Pad krapao gai with crispy fried eggs

• 600 g boneless skinless chicken thighsminced or very finely chopped
• 6 garlic clovesfinely minced
• 4 Thai chiliesfinely sliced, adjust to taste
• 1 medium shallotthinly sliced
• 40 g holy basil leavesstems removed, loosely packed (Thai basil works as a substitute)
• 2 tbs oyster sauce
• 1 tbs soy sauce
• 1 tbs fish sauce
• 2 tsp granulated sugar
• ½ tsp white pepper
• 4 tbs vegetable oil
• 4 large eggs
• 2 tbs water

1. 1

   Stir together the oyster sauce, soy sauce, fish sauce, sugar, white pepper, and water in a small bowl until the sugar dissolves. Set aside.

2. 2

   Heat 2 tablespoons of vegetable oil in the wok over high heat until it shimmers and just barely starts to smoke. Add the garlic, shallot, and Thai chilies and cook, stirring constantly, until fragrant and the garlic turns light golden at the edges, about 30 seconds.

   Tip: High heat is non-negotiable here — it gives the dish that smoky wok hei flavor.

3. 3

   Add the minced chicken thighs to the wok in an even layer. Let it sit undisturbed for about 45 seconds until the bottom gets a lightly browned crust, then break it up and stir-fry until no pink remains and the edges are caramelized, about 3-4 minutes total.

   Tip: Resist the urge to stir right away — letting the chicken sit builds that savory crust.

4. 4

   Pour in the sauce mixture and toss everything together. Cook, stirring, until the sauce reduces to a glossy glaze that coats the chicken, about 1-2 minutes. You should hear the sizzle intensify as the liquid cooks off.

5. 5

   Kill the heat and toss in the holy basil leaves. Stir until they wilt into the chicken, about 15-20 seconds — the residual heat does the work. Transfer to a plate.

   Tip: Adding basil off the heat keeps it vibrant green and punchy instead of turning dark and bitter.

6. 6

   While the chicken rests, heat the remaining 2 tablespoons of vegetable oil in the skillet over high heat until it shimmers. Crack in the eggs, spacing them apart. Fry until the whites are bubbly and golden-crisp at the edges but the yolks are still runny, about 2-3 minutes. The oil will pop — that's the sign you're getting perfect lacy edges.

7. 7

   Place a crispy fried egg on top of each serving of pad krapao.

   Tip: Keeps in the fridge for up to 3 days (chicken only — fry fresh eggs when reheating). Reheat the chicken in a hot skillet until sizzling.

• skillet (30cm (12-inch))
• wok (36cm (14-inch))
• cutting board
• knife

Per serving

Nutritional values are estimates only.