Thai Basil Chicken - Thai Takeout So Simple to Make
Thai Basil Chicken - Thai Takeout So Simple to Make is a easy Thai recipe that serves 3. 380 calories per serving. Recipe by Flo Lum on YouTube.
Prep: 10 min | Cook: 12 min | Total: 30 min
Cost: $15.57 total, $5.19 per serving
Ingredients
- 1 pound Chicken Thighs (boneless, skinless, cut into 1‑inch bite‑size pieces)
- 1 cup Thai Basil Leaves (loosely packed, fresh)
- 1 large Shallot (sliced thin)
- 5 cloves Garlic (minced)
- 2 pieces Thai Chilies (optional, sliced)
- 2 tablespoons Vegetable Oil (high smoke point)
- 1 tablespoon Oyster Sauce
- 2 teaspoons Soy Sauce
- 2 teaspoons Fish Sauce (optional; can replace with extra soy sauce)
- 2 teaspoons Dark Sweet Soy Sauce (or dark soy sauce plus a pinch of sugar)
- 2 teaspoons Brown Sugar
- 1 pinch Crushed Red Pepper Flakes (optional for extra heat)
Instructions
Prep Aromatics
Slice the large shallot thinly, mince the garlic cloves, and (if using) slice the Thai chilies.
Time: PT5M
Measure Sauce
In a small bowl combine oyster sauce, soy sauce, fish sauce, dark sweet soy sauce, brown sugar, and crushed red pepper flakes. Stir until sugar dissolves.
Time: PT2M
Heat Oil
Place the wok over medium heat and add vegetable oil. Heat until you see a thin wisp of smoke.
Time: PT1M
Temperature: Medium heat
Stir‑Fry Shallots
Add the sliced shallot to the hot oil and stir‑fry for about 1–2 minutes until softened.
Time: PT2M
Temperature: Medium heat
Add Garlic (and Chilies)
Add the minced garlic (and optional chilies) and stir‑fry for 30 seconds until fragrant.
Time: PT30S
Temperature: Medium heat
Cook Chicken
Add the bite‑size chicken thigh pieces. Stir‑fry for about 6 minutes, or until the chicken is just cooked through and no longer pink.
Time: PT6M
Temperature: Medium‑high heat
Add Sauce
Pour the prepared sauce over the chicken, stir well to coat, and cook for another minute to let the flavors meld.
Time: PT1M
Temperature: Medium‑high heat
Wilt Basil
Turn off the heat and immediately add the Thai basil leaves. Toss quickly for about 10 seconds until the basil wilts.
Time: PT10S
Serve
Transfer the stir‑fry to a serving plate and serve hot over jasmine rice.
Time: PT1M
Nutrition Facts
- Calories
- 380
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 15 g
- Fiber
- 0.5 g
Dietary info: High‑protein, Low‑carb, Dairy‑free, Gluten‑contains (soy sauce)
Allergens: Fish (fish sauce), Shellfish (oyster sauce), Soy (soy sauce)
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken Breast
- Instead of Thai Basil Leaves: Regular Basil, Holy Basil
- Instead of Shallot: Red Onion
- Instead of Garlic: Garlic paste
- Instead of Thai Chilies: Bird's eye chilies
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Oyster Sauce: Hoisin sauce
- Instead of Soy Sauce: Tamari
- Instead of Fish Sauce: Soy sauce
- Instead of Dark Sweet Soy Sauce: Dark soy sauce + 1 tsp sugar
- Instead of Brown Sugar: White sugar
- Instead of Crushed Red Pepper Flakes: Chili powder
Equipment Needed
- Wok or Large Frying Pan
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Spatula or Wooden Spoon
- Small Mixing Bowl (optional)
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Heat oil until shimmering but not smoking
- Add garlic without letting it burn
- Cook chicken just until done, not overcooked
- Wilt basil quickly off the heat
Chef Tips from the Video
- Prep all aromatics before heating the wok; stir‑fry moves fast.
