Crispy Chicken Krapow ผัดกะเพราไก่ - Episode 272

Hello, welcome to the Spoon Fork Heart Kitchen. Sawasdee ka, my name is Sherry. Today I'm going to show you how to make the crispy chicken with basil sauce. First I'm going to prepare the protein first. For the chicken, I use the chicken breast. I use one and a half pounds. I'm going to cut them to the bite size. I'm not going to cut them too thin because the chicken breast is very quick and easy to cook. I'm gonna cut them to about one inch. Okay, so I'm done cutting the chicken. I cut them about this size, this big. Okay, and now I'm going to marinate the chicken. Okay, and I'm just going to give them a very simple marinade, only a few ingredients. So I'm gonna use the half teaspoon salt and then the half teaspoon white pepper. Okay, and I'm going to use one egg. Okay, and then I'm going to give them a good mix. Just mix everything together. For this recipe today, I just want to try something new because normally when you order pad kra pao, even in Thailand over here, they just give you the option of all the meat. But normally they don't fry them. They're just like, just the meat. Even seafood or beef or pork or chicken, you order. But this one, today I will try something different. I will deep fry them before I put the pad kra pao sauce. All right, so now our protein is done. So I'm just gonna set it on the side. Next, we're gonna prep our sauce and prep our vegetables. So let's prep the sauce first. We prep the protein first so the protein has a chance to give a marinade, give a chance for the egg to make the chicken come to be moist and juicy. So now we're gonna make the sauce first. So I'm going to use two tablespoons of oyster sauce. This is gonna be very simple and easy for the sauce to like you usually do the pad kra pao. Okay, I'm gonna use two tablespoons. I forget I said two tablespoons. Okay, and next I'm gonna use a black soy sauce. Okay, I'm gonna use one tablespoon of black soy sauce. And next, I'm gonna use two tablespoons of the seasoning soy sauce. Two tablespoons. Okay, and next I'm going to use two tablespoons of fish sauce. Okay, and this is all the salt in it. Next, I'm going to blend all the salt in it with the sugar. I use one and a half teaspoon sugar. One and a half teaspoon. And next, I'm going to use the cornstarch. I'm gonna use two teaspoons of cornstarch. Okay, go in. Cornstarch. And the last ingredient for the sauce is gonna be one full cup of water. Okay, just mix everything well and then set it on the side. And next, we're going to prep our vegetables. Alright, so next, I'm going to pound our chili and garlic. I use four cloves of garlic and I use three Thai chilies. Okay, for the spicy, if you cannot be handle with spicy, just cut it down the chili. Or if you like more spicy, you just put it more. You can control your spicy. This is all up to you. Okay, no chili like to jump into your eye. If you use the pestle, you can chop them very small but it will be open up more flavor when you use a pestle and mortar. But be careful if you use the pestle and mortar. Sometimes, when you pound them, the chili, especially with the chili, they only like to jump into your eye. We just like to use the hand to cover and not try to look at them too much. Okay, now our chili and garlic is done. Okay, I just try to break them to the small pieces and open up all the flavor. So I don't really pound them until they turn to be paste or something. Alright, so now I'm going to remove the chili and garlic. Set it on the side and we move on to our Thai basil. Okay, next I'm going to use one cup of Thai basil. Okay, I'm just going to pick them. Okay, I'm just going to use one cup. If they have a flower, you can use the flower too. It just gives you flavor. This basil comes from my garden. I think I always tell you every time when I make the ingredient or recipe with the basil. But I'm just so happy that I have them in the backyard because they're not scared of the summer. They're coming more and more and more. So I have a bunch of Thai basil. Okay, and normally when I do the stir-fry with the Thai basil, I just use the whole leaf. But this time, I'm going to chop them up a little bit, making a little bit small. But if your basil is already small, you don't have to do this. But this basil kind of the leaf is big. So I'm going to chop them up a little bit. Okay, it's like a big handful. It's about one cup. Okay, I don't need to chop them very small. I just want to cut them a little bit so they're not too