If you’re craving a dish that bursts with bold flavors and a spicy kick, this Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe is exactly what you need. It’s a vibrant and aromatic stir-fry featuring tender chicken thighs cooked with fragrant Thai basil, garlic, and fiery chilies. Every bite delivers a perfect balance of savory, sweet, and spicy notes that come together in a mouthwatering harmony. This recipe is not only quick to whip up but also brilliantly satisfying, making it an irresistible weeknight dinner or a special treat anytime you want a taste of authentic Thai street food at home.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward yet essential ingredients. Each one has a distinct role, whether it’s building the foundation of flavor, adding depth, or bringing that signature herbal freshness that makes the dish pop.
- Chicken broth: Adds moisture and a mild savory backdrop boosting the overall flavor.
- Oyster sauce: Offers a rich umami sweetness that complements the heat.
- Soy sauce: Provides saltiness and color, balancing the other ingredients.
- Fish sauce: Introduces that signature Thai salty tang with depth.
- White sugar: Lightens the heat with a touch of simple sweetness.
- Brown sugar: Adds caramel notes that enrich the sauce beautifully.
- Vegetable oil: Ensures quick and even stir-frying without overpowering flavors.
- Skinless, boneless chicken thighs: Bring tenderness and juicy texture perfect for absorbing the sauce.
- Sliced shallots: Impart a subtly sweet and aromatic layer to the stir-fry.
- Minced garlic: Adds pungent richness and warmth that fills the dish with fragrance.
- Minced Thai chilies (or Serrano): Pack the punch of spice that makes the dish authentically fiery.
- Fresh basil leaves: Provide a bright, herbaceous freshness that lifts every bite.
- Hot cooked rice: The perfect neutral base to soak up all those delicious saucy bits.
How to Make Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
Step 1: Prepare Your Sauce
Start by whisking together the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar until everything is well combined. This blend forms the soul of your dish, marrying umami, sweetness, and saltiness into a luscious sauce that will evenly coat your chicken.
Step 2: Sear the Chicken
Heat a large skillet over high heat and drizzle in the vegetable oil. Toss in your coarsely chopped chicken thighs and stir-fry until the meat turns from pink to opaque, about 2 to 3 minutes. This quick sear locks in juices and sets a beautiful base for the caramelization to come.
Step 3: Aromatics and Chilies
Add the sliced shallots, minced garlic, and vibrant minced chilies to the skillet. Keep the heat high and stir-fry for another 2 to 3 minutes until the mixture starts to caramelize and develop those deep, mouthwatering browned bits on the bottom of the pan. The aromas now will start to transport you straight to the streets of Thailand.
Step 4: Add the Sauce — In Two Parts
Pour in a tablespoon of your prepared sauce and stir quickly, allowing it to caramelize slightly for about a minute. Then add the remaining sauce and stir it all together. As it cooks, the sauce will deglaze the pan, picking up all those caramelized bits and glazing the chicken in a glossy, flavor-packed coating. This is the step where all your hard work and seasoning meld in harmony.
Step 5: Finish with Fresh Basil
Remove the skillet from heat and immediately stir in the fresh basil leaves. Their delicate aroma will wilt just enough, infusing the dish with a fresh, peppery brightness that contrasts beautifully with the rich, spicy sauce. Serve your Spicy Thai Basil Chicken piping hot with freshly steamed rice.
How to Serve Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
Garnishes
A simple fried egg with a runny yolk on top is a classic way to elevate your Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe. The creamy egg yolk mellows the heat and adds a luxurious texture. You can also sprinkle some toasted jasmine rice or crushed peanuts for a delightful crunch.
Side Dishes
This dish pairs wonderfully with crisp cucumber slices or a light, refreshing Thai-style salad like som tam (green papaya salad) to balance the spicy and savory notes. A bowl of clear soup, such as tom yum, provides a tangy and soothing complement as well.
Creative Ways to Present
For a fun twist, serve the chicken in lettuce cups for a hands-on experience that cools the spice. Alternatively, try layering the chicken over noodles or mixing it into a spicy fried rice for a heartier meal. Presentation is your playground, so don’t hesitate to add colorful garnishes and experiment.