- Use a high smoke‑point oil for a clean, non‑greasy flavor.
- Fresh Thai basil gives the authentic peppery‑sweet note; if unavailable, regular basil works but flavor changes slightly.
Troubleshooting
Garlic burns and turns bitter.
Reduce heat slightly and add garlic after the shallots have softened; stir constantly.
Chicken turns dry.
Do not overcook; remove from heat as soon as it is no longer pink. The residual heat will finish cooking.
Sauce is too salty.
Add a little extra brown sugar or a splash of water to balance the salt.
Basil does not wilt.
Turn off the heat and toss the basil quickly; the residual heat from the pan will wilt it in seconds.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; texture of basil changes.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare and whisk the sauce ahead of time; store in the fridge.
- Chicken can be cut and seasoned a few hours ahead.
- Basil should be added fresh at the end; do not pre‑cook.
Frequently Asked Questions
What is the cultural significance and history of Thai Basil Chicken in Thai cuisine?
Thai Basil Chicken, known as Pad Krapow Gai, is a staple street‑food dish in Thailand. It showcases the classic Thai flavor trio of salty, sweet, and spicy, and is traditionally served over rice with a fried egg on top.
What are the traditional regional variations of Thai Basil Chicken in Thailand?
In central Thailand the dish uses holy basil (bai krapow) and often includes bird’s eye chilies for heat. In the south, coconut sugar may replace brown sugar, and some versions add ground pork instead of chicken.
How is authentic Thai Basil Chicken traditionally served in Thailand?
It is typically served hot over steamed jasmine rice with a crispy fried egg (sunny‑side‑up) on top, allowing the runny yolk to enrich the sauce.
What occasions or celebrations is Thai Basil Chicken associated with in Thai culture?
Pad Krapow Gai is an everyday comfort food but is also popular at family gatherings and night‑market stalls because it’s quick, inexpensive, and satisfies hungry crowds.
What makes Thai Basil Chicken special or unique in Thai cuisine?
The dish’s hallmark is the fragrant Thai basil that adds a peppery‑sweet aroma, combined with the punch of garlic, chilies, and fish sauce, creating a bold flavor in minutes.
What are the authentic traditional ingredients for Thai Basil Chicken versus acceptable substitutes?
Authentic ingredients include Thai (holy) basil, fish sauce, oyster sauce, dark sweet soy (kecap manis), and bird’s eye chilies. Substitutes can be regular basil, extra soy sauce for fish sauce, and dark soy with a pinch of sugar for kecap manis.
What other Thai dishes pair well with Thai Basil Chicken?
Pad Thai, Som Tum (green papaya salad), and a simple cucumber relish make great companions, as does a side of steamed jasmine rice.
What are the most common mistakes to avoid when making Thai Basil Chicken at home?
Common errors include burning the garlic, overcooking the chicken, and adding basil too early so it turns mushy. Keep the heat high, add garlic briefly, and wilt the basil off the heat.
Why does this Thai Basil Chicken recipe use both oyster sauce and fish sauce instead of just soy sauce?
Oyster sauce adds a subtle umami depth, while fish sauce contributes the characteristic salty‑savory Thai flavor. Using both creates a more balanced and authentic taste than soy sauce alone.
Can I make Thai Basil Chicken ahead of time and how should I store it?
Yes, you can prepare the sauce and cut the chicken in advance. Store the cooked chicken and sauce separately in the refrigerator for up to 2 days, then reheat and add fresh basil just before serving.
What does the YouTube channel Flo Lum specialize in?
The YouTube channel Flo Lum focuses on simple, home‑cooked meals using fresh, often home‑grown ingredients, with an emphasis on approachable Asian-inspired recipes.
How does the YouTube channel Flo Lum's approach to Thai cooking differ from other Thai cooking channels?
Flo Lum emphasizes using garden‑fresh herbs and vegetables, minimal pantry staples, and quick stovetop techniques, whereas many other Thai channels rely on specialty store ingredients and more elaborate preparations.
Last updated: August 15, 2026
