Krapraw Gai Sub Recipe

Prepare ingredients

Thinly slice the long red chilies and optional bird's eye chilies. Mince the garlic, thinly slice the shallot, and pick basil leaves from stems. Measure sauces and seasonings so everything is at hand (Thai cooking is quick).

Heat oil and aromatics

Place a wok or large skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl until hot but not smoking. Add minced garlic, sliced shallot, and sliced long chilies. Stir-fry 30–45 seconds until fragrant and shallot begins to soften.

Cook chicken

Add the minced chicken to the wok, breaking up lumps with a spatula. Stir-fry 2–3 minutes until the chicken loses its raw color and starts to brown in places.

Season

Lower heat slightly to medium. Add light soy sauce, oyster sauce, fish sauce, brown sugar, and ground white pepper. Stir continuously for 1–2 minutes so the sauces coat the meat and some liquid reduces. Taste and adjust: add an extra 0.5–1 tsp fish sauce or 0.5 tsp sugar if needed for balance.

Finish with basil

Turn off the heat or lower to the lowest setting. Add the basil leaves and fold them through the hot meat until wilted, about 15–30 seconds. If using, stir in 1/2 tablespoon lime juice for brightness. Keep warm.

Fry eggs

Heat 1/4 cup vegetable oil in a small skillet over medium-high heat until shimmering (careful: hot oil can splatter). Crack each egg into the hot oil and fry until the edges are deeply crispy and the white is set but yolk remains runny, about 1.5–2 minutes. Spoon hot oil over the whites to help set. Transfer eggs to paper towels and season lightly with 1/4 tsp salt.

Spoon steamed jasmine rice into each plate. Top rice with a generous portion of the krapraw gai (minced chicken and basil). Place one fried egg on top of each serving. Garnish with extra sliced chilies or cucumber if desired. Serve immediately so the egg yolk mixes with the spicy chicken.