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If you love bold flavors and crave a dish that bursts with spicy, savory, and aromatic notes, this Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe is an absolute must-try. It’s a quick and satisfying Thai street food classic that perfectly balances tender chicken, fiery chilies, pungent garlic, and the unmistakable fragrance of fresh basil. Whether you’re cooking for a weeknight dinner or impressing friends with something a little different, this dish brings vibrant colors and punchy flavors to your table in no time.
Ingredients You’ll Need
Getting the ingredients right is essential for achieving the authentic taste and texture of this Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe. Each component contributes something special—whether it’s savory depth, heat, sweetness, or that bright herbal lift from basil.
- Chicken broth: Adds moisture and a subtle savory background that keeps the chicken juicy and flavorful.
- Oyster sauce: Brings a rich umami depth that enhances every bite.
- Soy sauce: Provides saltiness and a touch of color; adjust to your taste.
- Fish sauce: Delivers classic Thai authenticity with its salty, slightly funky kick.
- White sugar: Balances the heat and salt for a harmonious flavor profile.
- Brown sugar: Adds a deeper, caramel-like sweetness that complements the chilies.
- Vegetable oil: Perfect for stir-frying at high heat without burning.
- Chicken thighs (skinless, boneless): Tender and juicy, they stand up well to quick cooking and absorb flavors beautifully.
- Shallots: Mildly sweet and aromatic, they soften into the sauce perfectly.
- Garlic: A must-have punch of savory intensity.
- Thai chilies (or Serrano): The fiery heart of the dish, chopped finely to spread the heat evenly.
- Fresh basil leaves: The star herb—peppery, fragrant, and the finishing touch that defines Pad Krapow.
- Hot cooked rice: Ideal for soaking up all the saucy, spicy goodness.
How to Make Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
Step 1: Gather Ingredients
Before you start cooking, make sure all your ingredients are prepped and within reach. Having everything ready keeps this fast-moving recipe smooth and enjoyable.
Step 2: Prepare the Sauce
In a small bowl, whisk together the chicken broth, oyster sauce, soy sauce, fish sauce, and both sugars until everything is perfectly blended. This sauce is the backbone of the dish, melding salty, sweet, and umami flavors.
Step 3: Cook the Chicken
Heat a large skillet over high heat and add the vegetable oil. Quickly stir-fry the chopped chicken thighs until they just lose their raw pink color, about 2 to 3 minutes. Cooking at high heat seals in the juices and starts building that irresistible Maillard crust.
Step 4: Add Aromatics and Chilies
Next, toss in the sliced shallots, minced garlic, and chilies. Stir everything constantly on high heat for another 2 to 3 minutes, allowing the flavors to marry and the bottom juices to start caramelizing. This transformation is where the magic truly begins.
Step 5: Incorporate the Sauce
Add about one tablespoon of your sauce mixture to the skillet and stir briskly. Let the sauce caramelize for about a minute, intensifying the taste and creating a sticky coating on the chicken pieces.
Step 6: Finish Cooking with the Remaining Sauce
Pour in the rest of the sauce and use a spatula to deglaze the pan, scraping up those caramelized bits for even richer flavor. Let the sauce thicken and glaze the chicken for another minute or two before removing the pan from heat.
Step 7: Stir in Fresh Basil Leaves
Finally, mix in the very thinly sliced basil leaves and stir just until they wilt, around 20 seconds. The fresh basil aroma lifts the whole dish, giving it its signature bright and slightly peppery punch that you can’t get enough of.
Step 8: Serve and Enjoy!
Now that your Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe is ready, serve it piping hot over a bed of steaming, fluffy rice. Dive in and savor every vibrant bite!
How to Serve Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
Garnishes
Sprinkle with a few fresh basil leaves or sliced red chilies on top for extra color and heat. A wedge of lime on the side can also add a refreshing tang that brightens the dish beautifully.
Side Dishes
This dish pairs wonderfully with simple steamed or jasmine rice to soak up the sauce. You can also add a cooling cucumber salad or lightly blanched greens to balance the spice.
