My Secret Weapon for Thai Cooking

By Pailin's Kitchen · 30 min

Ingredients

Instructions

1. Mix the chicken with all the marinade ingredients and let it sit at least 15 minutes, stirring halfway, until most of the liquid is absorbed and no longer pools.
2. Mix the chili paste with 2 teaspoons of fish sauce to loosen it.
3. Heat a wok or large nonstick skillet over high heat with just enough oil to coat the base. When very hot, add the chicken in one layer. Sear until the underside browns, then toss and cook until cooked through. Remove, leaving the oil in the pan.
4. In the same pan, add a little oil if needed and heat over medium-high. Scramble the eggs so yolks and whites stay slightly marbled. Remove from the pan.
5. Add about 1 tablespoon of oil to the wok over medium heat. Fry the garlic and dried chilies for about 1 minute, until they smell smoky.
6. Add the rice and toss with the garlic, then turn the heat to high. Add the onion, then the chili paste mixture and the sauce, tossing until the grains separate and are evenly coated. Press out any clumps with the spatula.
7. Return the eggs and chicken, with any collected juices (hold back the juices if the rice looks too wet). Turn off the heat, taste and add fish sauce if needed.
8. Add the fresh chilies and Thai basil and toss until the basil wilts. Serve with lime wedges and cucumber slices, squeezing the lime over the rice before eating.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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