If you are craving a vibrant, flavorful dish that packs a punch, the Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe is exactly what you need. This classic Thai street food favorite combines tender chicken with fragrant basil and fiery chilies, creating a perfect harmony of heat, sweetness, and umami that dances on your taste buds. It’s quick to prepare yet richly satisfying, making it an ideal meal for busy weeknights or whenever you want to transport your kitchen straight to the bustling streets of Bangkok.
Ingredients You’ll Need
This Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe uses simple, easily accessible ingredients that come together to build layers of flavor. Each element plays a crucial role, whether it’s adding depth, heat, or that signature fresh aroma from the basil.
- Chicken broth: Adds moisture and a savory base to the sauce without overpowering the other flavors.
- Oyster sauce: Brings a luscious, slightly sweet umami depth essential to authentic Thai cooking.
- Soy sauce: Enhances saltiness and gives the dish that rich, dark color.
- Fish sauce: Provides a pungent, salty kick that rounds out the savory profile perfectly.
- White sugar: Balances heat and saltiness with a subtle sweetness.
- Brown sugar: Adds caramel notes and layers of complexity to the sauce.
- Vegetable oil: Ideal for high-heat stir-frying to tenderize the chicken.
- Chicken thighs (skinless, boneless): Tender and juicy, they soak up flavors beautifully.
- Shallots: Mellow and slightly sweet, they add texture and a mild onion flavor.
- Garlic: Infuses the dish with a pungent, aromatic foundation.
- Thai chilies or Serrano peppers: Bring fiery heat that defines this classic dish.
- Fresh basil leaves: The star ingredient that imparts a fragrant, peppery freshness.
- Hot cooked rice: The perfect vehicle to soak up the rich, spicy sauce.
How to Make Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
Step 1: Prepare Your Sauce Mixture
Start by whisking together the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar until the ingredients are fully combined. This mixture will be the flavorful glue that holds your dish together, balancing salty, sweet, and umami notes.
Step 2: Sear the Chicken
Heat your large skillet over high heat, then drizzle in the vegetable oil. Toss in the chicken pieces and stir-fry just until they lose their raw pink color, about 2 to 3 minutes. High heat is crucial here because it locks in the juices and begins the caramelization process.
Step 3: Cook Aromatics and Chilies
Next, add the sliced shallots, minced garlic, and chopped Thai chilies. Continue stir-frying on high heat until the mixture begins to caramelize slightly against the pan, lending a subtle smoky sweetness that complements the spice beautifully.
Step 4: Add and Caramelize Sauce
Add about a tablespoon of your sauce mixture to the skillet and stir quickly until the sauce starts to caramelize—this intensifies flavors and creates a glossy coating on the chicken. Then pour in the rest of the sauce, scraping the pan to deglaze and pick up all the browned bits. Cook until the sauce thickens and clings to the meat, about 1 to 2 minutes.
Step 5: Finish with Fresh Basil
Remove the pan from heat and stir in the thinly sliced fresh basil leaves. The residual heat wilts the basil just enough, releasing its aromatic oils without overcooking this tender, fragrant herb. Stir for about 20 seconds until the dish smells unmistakably like home-cooked Thai basil chicken.
How to Serve Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
Garnishes
Enhance your Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe by topping it with a fried egg sunny side up for a rich, creamy contrast. A sprinkle of sliced fresh chilies or a handful of chopped scallions adds pops of color and extra flavor dimension.
Side Dishes
Serve this dish alongside steamed jasmine rice to absorb all the wonderful sauce. For a balanced meal, a simple cucumber salad with a tangy dressing helps cool down the spiciness. Alternatively, lightly steamed or stir-fried greens like bok choy or gai lan make excellent companions.
Creative Ways to Present
Turn this everyday favorite into a party dish by serving it in individual lettuce cups for a fresh, hand-held experience. You can also layer the chicken over rice noodles and drizzle with a squeeze of lime for a Thai-inspired bowl. Presentation is an easy way to elevate this comfort food classic.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors will intensify overnight, so it often tastes even better the next day.
