Pad Krapow Gai (Holy Basil Chicken)

Method

1. 1

   Pound or roughly chop the garlic and chilies together — chunky, not paste.

2. 2

   Fry the eggs one at a time in 2 tablespoons of very hot oil, spooning oil over them until the edges are lacy and crisp but the yolks still run. Set aside.

   💡 The crispy-edge Thai fried egg needs shimmering-hot oil — don't be timid.

3. 3

   In the remaining oil over the highest heat, fry the garlic and chilies for 20 seconds, then add the chicken, pressing and breaking it up.

4. 4

   When the chicken loses its pink, add oyster sauce, fish sauce, soy sauce and sugar and toss 2 minutes until glossy.

5. 5

   Kill the heat, throw in the basil and stir just until it wilts into the meat.

   💡 Basil cooks in seconds off the heat — any longer and its perfume vanishes.

6. 6

   Serve over rice with a crispy egg on top of each plate.