How to Make Jet Tila's Thai Basil Chicken
How to Make Jet Tila's Thai Basil Chicken is a medium Thai recipe that serves 4. 460 calories per serving. Recipe by Food Network on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $17.55 total, $4.39 per serving
Ingredients
- 1 lb Ground Chicken (preferably 93% lean)
- 4 Tbsp Vegetable Oil (use a neutral oil with high smoke point)
- 4 pcs Large Eggs (one per serving, fried sunny side up)
- 4 cloves Garlic (peeled and roughly smashed then minced)
- 2 pcs Thai Bird Chilies (thinly sliced; adjust to taste, wear gloves when handling)
- 200 g Green Beans (trim ends, cut into 2‑inch pieces)
- 1/4 cup Chicken Stock (low‑sodium)
- 1 tsp Chicken Powder (adds umami)
- 1/2 tsp MSG (optional, enhances flavor)
- 1 Tbsp Sweet Soy Sauce (Thai sweet soy, less salty, slight molasses flavor)
- 1 Tbsp Thai Oyster Sauce (Thai style, sweeter and less salty than Chinese version)
- 1/4 tsp White Pepper (adds floral heat)
- 1 cup Thai Basil Leaves (loosely packed, fresh; substitute Italian basil if unavailable (use 1.5× amount))
- 2 cup Jasmine Rice (uncooked; yields about 4 cups cooked)
Instructions
Prepare Aromatics
Peel the garlic cloves, smash them with the flat side of the knife, then give a rough chop. Slice the Thai bird chilies thinly. Set both aside in a small bowl.
Time: PT5M
Trim and Cut Green Beans
Snap off the ends of the green beans and cut them into 2‑inch pieces. Rinse and pat dry.
Time: PT5M
Cook Jasmine Rice
Rinse the rice until water runs clear, then cook 2 cups rice with 2 ½ cups water in a rice cooker or saucepan according to package directions.
Time: PT15M
Temperature: Medium
Fry the Egg
Heat 1 Tbsp oil in the wok over medium‑high heat until you see a thin white smoke. Crack an egg directly into the oil, then immediately ladle hot oil over the top to set the whites. Fry until whites are set but the yolk remains runny, about 2‑3 minutes. Remove with a slotted spoon and drain on paper towels. Repeat for remaining eggs.
Time: PT4M
Temperature: Medium‑High
Sear Ground Chicken
Add 2 Tbsp oil to the empty wok, heat until shimmering. Add the ground chicken in a single layer, pressing down with the spatula to maximize contact. Let it sear undisturbed for 1‑2 minutes until edges turn golden.
Time: PT2M
Temperature: Medium‑High
Incorporate Garlic and Chilies
Break the partially cooked chicken into bite‑size pieces, then add the minced garlic and sliced chilies. Stir‑fry for another 2 minutes until fragrant and the chicken is about 50 % cooked.
Time: PT2M
Temperature: Medium‑High
Add Green Beans
Add the cut green beans to the wok and stir‑fry for 2 minutes, keeping them crisp‑tender (al dente).
Time: PT2M
Temperature: Medium‑High
Create the Braising Sauce
Pour in the chicken stock, then stir in chicken powder, MSG, sweet soy sauce, and Thai oyster sauce. Bring to a gentle boil and let the mixture reduce by about half, about 5 minutes, until it thickens into a glossy gravy.
Time: PT5M
Temperature: Medium
Add First Half of Basil
Stir in half of the Thai basil leaves, allowing them to wilt and perfume the sauce for 1 minute.
Time: PT1M
Temperature: Medium
Finish with Remaining Basil and White Pepper
Add the remaining basil leaves and sprinkle white pepper over the dish. Toss quickly until the basil is bright and glossy, about 1 minute.
Time: PT1M
Temperature: Medium
Plate and Serve
Spoon a mound of jasmine rice onto each plate, top with a generous portion of the basil chicken, and place a fried egg on top. Finish with an extra dash of white pepper if desired. Serve immediately with a fork and spoon as per Thai tradition.
Time: PT2M
Nutrition Facts
- Calories
- 460
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Gluten‑Free if using gluten‑free sweet soy sauce, Contains meat, Not vegan
Allergens: Eggs, Soy (sweet soy sauce, oyster sauce), Shellfish (oyster sauce)
Ingredient Substitutions
- Instead of Ground Chicken: ground turkey, ground pork
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Large Eggs: egg whites only
- Instead of Garlic: garlic paste (1 tsp)
- Instead of Thai Bird Chilies: serrano chilies, dried Thai chilies (double amount)
- Instead of Green Beans: snap peas, broccoli florets
- Instead of Chicken Stock: water with extra chicken bouillon
- Instead of Chicken Powder: additional MSG
- Instead of MSG: soy sauce extra
- Instead of Sweet Soy Sauce: regular soy sauce + a pinch sugar
- Instead of Thai Oyster Sauce: regular oyster sauce
- Instead of White Pepper: black pepper (slightly less floral)
- Instead of Thai Basil Leaves: Italian basil
- Instead of Jasmine Rice: basmati rice
Equipment Needed
- Wok or Large Skillet
- Sharp Chef’s Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Spatula or Wooden Stir‑Fry Spoon
- Small Bowl
- Rice Cooker or Saucepan
- Paper Towels
Critical Steps — Do Not Skip
- Frying the egg with oil hot enough to produce a thin white smoke ensures a fluffy texture without excess oil absorption
- Allowing the ground chicken to sear before stirring creates a deeper flavor
- Reducing the sauce until it coats the meat and basil – this is the hallmark of authentic Thai basil chicken
Chef Tips from the Video
- Use Thai sweet basil (Thai holy basil) for authentic licorice‑like flavor; Italian basil works only as a last resort
- A high‑smoke‑point oil like vegetable or peanut oil is essential for the fluffy fried egg
- For extra heat, add a pinch of dried Thai chili flakes to the sauce
Troubleshooting
Sauce is too thin
Continue simmering uncovered until it reduces to a glossy, coat‑the‑back‑of‑spoon consistency.
