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Spicy Thai Basil Chicken (Pad Krapow Gai)

Make authentic Spicy Thai Basil Chicken (Pad Krapow Gai)! This easy stir-fry recipe features tender chicken, fiery chilies, and fragrant basil in a savory sauce

Ingredients

Scale

Here’s the complete list of ingredients, with precise measurements:

  • 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
  • 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 (adjust to your spice tolerance! This is a lot for many people)
  • 1 cup very thinly sliced fresh basil leaves (preferably Holy Basil or Thai Basil)
  • 2 cups hot cooked rice, for serving
  • (Implied: Salt and pepper to taste, though often not needed due to salty sauces)

These quantities yield approximately 2 generous servings as per the recipe note (though with 1lb chicken, it could serve 2-3).

Have ALL ingredients prepped and by the wok before you start cooking – stir-frying is fast

Instructions

Let’s create this authentic Spicy Thai Basil Chicken:

1. Prepare the Sauce:

  • In a small bowl, whisk together the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar until the sugars are dissolved and everything is well blended. Set aside.

2. Prepare for Stir-Frying (Mise en Place):

  • Ensure your chicken thighs are coarsely chopped. Have sliced shallots, minced garlic, minced chilies, and thinly sliced basil leaves prepped and ready in separate small bowls near your stovetop. Have the cooked rice ready or cooking.

3. Stir-Fry Chicken:

  • Heat a wok or large, heavy skillet over high heat until it’s very hot (oil should shimmer or a drop of water should evaporate instantly).
  • Drizzle in the vegetable oil. Carefully add the coarsely chopped chicken to the hot wok.
  • Stir-fry, moving the chicken constantly, until it just loses its raw pink color on the outside, about 2 to 3 minutes.

4. Add Aromatics:

  • Add the sliced shallots, minced garlic, and minced chilies to the wok with the chicken.
  • Continue cooking and stirring vigorously on high heat until some of the juices released by the chicken start to caramelize on the bottom of the pan, about 2 to 3 more minutes. Keep everything moving to prevent burning.

5. Caramelize with a Bit of Sauce:

  • Pour about a tablespoon of the prepared sauce mixture into the hot skillet over the chicken and aromatics.
  • Cook and stir quickly until this small amount of sauce begins to caramelize slightly, about 1 minute. This builds another layer of flavor.

6. Add Remaining Sauce and Glaze:

  • Pour in the rest of the prepared sauce mixture.
  • Cook and stir, scraping the bottom of the pan to deglaze any caramelized bits. Continue to cook and stir until the sauce has thickened slightly and glazes onto the meat, about 1 to 2 more minutes.

7. Finish with Basil:

  • Remove the wok/skillet from the heat.
  • Immediately add the 1 cup of very thinly sliced fresh basil leaves.
  • Stir and toss until the basil is just wilted from the residual heat, about 20 seconds. Do not overcook the basil, or it will lose its vibrant color and aroma.

8. Serve:

  • Serve the Spicy Thai Basil Chicken immediately over hot cooked jasmine rice.
  • Optional: Traditionally served with a crispy fried egg (khai dao) on top.

High heat and quick cooking are essential for stir-fry success

Find it online: https://cookupjoy.com/spicy-thai-basil-chicken-pad-krapow-gai/