Air Fryer Pad Kra Pao-Inspired Chicken
Crispy-edged ground chicken tossed with garlic, chile, savory sauce, and plenty of basil, then served over jasmine rice with a fried egg.
Ingredients
Chicken
- 1 lb ground chicken preferably 90–93% lean
- 1 tablespoon neutral oil
- 1 1/2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 teaspoons light soy sauce
- 1 teaspoon granulated sugar
- 1 tablespoon water
- 5 garlic cloves finely chopped
- 1 –2 Thai bird's eye chiles finely chopped, to taste
- 1 packed cup holy basil leaves or Thai basil leaves
For Serving
- 3 cups cooked jasmine rice
- 4 fried eggs preferably with crisp edges and runny yolks
- Lime wedges optional
Instructions
- Preheat the air fryer to 400°F (200°C).
- Place the ground chicken in a shallow air-fryer-safe pan. Drizzle with the oil and break the chicken into several rough chunks without crumbling it too finely.
- Air fry for 7 minutes.
- Meanwhile, stir together the oyster sauce, fish sauce, soy sauce, sugar, and water.
- Break the partially cooked chicken into irregular bite-size crumbles. Add the garlic and chile, pour over the sauce, and toss to coat.
- Air fry for 4 minutes.
- Stir well, exposing fresh surfaces of chicken to the hot pan, then air fry for another 2–3 minutes, until the chicken is cooked through and browned around the edges.
- Remove from the air fryer and immediately fold in the basil. Let stand for about 1 minute, until wilted.
- Serve over jasmine rice and top each portion with a fried egg.
Notes
Holy basil gives the flavor closest to traditional pad kra pao; Thai basil is an easier-to-find substitute with a sweeter, slightly anise-like flavor. For a milder family version, omit the chile from the main batch and add heat to individual portions. Microwave jasmine rice makes this an especially easy weeknight meal.