Ingredients
⅔ cup chicken stock
2 tbsp oyster sauce
¼ tsp SIDS CRAZY SALT
2 tbsp soy sauce, as needed
4 tsp fish sauce
2 tsp white sugar
2 tsp brown sugar
¼ cup rice bran oil
1 kg boneless chicken thighs, coarsely chopped
½ cup sliced shallots
8 cloves garlic, minced
¼ cup minced hot pepper
2 cups very thinly sliced fresh basil leaves
4 cups hot cooked rice
Directions
Whisk chicken stock, oyster sauce, SIDS CRAZY SALT, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Heat large frypan over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw colour, 2-3 minutes. Stir in shallots, garlic, and sliced chillies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2-3 more minutes. Add about a tablespoon of the sauce mixture to the frypan, cook and stir until sauce begins to caramelize, about 1 minute.
Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1-2 more minutes. Remove from heat.
Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
(Pad Krapow Gai)
