Name: Atchana's Homegrown Thai Restaurants Gai Krapow Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbs neutral oil (vegetable, canola, or peanut); 4 cloves garlic cloves, minced; 2 pcs thai red chiles (bird's eye) or spicy red chiles, thinly sliced; 1 pc small red bell pepper, thinly sliced; 1 pc green bell pepper or long sweet pepper, thinly sliced; 2 tbs light soy sauce; 1.5 tbs oyster sauce; 1 tsp fish sauce; 0.5 tsp dark soy sauce (optional, for color); 0.5 tsp brown sugar or palm sugar; 3 tbs chicken stock or water; 1 cup fresh Thai basil leaves, lightly packed; 0.25 tsp freshly ground black pepper; 2 pcs large eggs; 2 tbs oil for frying eggs (same neutral oil); 2 cups steamed jasmine rice (for serving); 2 pcs lime wedges (optional)

Method

Prep

Prepare the chicken

Trim excess fat from the chicken thighs and finely chop into small bite-sized pieces (about 1/2 inch). Pat dry with paper towel.

Vegetables and aromatics

Thinly slice the bell peppers into strips about 1/4-inch wide. Mince the garlic and thinly slice the Thai chiles (remove seeds for less heat). Rinse and dry the Thai basil leaves; leave whole or lightly chiffonade larger leaves.

Sauce mix

In a small bowl combine light soy sauce, oyster sauce, fish sauce, dark soy (if using), brown sugar, and chicken stock or water; stir until sugar dissolves and set aside.

Stir-fry

Heat a large wok or heavy skillet over high heat until very hot (about 2 minutes). Add 1 tablespoon of neutral oil and swirl to coat.

Add the minced garlic and sliced chiles to the hot oil. Stir constantly for about 10–15 seconds until fragrant but not browned.

Add the chopped chicken in a single layer. Let it sear undisturbed for 30–45 seconds to get color, then stir-fry for 2–3 minutes until mostly cooked through.

Push the chicken to the side of the wok, add the remaining 1 tablespoon oil if the pan looks dry, then add the sliced bell peppers. Stir-fry together with the chicken for 1–2 minutes until peppers start to soften but remain slightly crisp.

Pour the sauce mixture over the chicken and peppers. Stir quickly to coat and cook for another 1–2 minutes until the sauce reduces slightly and the chicken is cooked through (internal pieces no longer pink). If the pan dries out, add another tablespoon of water or stock.

Turn off the heat and immediately add the Thai basil leaves and freshly ground black pepper. Toss until basil wilts into the hot mixture, about 30 seconds. Taste and adjust seasoning: add a little more fish sauce for saltiness or a pinch more sugar to balance heat.

Fried Eggs & Assemble

In a small nonstick or cast-iron skillet, heat 2 tablespoons oil over medium-high heat until shimmering and slightly smoking for crisp edges.

Crack one egg at a time into the pan and fry until the whites are set but the yolks remain runny, about 1.5–2 minutes for a sunny-side-up with crispy edges. Spoon hot oil over the egg white near the yolk to help it set without flipping, if desired. Cook the second egg the same way.

Divide steamed jasmine rice between two plates (about 1 cup cooked rice per serving). Spoon the hot Gai Krapow over the rice, top each serving with a fried egg, and garnish with lime wedges on the side. Serve immediately so the egg yolk mixes with the hot chicken and rice.