Spicy Thai Basil Chicken (Pad Krapow Gai) - How to Make Spicy Basil Garlic Chicken

Ingredients

• 1 pound Boneless Skinless Chicken Thighs (coarsely chopped)
• 1 cup Thai Basil Leaves (packed, washed and sliced into thin ribbons)
• 4 cloves Garlic (minced)
• 1 medium Shallot (thinly sliced (or red onion))
• 2 Hot Chili Peppers (thinly sliced; Thai bird's eye preferred, serrano or jalapeño acceptable)
• 1 tablespoon Oyster Sauce
• 1 tablespoon Soy Sauce (low‑sodium optional)
• 1 teaspoon Fish Sauce
• 1 teaspoon Brown Sugar
• 1 teaspoon White Granulated Sugar
• 2 tablespoons Chicken Broth (low‑sodium; water can be used in a pinch)
• 2 tablespoons Vegetable Oil (can substitute rendered chicken fat for extra flavor)
• ¼ teaspoon Salt (to taste)
• 1 Egg (optional fried egg for topping)

Instructions

1. Prepare the glaze

   In a mixing bowl combine oyster sauce, soy sauce, fish sauce, brown sugar, white sugar, and chicken broth (or water). Whisk until the sugars dissolve and set aside.

   Time: PT5M

2. Slice the basil

   Wash a bunch of basil leaves, remove stems, roll 5‑6 leaves tightly and slice into thin ribbons. Optionally cross‑cut the ribbons into shorter pieces.

   Time: PT5M

3. Prep aromatics

   Mince the garlic, thinly slice the shallot (or red onion), and slice the hot chilies (remove seeds for milder heat).

   Time: PT5M

4. Chop the chicken

   Place the chicken thighs in the freezer for about 10 minutes to firm, then coarsely chop into bite‑size pieces using a cleaver or large chef’s knife.

   Time: PT5M

5. Heat the pan and fry chicken

   Heat the cast‑iron skillet over high heat until very hot. Add vegetable oil (or rendered chicken fat) and swirl. Add the chopped chicken and stir‑fry for 2‑3 minutes until it loses its raw pink color.

   Time: PT3M

   Temperature: high

6. Add aromatics

   Add the sliced shallot, minced garlic, and sliced chilies to the pan. Stir‑fry for another 2 minutes until fragrant and the shallots begin to soften.

   Time: PT2M

   Temperature: high

7. Caramelize the mixture

   Continue cooking for 2 minutes, allowing the chicken juices to caramelize on the bottom of the pan.

   Time: PT2M

   Temperature: high

8. Deglaze with part of the glaze

   Drizzle in 2 tablespoons of the prepared glaze. Let it sizzle and caramelize for about 1 minute, scraping the browned bits from the pan.

   Time: PT1M

   Temperature: high

9. Add remaining glaze and finish cooking

   Pour the rest of the glaze into the pan, stir, and cook for another 2 minutes until the sauce thickens and coats the chicken.

   Time: PT2M

   Temperature: high

10. Stir in basil

    Turn off the heat and immediately add the sliced basil ribbons. Toss for about 20‑30 seconds until the basil wilts and turns deep green.

    Time: PT30S

11. Final taste check

    Taste the dish and season with additional salt, soy sauce, or sliced chili if needed.

    Time: PT1M

12. Serve

    Serve the spicy Thai basil chicken over steamed rice. Top each portion with a fried egg if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Thighs: Chicken Breast
• Instead of Thai Basil Leaves: Sweet Basil
• Instead of Garlic: Garlic paste
• Instead of Shallot: Red Onion
• Instead of Hot Chili Peppers: Jalapeño
• Instead of Oyster Sauce: Hoisin sauce
• Instead of Soy Sauce: Tamari
• Instead of Fish Sauce: Soy sauce
• Instead of Brown Sugar: Coconut sugar
• Instead of White Granulated Sugar: Brown sugar
• Instead of Chicken Broth: Water
• Instead of Vegetable Oil: Canola oil

Equipment Needed

• Mixing Bowl
• Whisk
• Large Cast Iron Skillet or Wok
• Sharp Knife (Cleaver or Chef’s Knife)
• Cutting Board
• Wooden Spatula (hole‑spatula)
• Measuring Spoons
• Serving Plate

Critical Steps — Do Not Skip

• Chopping the chicken to a coarse texture
• High‑heat stir‑frying to achieve caramelization
• Deglazing with the glaze to capture browned flavors
• Adding the basil off the heat to preserve its aroma

Chef Tips from the Video

• Freeze the chicken for 10 minutes before chopping – it firms up and makes clean cuts.
• Use rendered chicken fat instead of oil for an authentic, richer flavor.
• If you can find Thai holy basil, use it; it adds a peppery, anise‑like note that regular basil lacks.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze the cooked chicken (without rice) for up to 1 month; reheat gently.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the glaze and store it in the refrigerator for up to 2 days.
• Slice basil and keep it in a damp paper towel in the fridge to stay fresh.
• Chopped chicken can be kept refrigerated for a few hours before cooking.

Frequently Asked Questions