Thai Basil Chicken Recipe
Thai Basil Chicken Recipe is a easy Thai recipe that serves 3. 250 calories per serving. Recipe by Kitchen Compass on YouTube.
Prep: 12 min | Cook: 13 min | Total: 35 min
Cost: $12.99 total, $4.33 per serving
Ingredients
- 500 g Boneless Chicken Thighs (cut into bite‑size pieces)
- 1 tsp Soy Sauce (light) (for marinating)
- 10 pieces Garlic Cloves (coarsely crushed)
- 7-8 pieces Thai Bird’s Eye Chilies (coarsely crushed; adjust to heat preference)
- 1/3 cup Shallots (sliced thin)
- 1 handful Thai Holy Basil Leaves (roughly 1 cup loosely packed, torn)
- 1.5 tsp Soy Sauce (light) (for sauce mixture)
- 1.5 tsp Soy Sauce (dark) (adds color and depth)
- 1 tbsp Oyster Sauce (adds umami)
- 2 tsp Granulated Sugar (balances salty flavors)
- 100 ml Water (for sauce dilution)
- 2 tbsp Vegetable Oil (high‑heat oil (peanut oil works well))
Instructions
Marinate Chicken
Place the bite‑size chicken pieces in a bowl, add 1 tsp light soy sauce, and toss to coat. Let sit for 10 minutes.
Time: PT10M
Prepare Aromatics
Coarsely crush the garlic cloves and Thai chilies together. Slice the shallots thinly. Set aside.
Time: PT3M
Make Sauce
In a separate mixing bowl combine 1.5 tsp light soy sauce, 1.5 tsp dark soy sauce, 1 tbsp oyster sauce, 2 tsp sugar, and 100 ml water. Stir until the sugar dissolves.
Time: PT2M
Heat Oil
Heat 2 tbsp oil in a wok or large skillet over high heat until shimmering.
Time: PT1M
Temperature: high heat
Sauté Garlic and Chilies
Add the crushed garlic and chilies to the hot oil. Stir‑fry for about 2 minutes until fragrant but not burnt.
Time: PT2M
Temperature: high heat
Cook Chicken
Add the marinated chicken to the pan. Stir‑fry for 3–4 minutes until the chicken is mostly cooked through and starts to brown.
Time: PT4M
Temperature: high heat
Add Shallots
Stir in the sliced shallots and continue sautéing for another 2 minutes until they soften.
Time: PT2M
Temperature: high heat
Incorporate Sauce (First Half)
Pour half of the prepared sauce mixture over the chicken, stir‑fry for 2 minutes to let the flavors meld.
Time: PT2M
Temperature: high heat
Add Remaining Sauce
Add the remaining sauce and stir for 1 minute until the chicken is fully cooked and the sauce coats everything.
Time: PT1M
Temperature: high heat
Finish with Holy Basil
Turn off the heat, toss in the torn holy basil leaves, and give a quick mix until wilted.
Time: PT1M
Serve
Transfer the stir‑fry to a serving plate. Serve immediately with hot jasmine or white rice and, if desired, a fried egg on top.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 8 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Contains soy, Contains shellfish, Not vegan, Not vegetarian
Allergens: Soy, Shellfish, Gluten
Ingredient Substitutions
- Instead of Boneless Chicken Thighs: Boneless Chicken Breast
- Instead of Soy Sauce (light): Regular soy sauce
- Instead of Garlic Cloves: Garlic paste
- Instead of Thai Bird’s Eye Chilies: Serrano chilies, Jalapeño (milder)
- Instead of Shallots: Red onion
- Instead of Thai Holy Basil Leaves: Thai basil (less authentic)
- Instead of Soy Sauce (light): Regular soy sauce
- Instead of Soy Sauce (dark): Molasses (small amount)
- Instead of Oyster Sauce: Hoisin sauce (different flavor)
- Instead of Granulated Sugar: Brown sugar
- Instead of Vegetable Oil: Peanut oil, Canola oil
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Wok or Large Skillet
- Spatula or Wooden Spoon
- Serving Plate
Critical Steps — Do Not Skip
- Marinate chicken for at least 10 minutes.
