If you have ever craved a vibrant, crave-worthy meal that bursts with flavor and heat, the Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe is an absolute must-try. This dish perfectly balances the fiery punch of chilies with the aromatic freshness of basil, all enveloped in a deeply savory sauce that clings to tender chicken bites. Quick to prepare and wonderfully satisfying, it captures the essence of authentic Thai street food right in your own kitchen.
Ingredients You’ll Need
The beauty of this Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe lies in its simple yet essential ingredients, each playing a key role in delivering the right flavor, color, and texture. From the tender chicken thighs to the punchy Thai chilies and fragrant basil, every component is a building block to an unforgettable dish.
- Chicken broth: Adds a light, savory base to the sauce that keeps it moist and flavorful.
- Oyster sauce: Brings depth and umami richness essential for authentic Thai taste.
- Soy sauce: Offers salty balance, enhancing the overall savoriness of the dish.
- Fish sauce: Packs a salty, briny note distinctive in Thai cuisine.
- White sugar: Balances spicy and salty with a touch of subtle sweetness.
- Brown sugar: Adds warmth and caramel notes to deepen the flavors.
- Vegetable oil: Perfect for high-heat stir-frying without overpowering flavors.
- Skinless, boneless chicken thighs: Juicy and tender, they absorb flavors beautifully.
- Sliced shallots: Offer a mild onion flavor with a touch of sweetness.
- Minced garlic: Adds pungent warmth that is foundational in this recipe.
- Minced Thai chilies (or Serrano): Delivers the signature spicy kick.
- Fresh basil leaves: The star herb that brightens the dish with its sweet, peppery aroma.
- Hot cooked rice: Essential for soaking up every drop of that delicious sauce.
How to Make Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
Step 1: Prepare the Flavorful Sauce
Begin by whisking together the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar in a bowl until smooth and well combined. This sauce mixture is going to be the magic that coats the chicken with layers of sweet, salty, and savory complexity.
Step 2: Start the Stir-Fry
Heat your skillet on high and drizzle in the vegetable oil. When the oil is shimmering, add the coarsely chopped chicken thighs. Stir-fry them quickly just until they lose their raw pinkness, about 2 to 3 minutes. This quick sear locks in the juiciness while preparing the chicken for the exciting flavors ahead.
Step 3: Add Aromatics and Heat
Now toss in the sliced shallots, minced garlic, and minced chilies. The sizzling of these aromatics melded with the chicken releases incredible fragrance. Keep cooking on high heat until the edges start to brown and the pan begins to caramelize those flavorful juices, roughly 2 to 3 minutes. This step is where the dish starts coming alive.
Step 4: Introduce the Sauce
Add about a tablespoon of the sauce mixture to the skillet and stir until it thickens slightly and caramelizes, about a minute. This concentrated glaze intensifies flavor and color, making each bite a burst of savory goodness.
Step 5: Finish Cooking with Remaining Sauce
Pour in the rest of your sauce. Keep stirring patiently as it deglazes the pan, picking up all those crispy brown bits stuck to the bottom, infusing the chicken with even more taste. Cook for an additional 1 to 2 minutes until the sauce thickly glazes every morsel of chicken. Then remove the pan from heat to preserve freshness.
Step 6: Wilt the Basil
Finally, sprinkle in the thinly sliced fresh basil leaves. Toss or stir just until the basil wilts lightly, about 20 seconds. This last step lends a pop of herbal brightness that cuts through the heat and unites all the flavors in perfect harmony.
Step 7: Serve Hot
Dish out the spicy Thai basil chicken over steaming hot rice and prepare to savor an authentic taste sensation!
How to Serve Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
Garnishes
Enhance your plate with a fried egg on top, letting the runny yolk mix with the spicy chicken for an indulgent finish. A wedge of lime adds a zesty punch if you want to brighten and balance the flavors even more.
Side Dishes
This fiery chicken pairs beautifully with simple steamed jasmine rice to soak up every bit of sauce. For a cooling contrast, serve it alongside fresh cucumber slices or a light Thai-style papaya salad for a refreshing crunch.
Creative Ways to Present
Try turning the Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe into lettuce wraps for a fun, hand-held meal with added crispness. You could also spoon it over noodles for a hearty twist or serve it in bowls with vibrant steamed vegetables for a colorful, nutritious spread.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the chicken and rice separately in airtight containers in the refrigerator. This helps maintain the best texture and prevents the rice from becoming overly soggy.
