Thai basil chicken(Pad Krapow Gai) Recipe

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

This Thai Basil Chicken is a quick and flavorful stir-fry made with tender chicken, fresh Thai holy basil, garlic, and chilies, all tossed in a rich, savory sauce. A classic in Thai street food, this dish pairs perfectly with jasmine rice and a fried egg for a complete, restaurant-style meal at home. Ready in under 30 minutes, it’s the ultimate quick dinner packed with bold, aromatic flavors.

Ingredients
    For the Chicken & Sauce:
  • 500 g boneless chicken thighs (finely chopped or ground)
  • 4 cloves garlic (minced)
  • 3–4 Thai bird’s eye chilies (finely sliced, adjust to spice level)
  • 1 tbsp vegetable oil (neutral, e.g., sunflower or canola)
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp dark soy sauce (for color, optional)
  • 1 tsp sugar (preferably palm sugar, or brown sugar)
  • 2 tbsp chicken stock or water
    • For Finishing:
  • 1 large handful Thai holy basil leaves (or substitute with Thai sweet basil if unavailable)
  • 4 fried eggs (optional but traditional)
  • 4 cups steamed jasmine rice (for serving)
Instructions
    Prepare Ingredients
  1. 1
    Finely chop the chicken thighs into small pieces (or use ground chicken). Wash and pat dry the Thai basil leaves. Mince garlic and slice chilies.
    2. Heat the Wok
  2. 2
    Heat a wok or large skillet over high heat (200–220°C) until very hot. Add vegetable oil and swirl to coat.
    3. Fry Garlic & Chilies
  3. 3
    Add the garlic and chilies. Stir-fry quickly for 20–30 seconds until fragrant, making sure they don’t burn.
    4. Cook the Chicken
  4. 4
    Add the chicken and stir-fry, breaking it apart, until fully cooked and slightly browned (5–7 minutes).
    5. Add Sauces & Seasoning
  5. 5
    Pour in soy sauce, oyster sauce, fish sauce, dark soy sauce (if using), sugar, and chicken stock. Stir-fry well, coating the chicken evenly. Cook for another 2–3 minutes until the sauce reduces slightly.
    6. Add Basil Leaves
  6. 6
    Turn off the heat. Toss in the Thai basil leaves and stir until they wilt and release their aroma.
    7. Plate & Serve
  7. 7
    Serve the Thai Basil Chicken hot over steamed jasmine rice, topped with a crispy fried egg for the authentic Thai experience.
Note

Basil Type: Thai holy basil is traditional, but Thai sweet basil works if holy basil is unavailable.

Meat Variations: Can substitute chicken with turkey, beef, or shrimp.

Vegetarian Option: Use firm tofu or mushrooms instead of chicken, with vegetarian oyster sauce.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot wok for best flavor.

Spice Adjustment: For mild heat, reduce the number of bird’s eye chilies or replace with larger red chilies.

Keywords: Thai basil chicken recipe, quick dinner, easy Thai stir-fry, healthy chicken recipe, Asian weeknight meal
Read it online: https://petitepanini.com/recipe/thai-basil-chickenpad-krapow-gai-recipe/