Thai Basil Chicken with Crispy Eggs by Finn Tonry

Ingredients

• 500g boneless, skinless chicken thighs, cut into bite-sized pieces
• 30g fresh thai or holy basil leaves
• 2 large eggs
• 2 shallots, finely sliced
• 6 garlic cloves, chopped
• 3 red thai chilies, thinly sliced
• 1 tbsp dark soy sauce
• 0.5 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp chili garlic sauce or sriracha
• 1 tbsp fish sauce
• 2 tsp sugar
• 100ml chicken bone broth
• 3 tbsp vegetable oil, divided
• 120g jasmine rice
• 150g water (for rice)

Instructions

1. Rinse jasmine rice until water runs clear, then combine with 150g water in a saucepan, bring to a boil, cover, and steam on low for 12 minutes; remove from heat, fluff with a fork, cover, and rest for 10 minutes.
2. Whisk together dark soy, soy sauce, oyster sauce, chili garlic sauce, fish sauce, and sugar in a small bowl.
3. Heat 2 tbsp vegetable oil in a wok or large frying pan over medium-high heat, add chicken with a pinch of salt, and fry for 4-5 minutes until browned.
4. Add shallots, garlic, and chilies to the pan and cook for 3 minutes until softened and fragrant.
5. Pour in the prepared sauce and bone broth, simmering for 2-3 minutes until the liquid thickens into a glossy glaze.
6. Tear in the basil leaves and stir until just wilted.
7. Heat 1 tbsp vegetable oil in a separate pan over high heat, crack in eggs, and fry for 2-3 minutes until edges are crispy and yolks remain runny.
8. Serve chicken over rice, topped with a crispy fried egg.