• 1 cup Oyster Sauce
  • 1 ½ ounce White Sugar
  • 1-ounce Mushroom Soy Sauce
  • 2 ounces Fish Sauce
  • 2 ounces Tamari
  • 2 ounces Water
  • 2 ounces Vegetable Oil
  • 2 pounds Ground Chicken – dark meat preferred
  • 1 bunch Thai Basil Leaves
  • 3 each Red Thai Bird Chili, thinly sliced
  • 4 each Cloves of garlic, peeled and minced
  • 1 egg

Passo a passo

  1. Mix the first 5 ingredients in a bowl with a whisk.
  2. Heat a wok or a large saute pan on high heat for 1-2 minutes.
  3. Add the vegetable oil, and when it starts to slightly smoke, add the ground chicken.
  4. Spread the chicken out so that it gets a nice sear on the bottom, and let it cook without touching it for about 1 minute. When the chicken is seared on one side, stir to break up any large chunks the best you can.
  5. Continue cooking until the chicken is almost fully cooked, but still just a little pink.
  6. Add the garlic and the chili and continue to cook for another minute, continuing to stir frequently.
  7. Add the sauce and lower your heat to medium, stirring everything together until the sauce fully coats the chicken and reduces slightly.
  8. Turn off the heat and add the basil leaves. The remaining heat in the pan will slightly wilt the basil. Stir to combine.
  9. Heat one tablespoon of cooking oil in a small non-stick pan over medium-high heat. Add egg and cook until the whites are fully cooked and have crispy edges. Remove, season with salt and serve on top of the Pad Gra Pow.