Recipe: Thai Spice's Traditional Spicy Chicken Basil (Gai Kapow)
This almost looks exactly like what I had except the egg on the rice was sunny side up and there were no beans or red stuff in the chicken. I LOVE KAPOW!
All of the sauces can be found at an Asian grocery store.
4 tablespoons vegetable oil
3 cloves garlic, minced
2 fresh serrano chilies, chopped fine or 1/2 teaspoon dry ground Thai chili *
3 tablespoons rice cooking wine or sake
10 ounces thinly sliced chicken breast
2 tablespoons Thai fish sauce, Tiparos brand preferred
3 tablespoons Golden Mountain Thai Seasoning Sauce
2 tablespoons Mae Ploy brand Sweet Chilli Sauce
1 teaspoon sugar
Pinch of ground white pepper
1/2 cup chicken stock
1 cup sliced sweet onion
1 cup sliced red bell pepper
15 fresh Thai or Italian basil leaves
Heat oil in wok or saute pan over medium-high heat. Add garlic and chilies and saute until chilies are lightly brown.
Add rice wine and chicken and increase heat to high, stir-frying until chicken is translucent but not completely cooked, about 2 minutes. Add fish sauce, seasoning sauce, Mae Ploy sauce, sugar, pepper, stock, onion and bell pepper and saute for 2 to 3 minutes, allowing sauce to reduce about 30 percent.
Stir in basil leaves until mixed throughout, another 15 to 20 seconds. Remove from wok and serve with jasmine rice.
