If you’re craving a dish that bursts with authentic Thai flavors, the Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe is an absolute must-try. This sizzling stir-fry combines tender chicken thighs with fiery chilies, fragrant garlic, and the unmistakable punch of fresh Thai basil. The perfect balance of savory sauces and a hint of sweetness makes this meal so addictive that you’ll want to make it again and again. It’s quick to prepare yet delivers a comforting, restaurant-quality experience right in your own kitchen.
Ingredients You’ll Need
Don’t let the short list fool you — each ingredient in this recipe plays a vital role in crafting the bold, layered flavor and vivid appearance that make Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe so irresistible.
- Chicken broth: Provides a subtle savory base that keeps the chicken juicy and tender.
- Oyster sauce: Adds a rich, slightly sweet umami depth essential to Thai cuisine.
- Soy sauce: Enhances saltiness and balances the sweetness; adjust to taste.
- Fish sauce: Brings an unmistakable savory punch for authentic Thai flavor.
- White sugar: Light sweetness that smooths out spicy and salty edges.
- Brown sugar: Adds warmth and caramel notes for complexity.
- Vegetable oil: Perfect for high-heat stir-frying without overpowering other flavors.
- Skinless, boneless chicken thighs: Tender and juicy, they’re ideal for quick cooking.
- Sliced shallots: Bring mild onion sweetness that softens during cooking.
- Minced garlic: Essential aromatic that energizes the dish.
- Minced Thai chilies or Serrano peppers: Deliver the signature spicy kick everyone loves.
- Fresh Thai basil leaves: Their unique aroma ties the whole dish together with freshness and herbaceousness.
- Hot cooked rice: Your perfect companion to soak up all the flavorful sauce.
How to Make Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
Step 1: Prepare the Sauce Mixture
Start by whisking together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar in a bowl until everything is well combined. This sauce blend is magical as it balances salty, sweet, and umami notes that will coat the chicken beautifully.
Step 2: Cook the Chicken
Heat a large skillet or wok over high heat and drizzle in the vegetable oil. Add the chopped chicken thighs and stir-fry vigorously until the pieces lose their raw pink color, which should take about 2 to 3 minutes. This technique locks in the juices while ensuring a nice sear on the outside.
Step 3: Add Aromatics and Chilies
Next, toss in the sliced shallots, minced garlic, and fiery chilies. Keep the heat high and stir constantly. Within 2 to 3 minutes, you’ll notice the juices start to caramelize at the bottom of the pan — that’s flavor developing right there.
Step 4: Introduce the Sauce Gradually
Add about a tablespoon of your prepared sauce to the pan first. Cook and stir this in until it starts to caramelize; this builds a delicious glaze. Then pour in the remaining sauce, stirring to deglaze the skillet and lift all those flavorful browned bits from the bottom.
Step 5: Finishing Touch with Basil
Once the sauce has thickened and coats the chicken nicely, remove the pan from heat. Quickly stir in the thinly sliced fresh basil leaves, letting them wilt gently for about 20 seconds. The basil bursts with herbal brightness that completes the dish perfectly.
Step 6: Serve with Rice and Enjoy
Serve your spicy creation piping hot over a bed of freshly cooked rice. This Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe is ready to impress and satisfy your taste buds instantly.
How to Serve Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
Garnishes
For a vibrant finish, sprinkle chopped fresh Thai basil or coriander leaves and add a wedge of lime. A fried egg on top is an authentic Thai touch that adds richness and makes the meal even more comforting.
Side Dishes
This dish pairs beautifully with simple cucumber slices or a tangy papaya salad, which help cool down the spiciness and add fresh crunch on the side. For a heartier meal, steamed jasmine rice is the classic, absorbing all the delicious sauce.
Creative Ways to Present
Try serving this Pad Krapow Gai in a rustic bowl with a side of sticky rice wrapped in banana leaves for a feast-like presentation. Alternatively, turn it into a lettuce wrap to enjoy a low-carb, hand-held version bursting with flavor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The flavors often deepen after resting, so the next day you might find the dish tastes even better!
