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

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

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

Victor Protasio / Food Styling by Maggie Ruggiero / Prop Styling by Christine Keely

Total Time:
30 mins
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.


  • 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


  1. 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.

  2. 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.

  3. 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.


You can find thin soy sauce, which is subtle in flavor and has a mild salinity, at most Asian grocery stores.

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