Thai Holy Basil Chicken Pud Ga Prao Gai Sap Food

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

PAD KRA PAO (PAD GAPRAO) CHICKEN STIR-FRY WITH HOLY BASIL

Steps:

• Pound Thai chilies into a fine paste.
• Add garlic and spur chilies and pound into a rough paste.
• Combine oyster sauce, soy sauce, fish sauce, black soy sauce, water and sugar; stir to dissolve the sugar.
• In a wok or a large saute pan, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
• Add chicken and toss until they're no longer in big clumps. Add the sauce and continue tossing until the chicken is almost done.
• Add onions and long beans; toss until the chicken is done.
• Remove from heat and stir in the holy basil.
• Taste and adjust seasoning as needed.

THAI ROAST CHICKEN (NONG GAI OP)

Steps:

• Crush the peppercorns and coriander in a mortar. Add the palm sugar and garlic and mash together. Transfer to a saucepan and add the turmeric, fish sauce, chile powder, vegetable oil and 2 tablespoons water. Cook over medium-low heat until the sugar is melted. Let cool to room temperature.
• Once cooled, pour the marinade into a large bowl and add the chicken quarters. Rub the marinade all over chicken and refrigerate 8 hours or overnight.
• Preheat the oven to 400 degrees F. Place a rack in a roasting pan or on a rimmed baking sheet. Put the chicken on the rack and roast for 25 minutes. Lower the oven temperature to 350 degrees F and roast until the skin is brown and crispy and the chicken is cooked through, about 30 minutes more.
• Remove the chicken from the oven and let rest 5 to 10 minutes. Serve with sticky rice and papaya salad.

CHICKEN HOLY BASIL

Steps:

• Mash together garlic and chiles using a mortar and pestle or the flat side of a large knife. Heat oil in a wok or large skillet over medium-high heat. Add garlic mixture. Cook, stirring constantly, until garlic is just golden, about 20 seconds.
• Add chicken; cook, stirring often, until chicken is cooked through, about 4 minutes. Stir in fish sauce, soy sauce, sugar, and 1 1/2 teaspoons pepper. Add basil; cook, stirring constantly, 1 minute. Season with more pepper, if desired. Serve over rice. Garnish with basil.