Make Ahead and Storage
Storing Leftovers
Spicy Thai Basil Chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors only deepen, making your next meal just as delicious without extra effort.
Freezing
You can freeze the cooked chicken mixture in a freezer-safe container or bag for up to 2 months. When ready to eat, thaw overnight in the fridge for best texture and flavor retention.
Reheating
To reheat, warm the chicken gently in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce. Avoid microwaving if possible to preserve the dish’s delightful textures and flavors.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, though thighs are preferred for their juiciness and richer flavor. If you use breast, cook it just until done to prevent dryness.
How spicy is this dish? Can I adjust the heat?
The recipe packs a good amount of heat thanks to the Thai chilies or Serrano peppers. For less spice, reduce the chili quantity or substitute with milder peppers. You can always add chili later if you want more kick.
Is Thai basil essential or can I use regular basil?
Thai basil has a slightly spicy, anise-like flavor that’s key to authentic Pad Krapow Gai. If unavailable, sweet basil will work but the flavor profile will be a bit different—still delicious though!
Can I make this dish vegetarian?
Yes! Swap the chicken for firm tofu or a plant-based protein and use vegetarian oyster sauce or mushroom soy sauce. The bold flavors in the sauce will still shine beautifully.
What is the best rice to serve with this recipe?
Jasmine rice is the perfect match for Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe thanks to its fragrant scent and slightly sticky texture that helps soak up all the flavors.
Final Thoughts
I can’t recommend this Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe enough for anyone wanting a fast, flavorful, and satisfying meal that feels like a true taste of Thailand. It’s simple enough for weeknights but special enough to impress friends and family. Give it a try, and you might just find your new favorite spicy comfort food!
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Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
Spicy Thai Basil Chicken (Pad Krapow Gai) is a flavorful and quick stir-fry dish featuring tender chicken thighs cooked with aromatic garlic, shallots, and fiery Thai chilies, all glazed in a savory, slightly sweet sauce and finished with fresh basil leaves. Perfectly served over hot steamed rice, this authentic Thai street food favorite delivers vibrant flavors in just 25 minutes.
Ingredients
Sauce Ingredients
- â…“ cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce (or as needed)
- 2 teaspoons fish sauce
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
Main Ingredients
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken thighs, coarsely chopped
- ¼ cup sliced shallots
- 4 cloves garlic, minced
- 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
- 1 cup very thinly sliced fresh basil leaves
- 2 cups hot cooked rice
Instructions
- Gather Ingredients: Prepare all ingredients to ensure a smooth cooking process, including chopping the chicken, slicing shallots, mincing garlic, and slicing basil.
- Mix Sauce: In a bowl, whisk together the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar until completely blended to form the flavorful sauce.
- Heat Oil and Cook Chicken: Heat a large skillet or wok over high heat. Add the vegetable oil, then the chopped chicken. Stir fry the chicken until it loses its raw pink color, about 2 to 3 minutes.
- Add Aromatics: Add the sliced shallots, minced garlic, and chopped chilies to the skillet. Continue cooking on high heat, stirring frequently, until the mixture begins to caramelize and the juices reduce, about 2 to 3 minutes.
- Cook with Sauce (Partial): Add about 1 tablespoon of the prepared sauce mixture to the skillet. Stir and cook until the sauce starts to caramelize slightly, about 1 minute.
- Add Remaining Sauce: Pour in the rest of the sauce. Stir well to deglaze the pan, scraping up any browned bits from the bottom. Continue cooking until the sauce thickens and glazes the chicken, about 1 to 2 more minutes. Then remove from heat.
- Fold in Basil: Stir in the fresh basil leaves. Toss quickly until the basil wilts, about 20 seconds, to release its aroma and flavor.
- Serve: Serve the spicy Thai basil chicken hot over freshly cooked rice. Enjoy the vibrant and spicy flavors!
Notes
- Adjust the amount and type of chili peppers to control the spiciness to your preference.
- Use chicken thighs for juicier, more tender meat; chicken breast can be substituted but results may be less moist.
- Fresh Thai basil is essential for authentic flavor; if unavailable, Italian basil is a less traditional but usable alternative.
- Serve immediately for the best texture and flavor, as the dish is best enjoyed fresh.
- This recipe can be doubled to serve a larger crowd.
