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
Scale
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.