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Spicy Thai Basil Chicken (Pad Krapow Gai)

Spicy Thai Basil Chicken (Pad Krapow Gai)

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

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