Go Back
A plate of spicy Thai Basil Chicken served over jasmine rice with a crispy fried egg on top.

Thai Basil Chicken (Pad Krapow Gai)

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 350
Ingredients Method

Ingredients
  

  • 450 g boneless skinless chicken thighs, minced
  • 4 cloves garlic , minced
  • 3 -5 Thai bird's eye chilies, finely sliced
  • 2 tablespoons vegetable oil
  • 1 cup holy basil leaves (substitute Thai basil if unavailable)
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon granulated sugar
  • 2 tablespoons chicken broth

Method
 

  1. In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, and chicken broth until the sugar dissolves.
  2. Heat vegetable oil in a wok or large cast-iron skillet over high heat until shimmering.
  3. Add the minced garlic and sliced chilies; stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
  4. Add the minced chicken to the wok, breaking it into small bits with a spatula, and cook until the meat is no longer pink (approximately 3-4 minutes).
  5. Pour the sauce mixture over the chicken and stir-fry for another 1-2 minutes until the sauce reduces slightly and coats the meat.
  6. Turn off the heat and immediately add the holy basil leaves, folding them into the chicken until just wilted by the residual heat.
  7. Serve immediately over jasmine rice, traditionally accompanied by a crispy fried egg with a runny yolk.