- Sauté garlic and chilies on high heat without burning.
- Cook chicken until almost done before adding sauce.
- Add holy basil after turning off the heat to retain aroma.
Chef Tips from the Video
- Use Thai holy basil for authentic flavor; regular basil will taste different.
- Peanut oil adds a subtle nutty note and tolerates high heat well.
- A fried egg with a runny yolk is the classic accompaniment in Thailand.
Troubleshooting
Chicken turns out dry.
Do not overcook; remove from heat as soon as it is just cooked through and finish with the sauce.
Sauce is too watery.
Increase the heat at the end to reduce the sauce, or add a little more oyster sauce for thickness.
Basil loses its bright flavor.
Add the basil after turning off the heat and stir quickly; cover the pan for 30 seconds to let the residual heat wilt it.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat quickly on high heat.
Freezer: Not recommended; basil loses flavor and texture.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare and store the sauce mixture in the fridge for up to 24 hours.
- Pre‑chop garlic, chilies, and shallots and keep them in a sealed container.
- Do not add basil ahead of time; add fresh just before serving.
Frequently Asked Questions
What is the cultural significance and history of Thai Holy Basil Chicken (Pad Krapow Gai) in Thai cuisine?
Thai Holy Basil Chicken, known as Pad Krapow Gai, is a staple street‑food dish in Thailand, celebrated for its bold combination of spicy, salty, and sweet flavors. It reflects the Thai culinary principle of balancing taste and is commonly enjoyed as a quick lunch or dinner with rice and a fried egg.
What are the traditional regional variations of Pad Krapow Gai within Thailand?
In central Thailand the dish often uses regular Thai basil, while in the north it may include added fermented shrimp paste for extra umami. Some regions substitute chicken with pork (Pad Krapow Moo) or beef (Pad Krapow Neua).
How is Pad Krapow Gai traditionally served in Thailand?
It is traditionally served over steaming hot jasmine rice and topped with a sunny‑side‑up fried egg (khai dao). The runny yolk mixes into the rice and sauce, adding richness to the meal.
During which occasions or celebrations is Thai Holy Basil Chicken commonly prepared in Thai culture?
Pad Krapow Gai is an everyday comfort food rather than a ceremonial dish, but it is often prepared for informal gatherings, family meals, and late‑night street‑food cravings.
What other Thai dishes pair well with Pad Krapow Gai?
It pairs nicely with a simple cucumber salad (som tum), clear soups like Tom Yum, or other stir‑fries such as Thai garlic green beans. A side of pickled vegetables also balances the heat.
What makes Thai Holy Basil Chicken special compared to other Thai stir‑fries?
The use of holy basil gives a peppery, slightly clove‑like aroma that is distinct from sweet Thai basil. Combined with high‑heat cooking, the dish delivers a smoky char and a vibrant heat from bird’s eye chilies.
What are the most common mistakes to avoid when making Thai Holy Basil Chicken at home?
Common mistakes include overcooking the garlic (which turns bitter), cooking the chicken too long (making it dry), and adding the basil too early, which dulls its flavor. Also, using low heat prevents the characteristic smoky sear.
Why does this Pad Krapow Gai recipe use both light and dark soy sauce instead of just one type?
Light soy sauce provides saltiness, while dark soy sauce adds depth of color and a subtle sweetness. The combination creates a balanced, glossy sauce without overwhelming the dish.
Can I make Thai Holy Basil Chicken ahead of time and how should I store it?
You can prep the sauce and chop the aromatics up to a day ahead and keep them refrigerated. Cooked Pad Krapow should be reheated quickly on high heat, and fresh basil added at the end to retain its aroma.
What does the YouTube channel Kitchen Compass specialize in?
The YouTube channel Kitchen Compass focuses on clear, step‑by‑step home cooking tutorials that blend global flavors with practical techniques for everyday cooks.
How does the YouTube channel Kitchen Compass's approach to Thai cooking differ from other Thai cooking channels?
Kitchen Compass emphasizes quick, high‑heat stir‑fry methods using readily available ingredients, while providing detailed explanations of each step, making authentic Thai dishes accessible without requiring specialty equipment.
Last updated: September 6, 2026
