This homemade take on a beloved Thai street food classic delivers bold, vibrant flavor even when you swap in everyday sweet basil for the traditional variety. As the chicken sizzles over high heat, the sauce transforms into a sticky, caramelized glaze that clings beautifully to every bite.
For the best outcome, hand-chop or grind your own chicken ahead of time and have every ingredient measured and ready before you turn on the heat.
Table of Contents
What Is Thai Basil Chicken?
Thai Basil Chicken is a quick, high-heat stir-fry featuring finely minced or ground chicken tossed with fragrant garlic, shallots, and fiery chile peppers, all brought together with a savory-sweet sauce and a generous handful of fresh basil leaves. Deeply rooted in everyday Thai cooking, this dish is a staple both in local restaurants and at bustling street food stalls across the country.
Ingredients for Thai Basil Chicken
- The Sauce: A whisked blend of chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar creates the sweet-salty backbone that makes this dish irresistible.
- The Chicken: Boneless, skinless chicken thighs chopped or minced by hand deliver the best texture and richer flavor compared to store-bought ground chicken — though that works in a pinch.
- Shallots & Garlic: These two aromatics build a deep, savory foundation that carries the entire dish.
- Hot Chile Peppers: Thai chiles, serranos, or any hot pepper you prefer bring the heat — dial the quantity up or down based on your spice comfort level.
- Fresh Basil: Traditional versions call for Thai basil or holy basil, each with a unique flavor profile, but regular basil holds its own beautifully.
Step-By-Step Directions
Step 1: Gather and prep all ingredients before you begin.
Step 2: In a bowl, whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar until fully combined. Set aside.
Step 3: Place a large skillet over high heat and drizzle with oil. Add the minced chicken and stir-fry until no pink remains, about 2 to 3 minutes.
Step 4: Add the shallots, garlic, and sliced chiles to the pan. Keep cooking on high heat, stirring frequently, until the juices begin to caramelize on the bottom of the pan, another 2 to 3 minutes.
Step 5: Splash in roughly a tablespoon of the sauce. Stir continuously until it begins to darken and caramelize, about 1 minute.
Step 6: Pour in the remaining sauce and stir to deglaze the pan, scraping up any caramelized bits. Continue cooking until the sauce reduces and glazes the chicken, about 1 to 2 more minutes. Remove from heat.
Step 7: Fold in the fresh basil and toss until just wilted, about 20 seconds.
Step 8: Serve hot over steamed rice and enjoy immediately!
Tips for the Best Results
Chop your own chicken — Hand-mincing chicken thighs gives you a meatier, more satisfying texture than pre-ground chicken from the store.
Keep the heat high — Don’t be tempted to lower the flame. High heat creates the signature caramelized, glossy glaze on the meat.
Prep everything first — This dish moves fast. Have your sauce mixed, vegetables sliced, and basil ready before you even turn on the stove.
Adjust the heat to your taste — Start with fewer chiles and add more once you know your tolerance. You can always go spicier but can’t go back!
Add basil at the very end — Basil wilts and loses its aroma quickly. Stir it in only after removing the pan from the heat for the freshest flavor.
Thighs over breasts — Chicken thighs stay juicy and flavorful under high heat, while breasts can dry out quickly in a stir-fry.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days. Reheat in a hot skillet for best texture, or microwave in short bursts.
Freezer: Freeze cooled portions in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Spicy Thai Basil Chicken (Pad Krapow Gai)
Ingredients
For the Sauce:
- ¼ cup Chicken Broth
- 2 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 1 tsp White Sugar
- 1 tsp Brown Sugar
For the Stir-Fry:
- 1 lb Boneless Skinless Chicken Thighs hand-minced or finely chopped
- 2 tbsp Cooking Oil hand-minced or finely chopped
- 3 cloves Garlic minced
- 2 Shallots minced
- 2-4 Hot Chile Peppers Thai or Serrano — sliced, adjust to taste
- 1 cup Fresh Basil Leaves Thai, holy, or sweet basil
Instructions
- Gather and prep all ingredients before you begin — this dish cooks fast.
- In a mixing bowl, whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar until fully combined. Set the sauce aside.
- Heat a large skillet or wok over high heat. Add oil and let it get hot. Add the minced chicken and stir-fry until no pink remains, about 2 to 3 minutes.
- Add the sliced shallots, minced garlic, and chile peppers. Continue stir-frying over high heat until the juices begin to caramelize on the bottom of the pan, another 2 to 3 minutes.
- Add about 1 tablespoon of the prepared sauce to the pan. Stir constantly until it begins to darken and caramelize, about 1 minute.
- Pour in the remaining sauce and stir well to deglaze the pan, scraping up any caramelized bits from the bottom. Continue cooking until the sauce reduces and glazes the chicken, about 1 to 2 more minutes. Remove from heat.
- Fold in the fresh basil leaves and toss until just wilted, about 20 seconds.
- Serve hot over steamed jasmine rice and enjoy immediately.
Notes
- Chop your own chicken — Hand-mincing chicken thighs gives you a meatier, more satisfying texture than pre-ground chicken from the store.
- Keep the heat high — Don’t be tempted to lower the flame. High heat is what creates that signature caramelized, glossy glaze on the meat.
- Prep everything first — This dish moves fast. Have your sauce mixed, vegetables sliced, and basil ready before you even turn on the stove.
- Adjust the heat to your taste — Start with fewer chiles and add more once you know your tolerance.
- Add basil at the very end — Stir it in only after removing the pan from the heat for the freshest flavor and aroma.
- Thighs over breasts — Chicken thighs stay juicy under high heat, while breasts can dry out quickly in a stir-fry.
- Storage: Refrigerate in an airtight container for up to 3 to 4 days, or freeze for up to 2 months. Reheat in a hot skillet for the best texture.
Nutrition Facts
- Calories: 715
- Total Carbohydrates: 59g
- Dietary Fiber: 1g
- Total Sugars: 6g
- Protein: 50g
- Total Fat: 30g
- Saturated Fat: 7g
- Cholesterol: 156mg
- Sodium: 1,182mg
- Potassium: 670mg
- Calcium: 99mg
- Iron: 6mg
- Vitamin C: 31mg
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| Product | Amazon Link |
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| Carbon Steel Wok with Lid | 👉 Shop on Amazon |
| Fish Sauce (Tiparos or Megachef Brand) | 👉 Shop on Amazon |
| Oyster Sauce (Lee Kum Kee Premium) | 👉 Shop on Amazon |
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