Pad krapow gai with crispy garlic oil

• 600 g ground chicken
• 40 g Thai basil leavespacked, stems removed
• 10 garlic clovescloves, divided: 6 minced, 4 thinly sliced
• 4 Thai bird's eye chiliesthinly sliced, adjust to taste
• 2 shallotthinly sliced
• 2 tbs fish sauce
• 2 tbs oyster sauce
• 1 tbs soy sauce
• 2 tsp granulated sugar
• ½ tsp white pepper
• 4 tbs vegetable oildivided: 2 tbs for stir-fry, 2 tbs for garlic oil
• 2 tbs water

1. 1

   Prep the garlic oil first. Add 2 tablespoons vegetable oil and the 4 thinly sliced garlic cloves to a small saucepan over medium-low heat. Cook, stirring occasionally, until the garlic turns deep golden and crispy, about 3-4 minutes. Watch closely — it goes from golden to burnt fast. Remove from heat and set aside (garlic stays in the oil).

   Tip: Starting garlic in cold oil gives you more control and crispier chips. This garlic oil is the secret weapon — it goes on top at the end.

2. 2

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

3. 3

   Heat the wok over high heat until it starts to smoke lightly. Add the remaining 2 tablespoons vegetable oil and swirl to coat. Add the sliced shallots and cook for 30 seconds until they soften and smell fragrant.

   Tip: A screaming hot wok is non-negotiable here. It gives the chicken that slightly charred, smoky flavor Thai street vendors nail.

4. 4

   Add the minced garlic and sliced chilies. Stir-fry for about 15 seconds, just until fragrant — don't let the garlic brown.

5. 5

   Add the ground chicken, breaking it up with a spatula into small pieces. Spread it across the wok in a thin layer and let it sear without stirring for about 60-90 seconds, until the bottom gets some browning. Then stir and break it up further, cooking until no pink remains, about 2-3 more minutes.

   Tip: Resist the urge to stir constantly. Letting the chicken sit on the hot wok surface builds those caramelized, slightly crispy bits that make pad krapow so good at street stalls.

6. 6

   Pour in the sauce mixture and toss everything together for about 30 seconds until the chicken is evenly coated and the sauce reduces slightly and looks glossy.

7. 7

   Kill the heat. Add all the Thai basil leaves and toss vigorously for about 15-20 seconds. The residual heat will wilt them perfectly — they should be bright and barely wilted, not dark and slimy.

   Tip: Adding basil off the heat preserves its color and that incredible anise-peppery aroma. It'll keep wilting from the residual heat.

8. 8

   Spoon the stir-fry onto plates and drizzle the crispy garlic oil (garlic bits and all) over each serving. The sizzle and fragrance when it hits the hot chicken is the whole point.

   Tip: Leftovers keep well in the fridge for up to 3 days. Reheat in a hot wok or skillet — microwave works but you lose the texture. The basil will darken but the flavor stays great.

• wok (35cm (14-inch))
• cutting board
• chef's knife
• small saucepan

Per serving

Nutritional values are estimates only.