Creative Ways to Present
For a fun twist, serve the Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe atop crispy fried rice cakes or wrapped in lettuce cups for a hand-held delight bursting with flavor in every bite.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal just as delightful.
Freezing
You can freeze this dish for up to 2 months. Just cool completely, pack into freezer-safe containers, and thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat leftovers in a skillet over medium heat or in the microwave. Add a splash of water or broth to loosen the sauce if it’s thickened too much, stirring until heated through and fragrant.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, though thighs tend to stay juicier and more flavorful in this quick, high-heat stir-fry.
What if I can’t find Thai basil?
Sweet basil is a decent substitute, though it won’t have quite the same peppery kick. If you can find holy basil, that’s even better and more traditional for Pad Krapow.
How spicy is this dish?
This recipe is fairly spicy due to the fresh Thai chilies. You can adjust heat by using fewer chilies or milder peppers like Serrano.
Is this recipe gluten-free?
To make it gluten-free, substitute soy sauce with tamari or a gluten-free soy sauce alternative, and check that your oyster sauce is labeled gluten-free.
Can I make this dish vegetarian?
Yes! Swap the chicken for firm tofu or mushrooms and use vegetarian versions of oyster sauce and fish sauce to keep that rich umami flavor.
Final Thoughts
There’s something truly irresistible about the blend of spicy, sweet, and savory in this Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe. It’s quick enough for weeknights, exciting enough for guests, and absolutely packed with authentic Thai flavor. Give this recipe a try—you just might find yourself coming back to it again and again!
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Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 to 2.2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Description
This Spicy Thai Basil Chicken, known as Pad Krapow Gai, is a flavorful and quick stir-fry dish featuring tender chicken thighs cooked with aromatic garlic, shallots, and fiery Thai chilies, all glazed in a savory sauce made from oyster sauce, soy sauce, fish sauce, and a touch of sweetness. Finished with fresh Thai basil, this authentic Thai recipe is served hot over steamed rice, delivering a perfect balance of spicy, salty, and sweet flavors for a satisfying weeknight meal.
Ingredients
Sauce
- â…“ cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce, or as needed
- 2 teaspoons fish sauce
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
Main Ingredients
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken thighs, coarsely chopped
- ¼ cup sliced shallots
- 4 cloves garlic, minced
- 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
- 1 cup very thinly sliced fresh basil leaves
- 2 cups hot cooked rice
Instructions
- Gather ingredients: Collect all the required ingredients to ensure a smooth cooking process without interruptions.
- Prepare sauce mixture: In a bowl, whisk together the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar until well blended, creating a flavorful sauce base.
- Cook the chicken: Heat a large skillet or wok over high heat. Drizzle in the vegetable oil, add the coarsely chopped chicken thighs, and stir-fry until the chicken loses its raw pink color, approximately 2 to 3 minutes.
- Add aromatics: Stir in the sliced shallots, minced garlic, and minced chilies. Continue cooking over high heat until some juices start to caramelize at the bottom of the skillet, about 2 to 3 more minutes, enhancing depth of flavor.
- Caramelize with sauce: Add about one tablespoon of the prepared sauce mixture to the skillet. Cook and stir for about 1 minute until the sauce begins to caramelize, adding a savory glaze.
- Combine with remaining sauce: Pour in the rest of the sauce mixture, stirring to deglaze the pan and lift the caramelized bits. Continue cooking until the sauce thickens and glazes the chicken, about 1 to 2 minutes. Remove from heat.
- Add basil: Stir in the thinly sliced fresh basil leaves. Cook and stir for about 20 seconds until the basil is wilted and fragrant, infusing the dish with its signature aroma.
- Serve: Serve the spicy Thai basil chicken hot over cooked rice. Enjoy immediately for best flavor and texture.
Notes
- Adjust the amount of chilies to control the heat level to your preference.
- Using chicken thighs provides moist and tender meat; chicken breasts can be substituted but may result in a drier texture.
- For an authentic flavor, try to use Thai holy basil if available instead of regular sweet basil.
- Serve with a fried egg on top for a traditional Thai street food experience.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
