If you’re craving a dish that bursts with bold flavors and lively aromas, you’ve got to try this Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe. It’s a vibrant stir-fry that balances fiery heat from fresh chilies, the deep savoriness of fish sauce and oyster sauce, and the fresh brightness of Thai basil. Ready in just 25 minutes, this dish turns simple ingredients into a sensational meal that will make your taste buds sing and your kitchen smell like a bustling Bangkok street food market.
Ingredients You’ll Need
This tasty recipe relies on a handful of straightforward yet essential ingredients, each playing a vital role in creating the authentic flavors and textures that make Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe so unforgettable. From the tender chicken thighs to the punch of fresh chilies, every component contributes to the perfect harmony of taste.
- Chicken broth: Adds moisture and a subtle depth that keeps the chicken juicy and flavorful.
- Oyster sauce: Brings umami-rich sweetness, enhancing the savory notes of the dish.
- Soy sauce: Provides salty, earthy undertones key to balancing the spice.
- Fish sauce: Delivers that distinctive Thai aroma and savory kick.
- White sugar: Balances heat and saltiness with a slight touch of sweetness.
- Brown sugar: Adds caramel-like richness and depth to the sauce.
- Vegetable oil: Perfect for high-heat stir-frying, ensuring a nice sear on the chicken.
- Skinless, boneless chicken thighs: Tender and juicy, they soak up flavors beautifully more than leaner cuts.
- Sliced shallots: Give a subtly sweet onion flavor with a delicate crunch.
- Garlic cloves: Infuse the dish with a pungent, aromatic warmth.
- Minced Thai chilies (or Serrano): The star ingredient for spiciness and authentic heat.
- Fresh Thai basil leaves: Provide that iconic, fragrant herbal note that brings the dish alive.
- Hot cooked rice: The perfect base to soak up the saucy, spicy goodness.
How to Make Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
Step 1: Prepare the Sauce
Start by whisking together the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar in a small bowl. This blend of liquids and sugars will create a complex, well-balanced sauce that’s both sweet and savory, forming the backbone of the dish.
Step 2: Sear the Chicken
Heat your skillet over high heat and drizzle in the vegetable oil. Add the chopped chicken thighs and stir-fry quickly until they lose their raw, pink color. This should take about 2 to 3 minutes. Getting a good sear here locks in the juices and builds flavor right from the start.
Step 3: Add Aromatics and Chilies
Next, toss in the sliced shallots, minced garlic, and minced Thai chilies. Keep that heat high! Stir-frying these ingredients releases their intense aromas and allows the naturally sweet juices to caramelize slightly on the pan surface, building layers of flavor that define this dish.
Step 4: Incorporate the Sauce
Spoon about a tablespoon of the sauce mixture into the skillet and stir until it starts to caramelize, adding a slight glaze to your chicken. Then pour in the remainder of the sauce, stirring well to deglaze the pan and coat every morsel. Continue cooking until the sauce thickens and clings beautifully to the meat—about 1 to 2 more minutes.
Step 5: Finish with Basil
Turn off the heat and fold in the thinly sliced fresh basil leaves. The residual heat wilts them just enough to release their aromatic, slightly peppery fragrance, without dulling their vibrant green color. This final touch makes the dish truly Thai.
How to Serve Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
Garnishes
While this dish is wonderful on its own, adding a perfectly fried egg on top is a classic way to serve Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe. The runny yolk introduces a silky richness that balances the fiery sauce. Fresh cucumber slices or a wedge of lime on the side brighten it up and add a refreshing crunch.
Side Dishes
Pair this stir-fry with steamed jasmine rice to soak up the flavorful sauce. For a more varied spread, consider a simple Thai cucumber salad or a bowl of hot tom yum soup. These light, vibrant sides complement the spicy richness without overpowering it.
Creative Ways to Present
For a playful twist, serve the spicy chicken in lettuce wraps, letting the crisp greens temper the heat and add texture. Alternatively, plate it atop a bed of stir-fried noodles for a heartier, noodle-infused version. The possibilities are endless when you start with such a delicious base.
