Krapow Khai Yat Sai (Thai Stuffed Spicy Basil-Chicken Omelet) Recipe

Krapow Khai Yat Sai (Thai Stuffed Spicy Basil-Chicken Omelet)

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This eye-catching omelet is a thin egg layer folded around a savory caramelized ground chicken filling.

By Jazz Singsanong

Updated on July 26, 2023

Tested by

Food & Wine Test Kitchen

Krapow Khai Yat Sai (Thai Stuffed Spicy Basil-Chicken Omelet) — Photo:
Victor Protasio / Food Styling by Maggie Ruggiero / Prop Styling by Christine Keely

Total Time:

30 mins

Servings:

1 to 2 servings

In this eye-catching omelet from Jazz Singsanong, owner of Jitlada in Los Angeles, a thin blanket of folded egg is cut open to reveal a filling of ground chicken and Thai basil that’s been lightly caramelized and flavored with oyster sauce.

“We put this Khai Yat Sai on our menu because it’s a traditional, very comforting dish,” Singsanong says. “We always want people to be able to experience food that we eat at home.”

Umami-rich and lightly caramelized, the ground chicken, tender red bell pepper and aromatic Thai basil filling in this stuffed omelet has a subtle, underlying sweetness. For a dramatic presentation, cut an X into the top of the omelet and fold back the flaps to reveal the piquant, savory interior.

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Ingredients

1 tablespoon Thai thin soy sauce (such as Healthy Boy) (see Note)
1 tablespoon oyster sauce
1 tablespoon granulated sugar
1 teaspoon white pepper
3 tablespoons vegetable oil, divided
1 tablespoon ground Thai chile
2 medium garlic cloves, roughly chopped (about 2 teaspoons)
8 ounces ground chicken
1/2 cup thinly sliced red bell pepper (from 1 small [6-ounce] bell pepper)
1/4 cup packed fresh Thai basil leaves (about 1/4 ounce), plus more for garnish
3 large eggs

Directions

Stir together soy sauce, oyster sauce, sugar, and white pepper in a small bowl; set aside. Heat 2 tablespoons oil in a 14-inch nonstick skillet over medium-high. Add Thai chile and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add chicken; cook, stirring often to break meat into small pieces, until no longer pink, about 6 minutes. Add bell pepper and basil; cook, stirring often, until bell pepper is softened and basil is well combined, about 1 minute and 30 seconds. Add soy sauce mixture; cook, stirring occasionally, until liquid is mostly evaporated and chicken is browned in spots, about 30 seconds. Remove from heat. Transfer chicken mixture to a medium bowl. Remove 4 to 5 bell pepper strips from mixture, and reserve for garnish. Wipe skillet clean.
Whisk together eggs in a medium bowl until very smooth and slightly frothy, about 30 seconds. Return skillet to heat over medium. Add remaining 1 tablespoon oil to skillet, and swirl to coat skillet. Add eggs, and swirl skillet in a circular motion to spread eggs in an even, thin layer. Cook, undisturbed, until eggs are just set and beginning to release from sides of skillet, 1 minute and 30 seconds to 2 minutes. Remove from heat.
Place chicken mixture on center of egg sheet in skillet. Using a spatula, fold 4 sides of egg sheet over filling, overlapping in middle of omelet to form a square pouch. Carefully, hold an inverted plate over omelet; flip skillet and plate to release omelet, seam side down, onto plate. Using a small knife, cut a 4-inch X through top egg layer of omelet, leaving 1/2 inch uncut at each corner. Fold back egg flaps to reveal filling. Garnish with reserved bell pepper and additional basil. Serve immediately.