If you’re craving a bold, flavorsome dish that’s quick to whip up and bursting with the authentic taste of Thailand, then this Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe is exactly what you need. With juicy chicken thigh pieces perfectly coated in a blend of savory, spicy, and sweet sauces, brightened by fresh basil leaves and sizzling garlic and chilies, every bite delivers a mouthwatering punch that’s as comforting as it is exciting. It’s a simple yet vibrant meal that effortlessly brings a taste of Thai street food right to your kitchen.
Ingredients You’ll Need
None of the ingredients here are complicated, but each plays a vital role in building the rich, layered flavors that make this dish a standout. From the punchy heat of fresh chilies to the deep umami from oyster sauce and fish sauce, every component adds texture, color, and taste to your Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe.
- Chicken broth: Adds moisture and depth, making the sauce silky and rich.
- Oyster sauce: Brings a savory, slightly sweet umami punch that velvet-coats the chicken beautifully.
- Soy sauce: Provides saltiness and color, balancing the sweet and spicy elements.
- Fish sauce: Imparts an authentic Thai aroma and salty tang that’s truly unique.
- White sugar: Softens the spiciness and enhances the caramelization.
- Brown sugar: Adds a deep, molasses-like sweetness to the sauce glaze.
- Vegetable oil: For stir-frying, allowing quick searing without overpowering flavors.
- Skinless, boneless chicken thighs: Tender and juicy, ideal for absorbing all the bold flavors.
- Sliced shallots: Provide gentle sweetness and a delicate crunch.
- Minced garlic: Infuses the dish with its essential pungent, aromatic presence.
- Minced Thai chilies (or Serrano/hot peppers): Bring a lively heat that wakes up your taste buds.
- Fresh basil leaves: The secret star offering a fresh, peppery, slightly sweet herbal note.
- Hot cooked rice: The perfect neutral base to soak up every bit of the delicious sauce.
How to Make Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
Step 1: Prepare Your Sauce
Begin by whisking together the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar in a bowl until everything is fully combined. This blend is your flavor powerhouse, balancing salty, sweet, and umami tones that will coat the chicken beautifully as you cook.
Step 2: Cook the Chicken
Heat your skillet over high heat and add the vegetable oil. Toss in the chopped chicken thighs and stir-fry just until their color changes. This quick sear locks in juiciness and starts the browning process that’s essential for depth of flavor.
Step 3: Add Aromatics and Chilies
Now it’s time for the fragrance. Stir in the shallots, minced garlic, and minced chilies. Keep the heat high and cook until you notice juices starting to caramelize on the skillet’s surface, intensifying the flavor base with sweet, savory notes.
Step 4: Caramelize with Sauce
Add about a tablespoon of the sauce mixture to your pan and cook it briefly until it starts to caramelize. This technique builds a sticky, flavorful glaze that clings deliciously to each chicken piece.
Step 5: Combine and Glaze
Pour in the remaining sauce, stirring well to deglaze the pan and pick up all those flavorful browned bits. Keep cooking until the sauce thickly glazes the chicken. This is what makes the dish irresistibly saucy and tasty.
Step 6: Wilt in the Basil
Remove the skillet from heat and fold in the fresh basil leaves. Just a quick stir until they wilt, releasing their wonderful aroma and infusing the dish with that unmistakable Thai classic freshness.
Step 7: Serve and Enjoy
Plate your spicy Thai basil chicken alongside hot cooked rice. The fluffy rice soaks up the spicy-sweet sauce, creating a balanced, mouthwatering bite every time.
How to Serve Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
Garnishes
A sprinkle of fresh sliced chilies or a few extra basil leaves on top adds an appealing color contrast and an extra kick of freshness. For some richness, a fried egg with a runny yolk is a classic accompaniment that elevates this dish to an indulgent street food treat.
Side Dishes
This dish shines when paired with simple sides like steamed jasmine rice or quick cucumber salad to cool the palate. You can also serve it with a light clear soup to balance the bold, spicy flavors of the basil chicken.
Creative Ways to Present
For an impressive presentation, serve the Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe in small bowls garnished with crispy shallots and fresh herbs, alongside separate dishes of chili slices and lime wedges for personal customization. It’s perfect for a casual party or sharing with friends around the table.
