Krapraw Gai Sub Recipe

Stir-fry

1. 1

   Prepare ingredients

   Pat chicken pieces dry with paper towels. Finely chop the garlic and thinly slice the bird's eye chilies (remove seeds if you want less heat). Pick holy basil leaves from the stems and set aside. Slice the onion if using. Measure and have sauces and stock ready in a small bowl.

2. 2

   Make sauce mix

   In a small bowl combine soy sauce, oyster sauce, fish sauce, brown sugar and water or chicken stock. Stir until sugar dissolves. Taste quickly and adjust balance: it should be salty-umami with a touch of sweetness.

3. 3

   Heat wok and cook aromatics

   Heat a wok or large skillet over high heat until very hot. Add vegetable oil and swirl to coat. Add chopped garlic and sliced chilies. Stir-fry for about 15–30 seconds until fragrant and the garlic begins to color lightly—be careful not to burn it.

4. 4

   Cook chicken

   Add the chicken pieces to the wok in a single layer and sear undisturbed for 30–45 seconds, then stir-fry continuously for 2–3 minutes until the outside is mostly cooked and beginning to brown. If using onion, add it when the chicken is about halfway done and stir until softened.

5. 5

   Add sauce and finish

   Pour the sauce mixture over the chicken. Stir and toss briskly for 1–2 minutes so the sauce coats and reduces slightly. Sprinkle ground white pepper and continue to stir. If the pan looks dry before the chicken is cooked through, add another tablespoon of water or stock.

6. 6

   Add holy basil

   Turn off or reduce heat to medium-low and immediately add the holy basil leaves. Toss vigorously for 15–30 seconds until the basil wilts and releases fragrance but retains bright color.

7. 7

   Serve

   Divide cooked jasmine rice among four plates, spoon the Krapraw Gai over the rice, and top each portion with a fried egg if using. Serve immediately while hot.