Freezing
The chicken portion of the Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe freezes well. Place it in an airtight container or freezer bag, label it, and freeze for up to 2 months. Rice freezes okay but can lose texture, so fresh cooked rice is recommended on reheating.
Reheating
Reheat the chicken gently in a skillet over medium heat with a splash of water or broth to revive the sauce without drying it out. Warm your rice separately in the microwave or on the stovetop with a sprinkle of water to fluff it back up.
FAQs
Can I make this recipe less spicy?
Absolutely! Reduce the amount of Thai chilies or replace them with milder peppers like jalapeños. You can also remove the seeds to lessen the heat without losing the flavor.
Is fresh basil essential for authentic flavor?
Fresh basil is key to achieving the true aromatic profile of Pad Krapow Gai. While dried basil can be used in a pinch, it won’t deliver the same vibrant aroma and taste that fresh leaves provide.
Can I use chicken breast instead of thighs?
You can swap in chicken breast if you prefer a leaner option, though thighs tend to stay juicier and more tender. Just be careful not to overcook breasts to avoid dryness.
What can I substitute for fish sauce if I don’t have any?
A combination of soy sauce and a splash of lime juice or anchovy paste can mimic the salty, umami tang of fish sauce, though the flavor won’t be exactly the same. It’s best to use fish sauce for authentic taste.
How quickly can I make the Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe?
This dish is perfect for a speedy weeknight dinner, taking about 25 minutes from start to finish. Its quick stir-fry technique means you get full flavor without long cooking times.
Final Thoughts
If you want to bring a little excitement and genuine Thai street food flavor into your home cooking, the Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe is the perfect place to start. It’s easy, quick, and incredibly delicious, sure to become a favorite you’ll want to make again and again. Go ahead and dive into this spicy, fragrant delight—you’ll be so glad you did!
Print
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: Stovetop
- Cuisine: Thai
Description
Spicy Thai Basil Chicken, also known as Pad Krapow Gai, is a quick and flavorful stir-fry dish featuring tender chicken thighs cooked with aromatic garlic, shallots, vibrant Thai chilies, and fresh basil leaves. This authentic Thai recipe delivers a spicy, savory, and slightly sweet sauce that perfectly complements steamed rice, making it an ideal weekday meal ready in just 25 minutes.
Ingredients
Sauce Mixture
- â…“ cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 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 necessary ingredients to ensure a smooth cooking process.
- Prepare sauce mixture: In a bowl, whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar until well combined. This mixture will provide a balanced sweet, salty, and umami flavor.
- Heat skillet and cook chicken: Place a large skillet over high heat and add the vegetable oil. Once hot, add the chopped chicken and stir fry for 2 to 3 minutes until the chicken loses its raw pink color.
- Add aromatics and chilies: Stir in sliced shallots, minced garlic, and chopped chilies. Continue cooking on high heat for another 2 to 3 minutes until the juices begin to caramelize on the bottom of the pan, building deep flavor.
- Add initial sauce portion: Pour about one tablespoon of the prepared sauce mixture into the skillet; cook and stir continuously for about 1 minute until the sauce starts to caramelize and thicken slightly.
- Incorporate remaining sauce: Add the rest of the sauce to the skillet. Cook and stir to deglaze the pan, scraping up any caramelized bits. Continue cooking for 1 to 2 more minutes until the sauce glazes and clings to the chicken.
- Add basil and finish: Remove the skillet from heat and stir in the fresh basil leaves. Cook while stirring for about 20 seconds until the basil wilts and releases its aroma.
- Serve: Plate the spicy Thai basil chicken alongside hot cooked rice. Serve immediately for the best taste and texture.
Notes
- Adjust the amount of chilies according to your preferred spice level.
- Use fresh Thai basil for authentic flavor; if unavailable, sweet basil can be substituted though flavor will differ.
- Chicken thighs are preferred for juiciness; chicken breast can be used but will be leaner and less tender.
- Serve immediately as the basil flavor and texture are best when fresh.
- If you want to reduce sodium, consider using low-sodium soy sauce and oyster sauce.
- This dish pairs well with jasmine rice or steamed sticky rice.
