Before you start cooking, make sure all your ingredients are prepped and ready. This not only speeds up the cooking process but allows you to focus on the flavors evolving in the pan. Slice the shallots, mince the garlic, and chop the chilies. Be mindful of their heat—remove the seeds if you prefer a milder taste.

In a large wok or skillet, heat the neutral cooking oil over medium-high heat. This step is crucial. The oil should shimmer but not smoke. The right temperature ensures your ingredients cook evenly.

Add the sliced shallots and stir-fry for about two minutes until they start to soften and become fragrant. Next, add in the minced garlic and chilies. You’ll want to watch things carefully here; garlic can burn quickly and turn bitter. Stir constantly for another minute until everything is well combined.

It’s time to introduce the ground chicken to the mix. Use a spatula to break it up as it cooks. You want it to brown nicely, imparting a savory depth to the dish. Cook this for around 5-7 minutes, until the chicken is no longer pink.

Here comes the fun part! Sprinkle in the brown sugar, soy sauce, fish sauce, ginger, and rice vinegar. Stir them in smoothly. You’re crafting an incredible balance of flavors here. Pour in the chicken stock to keep everything moist, and let it simmer for an additional two minutes.

Just before serving, fold in the fresh Thai basil. The heat from the dish will wilt the leaves perfectly, infusing the entire mixture with their unique flavor. This final touch is what makes pad krapow truly special.