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
Scale
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.
