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
Scale
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