Freezing
The cooked Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe freezes well. Place it in airtight freezer-safe containers or bags and freeze for up to 2 months. When thawed, the texture holds up nicely, making it ideal for meal prep.
Reheating
Reheat leftovers in a skillet over medium heat or microwave until piping hot. Add a splash of water or chicken broth if the sauce seems dry, and toss in some fresh basil leaves after reheating to revive that fresh herbal aroma.
FAQs
Can I use ground chicken instead of chicken thighs?
Absolutely! Ground chicken works wonderfully and cooks even faster, making the recipe even more convenient. The texture changes slightly but the flavors remain vibrant and authentic.
How spicy is this dish?
The heat level depends on the amount and type of chilies you use. Thai chilies pack a punch, but you can swap for milder peppers or reduce the quantity to suit your spice tolerance.
Is Thai basil essential or can I substitute it?
Thai basil has a unique anise-like flavor that’s key to this dish. If you can’t find it, sweet basil is a decent substitute, but the authentic aroma won’t be quite the same.
Can I make this dish vegetarian?
Yes! Replace the chicken with firm tofu or mushrooms and use vegetarian oyster sauce to maintain the umami richness. The rest of the ingredients and steps stay the same.
What’s the best type of rice to serve with Pad Krapow Gai?
Jasmine rice is the traditional choice. Its fragrant, slightly sticky texture complements the saucy chicken perfectly and helps balance out the spiciness.
Final Thoughts
I hope you give this Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe a try at home because it’s one of those dishes that delivers instant warmth and excitement on your plate. The harmony of spicy, savory, sweet, and fresh basil flavors is simply unbeatable. Trust me, once you have a taste, this recipe will become your go-to for a quick and satisfying Thai meal any night of the week!
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Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Description
Spicy Thai Basil Chicken, or Pad Krapow Gai, is a vibrant and flavorful stir-fry dish featuring tender chicken thighs cooked quickly with fragrant Thai basil, garlic, chilies, and a savory-sweet sauce. This classic Thai street food recipe delivers bold, spicy, and aromatic flavors in just 25 minutes, making it perfect for a fast weeknight dinner served over steaming hot rice.
Ingredients
Sauce Mixture
- 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 ingredients needed to prepare the sauce and the chicken to ensure the cooking process is smooth and efficient.
- Prepare Sauce Mixture: In a bowl, whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar until the mixture is well blended. This will be used to add a rich, savory, and slightly sweet flavor to the dish.
- Cook Chicken: Heat a large skillet over high heat. Drizzle in vegetable oil. Add the coarsely chopped chicken thighs and stir-fry until the chicken changes color and is no longer raw, about 2 to 3 minutes.
- Add Aromatics: Add sliced shallots, minced garlic, and minced chilies to the skillet. Continue cooking over high heat until the mixture starts to caramelize and release fragrant aromas, about 2 to 3 minutes.
- Incorporate Sauce: Pour about a tablespoon of the sauce mixture into the skillet. Cook and stir for about 1 minute until the sauce begins to caramelize and coat the ingredients, enhancing their flavor.
- Deglaze and Glaze: Pour the remaining sauce into the skillet. Stir constantly to deglaze the bottom of the pan, lifting all flavorful bits. Continue cooking until the sauce thickens and glazes the chicken evenly, about 1 to 2 more minutes. Remove the skillet from heat.
- Add Basil: Stir in the very thinly sliced fresh basil leaves. Cook and stir for about 20 seconds until the basil wilts, releasing its aromatic essence.
- Serve: Serve the spicy Thai basil chicken hot over 2 cups of freshly cooked rice. Enjoy immediately for the best flavor and texture.
Notes
- Use skinless, boneless chicken thighs for better texture and flavor absorption.
- Adjust the amount of chilies based on your heat preference.
- Fresh Thai basil is essential for an authentic flavor; substitute with sweet basil if unavailable.
- Serve immediately as the basil wilts quickly and the flavor is freshest right after cooking.
- For a gluten-free version, ensure soy sauce and oyster sauce are certified gluten-free.
