Thai Basil Chicken (Pad Krapow Gai)
23 min
|
easy
|
lactose-free,
low-fat
Recipe by Eunice
Introduction
This Thai street food classic hits hard with garlicky heat, fresh Thai basil, and a glossy blend of oyster, soy, and fish sauce wrapping juicy chicken thighs.
It is a lightning-fast, one-pan dinner made for weeknights and meal prep, best piled over hot rice with a fried egg for that savory, spicy hit you crave.
Ingredients (3 servings)
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Ingredients for the Sauce
- 2 Tbsp oyster sauce oyster sauce 1.27 oz
- 1 Tbsp soy sauce soy sauce 0.5 fl oz
- 1 Tbsp Thai fish sauce Thai fish sauce 0.5 fl oz
- 1 tsp dark soy sauce dark soy sauce 0.17 fl oz
- 1 tsp brown sugar brown sugar 0.14 oz
- 1 Tbsp water water
Ingredients for the Stir-Fry
- 1 lb boneless, skinless chicken thighs, thinly sliced boneless, skinless chicken thighs 1 lb
- 2 Tbsp vegetable oil vegetable oil
- 5 cloves garlic, minced garlic 0.45 head
- 2 Thai red chili peppers, sliced thin Thai red chili peppers 0.2 oz
- ½ medium onion, sliced onion 0.5 ct medium
- 2 cups fresh Thai basil leaves fresh Thai basil leaves 2 oz
How to Make Thai Basil Chicken (Pad Krapow Gai)
-
Set up your mise en place
Slice the chicken thighs thinly against the grain, mince the garlic, slice the chilies, and slice the onion.
Pick the basil leaves and keep them dry so they do not turn black in the pan.
-
Mix the sauce
In a small bowl combine oyster sauce, soy sauce, fish sauce, dark soy sauce, brown sugar, and water until the sugar dissolves.
Taste a dot on a spoon to confirm it is salty-sweet with a deep savory note, then set aside by the stove.
-
Heat the pan hard
Preheat a wok or large stainless or cast iron skillet over high heat until a wisp of smoke appears.
Add the oil and swirl to coat so the aromatics flash fry instead of stewing.
-
Bloom garlic and chilies
Add garlic and chilies and stir constantly for 15 to 20 seconds until fragrant.
Do not brown the garlic or it will taste harsh.
-
Sear the chicken
Add the chicken in a single layer and press it down for 45 to 60 seconds to get contact with the pan.
Stir fry for 2 to 3 minutes until the chicken is mostly opaque with little browned edges, working fast so it stays juicy.
-
Add onion for sweet crunch
Add the sliced onion and stir fry for 60 to 90 seconds until just turning translucent but still crisp.
-
Sauce and glaze
Pour in the sauce and toss hard for 1 to 2 minutes until it reduces to a shiny glaze that clings to the chicken.
If the pan seems dry before it glazes, add a tablespoon of water to deglaze and keep things moving.
-
Finish with basil off heat
Turn off the heat and add the basil leaves, tossing until just wilted and vibrant.
Serve immediately with hot jasmine rice, and if you are extra, crown it with a crispy fried egg.
Substitutions
- Chicken thighs -> ground chicken
- Ground chicken gives you that street-stall texture and soaks up the sauce fast, producing a saucier, clingier bite that is fantastic over rice.
- Thai basil -> holy basil
- Holy basil is classic for pad krapow and brings a peppery, clove-like punch that reads spicier and more herbal than the anise notes of Thai basil.
- Dark soy sauce -> 1 teaspoon regular soy + 1/4 teaspoon molasses
- This combo delivers the color and mild sweetness of dark soy while keeping the same saline backbone so your glaze still looks glossy and tastes balanced.
Tips
- Partially freeze for clean slicing
- Pop the chicken in the freezer for 20 minutes so it firms up and you can slice thin, even strips that cook in a flash.
- Pound your aromatics
- Mash garlic and chilies in a mortar and pestle for a coarse paste that blooms faster and tastes deeper than a simple mince.
- Work in batches if needed
- If your pan is smaller, cook the chicken in two rounds so it sears instead of steaming which keeps the sauce from thinning out.
- Control the glaze
- Pull the pan off heat the moment the sauce turns shiny and clings, because another 20 seconds can tip it into sticky-salty territory.
- Keep basil bright
- Kill the heat before adding basil and toss just until wilted so it stays green and aromatic rather than black and bitter.
- Crispy egg like a pro
- Use a small nonstick pan with 2 tablespoons oil over medium-high, crack in a cold egg, baste the whites with hot oil, and pull when the edges are lacy and golden and the yolk is still runny.
Nutrition Facts *
| Energy | 397 | kcal |
|---|---|---|
| Protein | 37 | g |
| Total Fat | 24 | g |
| Carbohydrates | 7 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chicken turned out tough, what went wrong?
- You likely overcooked or overcrowded the pan, so next time slice thighs thin, cook over high heat, and give the meat contact time to sear before stirring.
- The dish tastes too salty, how can I fix it fast?
- Splash in 1 to 2 tablespoons water, add a tiny pinch more brown sugar, and serve with extra rice to rebalance on the plate.
- I cannot find Thai basil, what is the best backup?
- Holy basil is the top swap for authentic flavor, or use regular basil with a few mint leaves to mimic that peppery lift.
- No wok at home, will a skillet work?
- Yes, a large stainless or cast iron skillet preheated until smoking will give you the sear and quick reduction you need.
- Can I use chicken breast instead of thighs?
- Yes, slice it thin and cook even faster, pulling it the moment it turns opaque so it stays tender.
- Can I make this ahead for meal prep?
- Cook the chicken and sauce, cool, and store, then reheat quickly and fold in fresh basil right before serving to keep the herbs vibrant.
Serving Suggestions
This sings with hot jasmine rice and a crispy egg, plus a few cool cucumber slices to tame the heat without muting the flavor.
If you are feeling flirty, add a splash of stock and a handful of green beans or bell pepper for extra crunch, or throw it on noodles for a slurpy late-night situation worthy of your best bowl.
More pairings:
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