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
Scale
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.
