Description
Spicy Thai Basil Chicken, also known as Pad Krapow Gai, is a quick and flavorful stir-fry dish featuring tender chicken thighs cooked with garlic, shallots, fresh Thai chilies, and fragrant basil leaves. This authentic Thai recipe is balanced with a savory sauce made from oyster sauce, soy sauce, fish sauce, and a touch of sweetness from white and brown sugars. Served over hot cooked rice, it delivers a perfect combination of spicy, savory, and aromatic flavors in just 25 minutes.
Ingredients
Scale
Sauce
- â…“ 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
- 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 Ingredients: Gather all ingredients and chop the chicken thighs into coarse pieces. Slice shallots and mince garlic and chilies finely.
- Make the Sauce: In a bowl, whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar until well blended to create the spicy savory sauce for the dish.
- Cook Chicken: Heat a large skillet over high heat and drizzle in the vegetable oil. Add the chopped chicken and stir-fry until it loses its raw color, about 2 to 3 minutes.
- Add Aromatics: Stir in the sliced shallots, minced garlic, and sliced chilies. Continue cooking on high heat, stirring constantly, until juices start to caramelize at the bottom of the pan, about 2 to 3 more minutes.
- Incorporate Sauce Partially: Add about a tablespoon of the prepared sauce mixture to the skillet, cooking and stirring until the sauce begins to caramelize, roughly 1 minute.
- Finish Sauce Cooking: Pour in the rest of the sauce mixture. Cook and stir continuously so that the sauce deglazes the pan, loosening any browned bits. Continue cooking until the sauce thickens and glazes the chicken, about 1 to 2 more minutes. Remove from heat.
- Add Basil: Stir in the sliced fresh basil leaves. Cook and stir for about 20 seconds until the basil wilts and releases its aroma into the dish.
- Serve: Serve the spicy Thai basil chicken hot over 2 cups of freshly cooked rice. Enjoy your authentic Pad Krapow Gai!
Notes
- You can adjust the quantity of chilies based on your preferred spice level.
- Chicken thighs provide more flavor and moisture compared to chicken breasts but can be substituted if preferred.
- For a vegetarian or vegan variation, replace chicken with firm tofu and use mushroom sauce instead of oyster sauce.
- Prepare the sauce mixture ahead of time to speed up the cooking process.
- This dish is best served immediately to enjoy the fresh basil flavor and perfect texture.
