Pan-fried basil egg with tender chicken breast and a rich tomato sauce. The aromatic Thai basil egg pairs beautifully with juicy chicken and a savory-sweet chili sauce that combines oyster sauce, chili bean paste, and a hint of sake.
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1
Cut the chicken breast into three portions and remove any excess fat or connective tissue from the edges. Slice against the grain into large chunks for a tender texture.
2
Season the chicken with salt, sugar, white pepper, and sake, rubbing thoroughly until the liquid is absorbed. Add the cornstarch slurry to retain moisture. Drizzle with sesame or olive oil, place in a vacuum container, and refrigerate for at least 15 minutes.
3
Wash the Thai basil thoroughly and remove any yellowed, blackened, or flowering parts. Drain well and use only the leaves, roughly chopping them into bite-sized pieces.
4
Slice the sweet peppers into rings and the red chili into rings. Mince 2-3 cloves of garlic. Prepare 10-12 cherry tomatoes.
5
Beat 4-5 eggs in a bowl and set aside.
6
Combine chili bean paste, oyster sauce, soy sauce, and sake in a bowl and mix well to create the sauce.
7
Heat a pan over medium heat and add about 2.5 tablespoons of olive oil. Once the oil is warm, add the basil leaves to infuse the oil with fragrance while preventing them from darkening. Season with a pinch of white pepper.
8
Pour in the beaten egg mixture and cook over medium heat. Gently stir to distribute the basil evenly and allow the eggs to set quickly. Don't flip immediately—let the bottom develop a golden-brown crust first. Once golden, cut the omelet into quarters and flip to brown the other side. Before serving, cut into larger pieces.
9
Add olive oil to the same pan and heat over medium. Add the chili and garlic to infuse the oil with aroma. Once fragrant, add the marinated chicken pieces to the pan.
10
Cook the chicken over medium heat—don't use low heat or the meat will release water and lose its browning. Separate the pieces and sear each side until golden.
11
Once the chicken turns white throughout, add the cherry tomatoes. When they begin to soften, pour in the sauce.
12
Pour the sauce into the pan and let it bubble to develop its flavor. When simmering, quickly toss the ingredients to absorb the sauce. Don't reduce the sauce completely—just mix it through, then add the basil egg.
13
Allow the basil egg to absorb the remaining sauce, stirring gently and briefly. Lightly mix in the sweet peppers to retain their crispness. Toss everything together quickly and remove from heat.
14
Season with a pinch of white pepper just before serving. The dish is now ready to enjoy.
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