Make Ahead and Storage
Storing Leftovers
Leftover Pad Krapow Gai keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making reheated portions just as delicious—if not better—than when freshly cooked.
Freezing
This dish freezes well for up to 2 months. Just allow it to cool completely, pack it in a freezer-safe container, and thaw overnight in the fridge before reheating gently to preserve the tender texture.
Reheating
Reheat your Spicy Thai Basil Chicken over medium heat in a skillet, adding a splash of water or broth if needed to loosen the sauce. Avoid the microwave for best texture, and stir in fresh basil after reheating to restore that vibrant herbal brightness.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute with chicken breast, but thighs remain juicier and more flavorful, especially with the high-heat stir-fry method used in this recipe.
How spicy is this dish? Can I adjust the heat?
The spiciness depends on the type and amount of chilies you use—feel free to reduce or increase chilies to suit your taste. Using milder peppers works well too!
Is this recipe gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce alternative and check that your oyster sauce is gluten-free as well.
Can I make this dish vegetarian?
Absolutely! Replace chicken with firm tofu or mushrooms and use vegetarian oyster sauce or mushroom sauce for a similar umami profile.
What kind of basil should I use?
Traditional Thai holy basil has a unique peppery flavor, but if you can’t find it, sweet basil is a good substitute that still adds wonderful aroma and freshness.
Final Thoughts
Trust me, once you try this Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe, it will fast become one of your go-to meals for any day you want something packed with bold flavor and ready in a snap. The balance of spicy heat, savory depth, and fresh herbaceous brightness is simply irresistible. So gather your ingredients, fire up your skillet, and enjoy a taste of Thailand from the comfort of your home!
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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 Dish
- Method: Stovetop
- Cuisine: Thai
Description
Spicy Thai Basil Chicken (Pad Krapow Gai) is a quick and flavorful stir-fry dish featuring tender chicken thighs cooked with aromatic garlic, shallots, and fiery Thai chilies, all tossed in a savory and slightly sweet sauce, and finished with fresh basil leaves. Perfectly served over hot steamed rice, this classic Thai street food recipe brings a delicious balance of spicy, savory, and herbal notes ideal for a fast and satisfying meal.
Ingredients
Sauce
- 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
Stir-fry
- 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 (for serving)
Instructions
- Prepare Ingredients: Gather all ingredients including chicken broth, sauces, sugar, chicken thighs, shallots, garlic, chilies, basil, and cooked rice.
- Make the Sauce: Whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar in a bowl until well blended to create a balanced savory and sweet sauce base.
- Cook Chicken: Heat a large skillet over high heat and add vegetable oil. Add the chopped chicken thighs and stir-fry for 2 to 3 minutes until the meat loses its raw pink color and begins to brown slightly.
- Add Aromatics: Stir in sliced shallots, minced garlic, and chopped chilies. Continue cooking on high heat for another 2 to 3 minutes until some juices caramelize on the bottom of the pan, developing deep flavor.
- Caramelize Sauce: Add about 1 tablespoon of the prepared sauce mixture to the skillet. Cook and stir for about 1 minute until the sauce starts to caramelize, enhancing the dish’s richness.
- Combine Sauce and Chicken: Pour the remaining sauce into the skillet. Cook and stir until the sauce deglazes the pan and glazes the chicken, about 1 to 2 minutes, coating the meat evenly.
- Add Basil: Remove the pan from heat, stir in the fresh basil leaves, and toss until the basil just wilts, about 20 seconds, releasing its fragrant aroma.
- Serve: Plate the spicy Thai basil chicken hot over steamed rice and enjoy this authentic, quick Thai meal immediately.
Notes
- Adjust the amount of chilies to control the heat level according to your preference.
- Substitute chicken thighs with ground chicken or pork if preferred.
- Fresh Thai basil is essential for authentic flavor; if unavailable, substitute with sweet basil but expect a milder taste.
- Serve immediately after cooking to enjoy the best texture and flavor.
- This recipe is suitable for a quick stovetop meal, perfect for busy weeknights.