Make Ahead and Storage
Storing Leftovers
Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as satisfying as freshly made.
Freezing
If you want to keep this dish longer, you can freeze it for up to 1 month. Just cool completely before transferring to a freezer-safe container. When ready to eat, thaw overnight in the fridge for best texture.
Reheating
Reheat your Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe in a skillet over medium heat to revive the crisp edges and fresh basil aroma. Avoid microwaving if you can, since a quick stir-fry style reheating preserves the texture and flavor most effectively.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast can be used, but keep in mind it’s leaner and can dry out faster than thighs. To maintain juiciness, cook it quickly over high heat and avoid over-stirring.
How spicy is this dish?
This dish packs serious heat thanks to the fresh Thai chilies, but you can adjust the spiciness by using fewer chilies or swapping for milder peppers like jalapeño.
What can I substitute for Thai basil?
If you can’t find Thai basil, sweet basil is a fine alternative. While it lacks the distinctive anise flavor, it still adds a lovely freshness to the dish.
Is this recipe gluten-free?
It can be! Just make sure you use gluten-free soy sauce and oyster sauce varieties, as some brands include wheat.
Can I make this vegetarian?
Yes! Replace chicken with firm tofu or mushrooms, and swap fish sauce for soy sauce or a plant-based alternative to keep the umami flavors vibrant.
Final Thoughts
Making this Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe at home is a rewarding way to explore authentic Thai flavors without any fuss. It’s quick, vibrant, and utterly delicious—everything you want for a weeknight feast or an impressive but easy dinner to share with friends. I can’t wait for you to give it a try and fall in love with this iconic dish just like I did!
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Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
A flavorful and spicy Thai classic, Spicy Thai Basil Chicken (Pad Krapow Gai) combines tender chicken thighs with fiery chilies, aromatic garlic, and fragrant fresh basil leaves, all stir-fried to perfection and served over steaming hot rice. This quick and easy stir-fry dish is perfect for a weeknight dinner packed with bold flavors.
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
- Gather Ingredients: Collect all the ingredients needed for the recipe to ensure a smooth cooking process.
- Mix Sauce: In a bowl, whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar until fully blended. This mixture will infuse the dish with its signature savory and sweet flavors.
- Heat Skillet and Cook Chicken: Place a large skillet over high heat and add the vegetable oil. Once hot, add the coarsely chopped chicken thighs and stir fry. Cook for 2 to 3 minutes until the chicken loses its raw color, indicating it is partially cooked.
- Add Aromatics and Chilies: Add sliced shallots, minced garlic, and minced chilies to the skillet. Continue cooking on high heat for another 2 to 3 minutes until some of the juices begin to caramelize at the bottom of the pan, enhancing flavor complexity.
- Add Sauce in Two Parts: Pour about one tablespoon of the prepared sauce mixture into the skillet and stir until it starts to caramelize, about 1 minute. This step helps develop a deeper, richer glaze on the chicken.
- Deglaze and Glaze: Pour in the remaining sauce mixture. Cook and stir thoroughly to deglaze the skillet, loosening any browned bits from the bottom. Continue cooking for 1 to 2 minutes until the sauce thickens and glazes the meat. Then remove the skillet from heat.
- Add Basil: Stir in the thinly sliced fresh basil leaves and mix until wilted, about 20 seconds. The basil adds freshness and an authentic Thai aroma.
- Serve: Plate the spicy Thai basil chicken hot over a bed of steamed cooked rice. Enjoy immediately for the best flavor.
Notes
- Adjust the amount of chilies to suit your preferred spice level.
- Use chicken thighs for juicier, more flavorful meat; chicken breast can be substituted but may be less tender.
- Fresh Thai basil is crucial for authentic flavor; if unavailable, sweet basil can be used as a substitute.
- Serve with jasmine rice for a traditional Thai touch.
- To reduce sodium, use low-sodium soy sauce and limit fish sauce quantity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
