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Spicy Thai Basil Chicken (Pad Krapow Gai)

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine south east asian
Servings 2 people
Calories 1798.8 kcal

Equipment

  • 1 Large Skillet Preferably a wok or a heavy-bottomed pan for high-heat stir-frying.
  • 1 Whisk
  • 1 Mixing Bowl For preparing the sauce.
  • 1 Chef's Knife & Cutting Board For precise chopping of chicken, aromatics, and basil.
  • 1 Spatula or Stir-fry Utensil For constant stirring and scraping.

Ingredients
  

Main

  • 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
  • 1 cup very thinly sliced fresh basil leaves
  • 2 cups hot cooked rice

Instructions
 

  • Gather ingredients. Dotdash Meredith Food Studios
  • Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended. Dotdash Meredith Food Studios
  • Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Dotdash Meredith Food Studios
  • Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Dotdash Meredith Food Studios
  • Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute. Dotdash Meredith Food Studios
  • Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat. Dotdash Meredith Food Studios
  • Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
  • Serve hot and enjoy! Chef John

Notes

Achieving the signature 'wok hei' (breath of the wok) is crucial for this dish; ensure your skillet is screaming hot before adding oil and chicken. Prep all ingredients (mise en place) meticulously as cooking is rapid. While regular basil is acceptable, seek out Thai holy basil (grapow) for an authentic peppery, slightly anise-like flavor. Coarsely chopping the chicken thighs provides a better texture than pre-ground chicken, allowing for more surface area to caramelize. Don't be shy with the high heat; the goal is quick searing and caramelization of the sauce, not simmering. Deglazing with the sauce is key to incorporating those flavorful fond bits from the pan. Serve immediately over jasmine rice.