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