big. Wow, when you chop them, the basil, they open up more. It smells really, really good. Okay, so I'm just going to put the basil in the cup. And now we can go to the next step. Okay, and next, I'm going to use 3-4 cups of all-purpose flour. Okay, 3-4 cups go in. And 1-4 cups of cornstarch. Okay, I'm just going to mix them. Okay, and then I'm going to move to the stove so we can deep-fry. I'm just going to bread them, put the chicken inside the flour, and then the deep-fry. I'm going to do like half at a time. And now, I just check my oil. They're already hot enough. So I'm going to start to deep-fry. Okay, I just put my hand all for dirty. I'm just going to do like about half at a time. Okay, just put all the chicken in here. Okay, yeah, because I think I'm not going to be able to deep-fry everything in one pan. Okay, because more than that. Okay, after your flour covers all the chicken and the egg, it's just like this. Okay, I'm going to start to deep-fry them. Okay, have to go quick. Okay, and they will take about 3-4 minutes depending on how thick you cut the chicken. Okay, it takes me 4 minutes to fry this chicken. And you can see the flour changing color to the light brown. Okay, and I'm going to put this on the side. Okay, and now I'm going to finish our deep-fry the chicken and we can come back for the next step. Okay, this is the last batch I fry. Okay, so take me three times actually, not two times to finish frying all the chicken. Okay. All right, so and now I'm going to set the chicken on the side. Okay, and the last part of this recipe is to put everything together. So, in the pan, I'm changing the cooking pan. So, I'm just going to add two tablespoons of the cooking oil. All right, so you don't have to wait until the oil is hot. You can just add the chili and garlic right away when you just fry. But my pan is already hot. If you can hear the sound. Okay, and I want all the chili and garlic. Okay, and I'm going to give the chili and garlic a mix and cook them until the smell, until the deli really happens to smell the chili and garlic changing the color. Okay, and just a few seconds, not take you long at all because the chili and garlic is cooked very fast. So, now I'm going to add the sauce that we just made earlier. But before you put the sauce, you make sure you mix them first. Okay, and now I'm going to pour the sauce inside the pan. All right, I'm going to bring up the heat, high heat. Okay, and we're going to cook the sauce until a thick, until the sauce and everything mix well and changing the color and become thicker. Okay, just take a minute. Now the sauce changing the color and become thicker. So, now I'm going to add our Thai basil. Oh, Thai basil good. Okay, I give them this mix. The Thai basil, it smells really good. When you chop them up, they even open up more the flavor. Okay, and now when the Thai basil cook and mix well together with the sauce already, time to add the chicken. I hope my pan is not too small. I'm going to add all the chicken. I'm going to lower the heat down. And don't forget to taste your sauce too. If you might need more, you might need more salty or sweet, you can add it on this time. Mine is already good. Okay, I should use a bigger wok, but it's okay. So, now I just have to mix all the sauce. Now the heat is still low because I still want the heat for the sauce. Okay, so I turn it low and try to mix all the chicken and the sauce. Try to make them cover all the sauce. Can't wait. I cannot wait. It smells really good. I know you want some too right now. Okay, here now we're done. Oh my god, look at this. All the salt and all the chicken, crispy chicken, and covered with all the Thai basil, chili, and garlic sauce. I cannot wait to put on proper jasmine rice. Okay, and then now time for me, the waiting for. So, I have to eat this dish with the fried egg. So, I just, oh look at it, egg yolk. I just have to eat with the Thai fried egg. So, I turn it around and cook one egg. Okay, so, oh my god, a little egg, rice, and one piece of chicken. A little bit salty, but when you eat everything together, rice and egg, they're so good. But if you eat by themselves, the chicken is gonna be like, a little bit salty. So, it's better with rice or veggie or fried egg. I can't wait. I want to eat again and again. And also, the cameraman, he can't wait to eat this already. So, I hope you like this video. I hope you like this recipe. If you like them, please give me a thumb up, subscribe, and you will see me for the next recipe. Thank you.