Basil turns dark and wilted
Add the basil at the very end of cooking and stir just until wilted; avoid over‑cooking.
Ground chicken releases too much water
Pat the chicken dry with paper towels before cooking or increase heat to evaporate excess moisture quickly.
Egg yolk overcooked
Fry the egg just until whites set; keep the heat medium‑high and remove immediately.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove; add a splash of water if sauce thickens too much
Freezer: The chicken and sauce freeze well for up to 1 month, but basil loses flavor – add fresh basil after reheating
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Prep garlic, chilies, and green beans up to 2 hours ahead and store in the fridge in separate containers
- Cook jasmine rice in advance and reheat with a damp paper towel covering the bowl
Frequently Asked Questions
What is the cultural significance and history of Thai Basil Chicken (Gai Pad Krapow) in Thai street food cuisine?
Thai Basil Chicken, known as Gai Pad Krapow, is one of Thailand’s most beloved street‑food staples. It originated as a quick, inexpensive dish sold from roadside stalls, featuring readily available ingredients like ground chicken, holy basil, and chilies, and is traditionally served over rice with a fried egg on top.
What are the traditional regional variations of Gai Pad Krapow in Thailand?
In Central Thailand the dish uses holy (Thai) basil and often includes fish sauce, while in the North you may find it made with pork and a milder chili level. Southern versions sometimes add coconut sugar for extra sweetness. Jet Tila’s version stays true to the central street‑food style with Thai basil and a sweet‑soy‑based sauce.
How is Thai Basil Chicken traditionally served in Thailand?
It is typically plated over a steaming mound of jasmine rice, topped with a sunny‑side‑up egg, and eaten with a fork and spoon. Diners break the yolk, mix it into the rice, and scoop up the fragrant chicken‑basil mixture in one bite.
On what occasions is Gai Pad Krapow commonly eaten in Thai culture?
Gai Pad Krapow is an everyday comfort food, enjoyed for lunch or dinner. It’s also a popular quick‑serve option at festivals, night markets, and family gatherings because it can be prepared fast and feeds a crowd.
What makes Thai Basil Chicken special compared to other Thai stir‑fries?
The dish’s signature is the reduction sauce that becomes a glossy, slightly sweet‑salty glaze, and the use of Thai holy basil, which imparts a distinct anise‑like aroma. The addition of a runny fried egg adds richness and balances the heat.
What are the most common mistakes to avoid when making Thai Basil Chicken at home?
Common errors include over‑stirring the ground chicken before it sears, adding basil too early so it turns dark, using too much oil for the egg, and not reducing the sauce enough, which results in a watery dish.
Why does this recipe use sweet soy sauce and Thai oyster sauce instead of regular soy sauce?
Sweet soy sauce provides a mild sweetness and lower salt level, while Thai oyster sauce adds a rounded, less salty umami. Together they create the balanced sweet‑savory glaze characteristic of street‑style Gai Pad Krapow.
Can I make Thai Basil Chicken ahead of time and how should I store it?
Yes. Prepare the chicken and sauce up to 2 hours ahead, keep it in an airtight container in the refrigerator, and reheat gently on the stove. Cook the rice and fry the eggs fresh, then assemble just before serving for the best texture.
What texture and appearance should I look for when the sauce is finished?
The sauce should coat the back of a spoon, be glossy, and have reduced to roughly half its original volume. The basil leaves should be bright green, slightly wilted but still glossy, and the chicken should be tender with a light caramelized edge.
How do I know when the Thai Basil Chicken is done cooking?
When the sauce has thickened to a glaze, the basil is wilted and glossy, and the ground chicken is no longer pink. A quick taste should reveal balanced sweet‑salty flavors with a hint of heat from the chilies.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network features a wide range of cooking shows, chef tutorials, and recipe videos covering diverse cuisines, techniques, and home‑cooking tips, aiming to inspire viewers to cook confidently at home.
How does the YouTube channel Food Network's approach to Thai cooking differ from other cooking channels?
Food Network often presents Thai recipes with clear, step‑by‑step visuals and emphasizes ingredient accessibility for American home cooks, whereas many niche channels may focus on authentic techniques or regional nuances without simplifying ingredient sourcing.
Last updated: September 2, 2026
