Thai fried chicken pad kapao
2 servings
20 minutes
Pad kapao is prepared differently in Thailand: sauces, oils, spices, serving and generally everything that can be changed, changes. But the principle is the same: something meaty - in our recipe it is chicken fillet - is fried with salt over high heat, and then served with a fried egg. It will be delicious with basil and fresh vegetables, and you can also take rice, a classic Thai tradition, as a side dish.
1
Prepare the necessary ingredients.
2
Mix soy sauce with sugar.
- Soy sauce: 1 tablespoon
- Cane sugar: 1 teaspoon
3
Add oyster sauce and stir until the sugar dissolves
- Oyster sauce: 2 tablespoons
4
Fry the fried egg in vegetable oil on a flat pan.
- Chicken egg: 2 pieces
- Vegetable oil: 60 ml
5
Heat vegetable oil in a pan.
- Vegetable oil: 60 ml
6
Fry the chopped garlic and chili for 30 seconds.
- Garlic: 2 cloves
- Thai bird's eye chili: 4 pieces
7
Then add finely chopped meat and fry, stirring, until cooked.
- Boneless chicken thigh fillet: 500 g
8
Add the prepared sauce to the chicken and stir until all pieces are evenly coated.
- Oyster sauce: 2 tablespoons
- Soy sauce: 1 tablespoon
- Cane sugar: 1 teaspoon
9
Remove the wok from the heat and add basil leaves to the chicken.
- Basil: 20 g
10
Mix and serve immediately with fried eggs.
- Chicken egg: 2 pieces