Freezing
While freezing is possible, fresh basil tends to lose its vibrant flavor and texture once thawed. If you do freeze leftovers, store the chicken and sauce without the basil, then add fresh basil when reheating to preserve its aroma.
Reheating
Reheat gently in a skillet over medium heat to maintain the texture of the chicken. Add a splash of water or broth if it dries out. Remember to stir in fresh basil toward the end to revive that unmistakable fragrance.
FAQs
What can I substitute if I don’t have Thai basil?
If Thai basil is unavailable, Italian basil can be used as a substitute, though it will impart a slightly different flavor. For a more authentic taste, combining holy basil or a mix of basil with fresh mint or cilantro can bring you closer to the intended aroma.
How spicy is this Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe?
This dish is meant to be quite spicy due to the fresh Thai chilies, but the heat level can be adjusted easily: reduce or omit the chilies for a milder version, or increase them for a serious kick. The balance of sweet and savory helps temper the heat beautifully.
Can I use ground chicken instead of chopped chicken thighs?
Yes! Ground chicken is a convenient alternative and commonly used in many variations. It cooks quickly and soaks up the sauce well, though chopped thighs provide a bit more texture and juiciness.
Is this recipe gluten-free?
To make this Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe gluten-free, use tamari or a gluten-free soy sauce substitute instead of regular soy sauce. Double-check the oyster sauce ingredients, as some brands contain gluten.
What type of rice pairs best with Pad Krapow Gai?
Fragrant jasmine rice is the traditional and best pairing for this dish. Its slightly sticky texture and floral aroma complement the spicy, savory chicken perfectly, soaking up the sauce to create a satisfying bite each time.
Final Thoughts
Preparing the Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe at home is a wonderful way to bring exciting Thai flavors to your dining table without any fuss. Its boldness, ease, and incredible aroma make it an absolute favorite that you will want to cook again and again. So grab your ingredients, follow these steps, and enjoy a deliciously authentic taste of Thailand right in your kitchen!
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Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Spicy Thai Basil Chicken, also known as Pad Krapow Gai, is a vibrant and flavorful stir-fry featuring tender chicken thighs, fresh basil, and a savory-spicy sauce. This quick and easy Thai classic is perfect for a satisfying weeknight dinner, served hot over steaming rice.
Ingredients
Sauce Mixture
- ⅓ 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
- Prepare Sauce: Whisk together the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar in a bowl until well blended to create a balanced, flavorful sauce.
- Heat Oil and Cook Chicken: Heat a large skillet over high heat and drizzle in the vegetable oil. Add the coarse chopped chicken thighs and stir-fry until the chicken loses its raw color, about 2 to 3 minutes, ensuring it cooks evenly on all sides.
- Add Aromatics: Stir in sliced shallots, minced garlic, and chopped chilies. Continue cooking on high heat until the juices released begin to caramelize at the bottom of the skillet, about 2 to 3 minutes, which helps build a deep, savory flavor.
- Incorporate Sauce Base: Add about a tablespoon of the prepared sauce mixture to the skillet. Cook and stir until the sauce starts to caramelize, approximately 1 minute, intensifying its richness.
- Add Remaining Sauce: Pour in the rest of the sauce mixture, cooking and stirring to deglaze the pan—this lifts the flavorful browned bits from the bottom. Continue cooking until the sauce thickly glazes the chicken, about 1 to 2 minutes.
- Add Basil: Remove the skillet from heat and stir in the fresh basil leaves. Cook and stir until the basil wilts lightly, about 20 seconds, to release its aromatic fragrance.
- Serve: Plate the spicy Thai basil chicken hot over freshly cooked rice. Enjoy immediately for the best flavor and texture.
Notes
- You can adjust the level of heat by varying the amount or type of chili used.
- Use chicken thighs for a juicier, more flavorful dish; chicken breast can be substituted but may result in a drier texture.
- Fresh Thai basil is essential for authentic flavor; however, sweet basil can be used if Thai basil is unavailable.
- Serve with jasmine rice for a fragrant complement to the spicy chicken.
- Allow the sauce to caramelize well to develop the signature savory-sweet depth of the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
