over it. Leftovers can easily be stored in the refrigerator and reheated the next day. However, the Thai basil loses some of its aroma. You can also prepare the dish well by cutting the chicken the day before and preparing the sauce mixture. This makes it even faster the next day.

Created by

Sarah Neumann

Sarah Neumann

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Tags

#Meat #Asian #Spicy #Fast #Hearty

Allergens

  • Fish
  • Soybeans

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