Crispy Fried Chicken Pad Kra Pao
A bold Thai street food dish with crispy fried chicken, spicy chili garlic paste, and fragrant Thai basil, served with a fried egg.
Ready in
45 min
Prep
15 min
Cook
15 min
Total
45 min
Servings
2
Difficulty
Medium
Calories
720
Pan
Wok
Mortar and pestle
Knife
Cutting board
Quantities adjust from the original 2 servings. Fixed items stay unchanged.
Crispy chicken
Chili garlic paste
Sauce
Finish
- 1
Marinate the chicken
15 min1Marinate the chicken
15 minMix the chicken with cornstarch and bouillon powder and let it rest.
This helps create a crispy coating.
- 2
Fry the chicken
8 min2Fry the chicken
8 minDeep fry the chicken until golden and crispy, then set aside.
Do not overcrowd the pan for best crispiness.
- 3
Fry the egg
2 min3Fry the egg
2 minFry an egg in the same oil until the edges are crispy.
Keep the yolk slightly runny for serving.
- 4
Make the chili paste
3 min4Make the chili paste
3 minCrush chilies and garlic into a rough paste using a mortar.
Adjust chili level to taste.
- 5
Cook the sauce
3 min5Cook the sauce
3 minStir-fry the chili paste in a pan, then add sauces, sugar, and water.
Cook briefly to keep the flavors fresh.
- 6
Combine everything
2 min6Combine everything
2 minAdd the fried chicken and Thai basil, then toss quickly.
Do not overcook the basil.
- 7
Serve
1 min7Serve
1 minServe hot with rice and top with the fried egg.
Serve immediately for best texture.
Tips
- Use Thai basil for authentic flavor.
- Keep the heat high when stir-frying.
- Serve immediately after cooking.
- Calories
- 720
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