Thai Basil Chicken (Pad Krapow Gai)
Thai Basil Chicken (Pad Krapow Gai)
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 2-inch cubes
- 1 tablespoon vegetable oil
For the Sauce
- 2 tablespoons fish sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, (monosodium glutamate, optional)
- 2 tablespoons water
- 1 tablespoon oyster sauce
For the Aromatics and Garnish
- 4 garlic, cloves, minced
- 2 shallots, chopped
- 2 red chilies, sliced (more for extra heat)
- 1 1/2 cups fresh holy basil leaves, packed
- 4 cups cooked white rice, hot, for serving
- 4 eggs, fried, optional, for serving
Instructions
- 1
Prepare the sauce: In a small bowl, combine the fish sauce, dark soy sauce, granulated sugar, chicken powder, MSG (if using), water, and oyster sauce. Whisk until the sugar is dissolved and the sauce is well combined. Set aside.
⏱️ 3 min
- 2
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic, chopped shallots, and sliced red chilies. Sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 3
Add the cubed chicken thighs to the skillet. Stir-fry, breaking up any clumps, until the chicken is cooked through and lightly browned, about 5-7 minutes.
⏱️ 6 min
- 4
Pour the prepared sauce over the cooked chicken. Toss well to ensure the chicken is evenly coated. Continue to cook for 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min
- 5
Stir in the fresh holy basil leaves and additional sliced red chilies (if desired). Toss quickly until the basil just wilts, about 30 seconds to 1 minute. Do not overcook the basil.
⏱️ 1 min
- 6
Remove from heat and serve immediately over hot steamed white rice. If desired, top each serving with a fried egg with a runny yolk.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Basil Chicken (Pad Krapow Gai)
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 2-inch cubes
- 1 tablespoon vegetable oil
For the Sauce
- 2 tablespoons fish sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, (monosodium glutamate, optional)
- 2 tablespoons water
- 1 tablespoon oyster sauce
For the Aromatics and Garnish
- 4 garlic, cloves, minced
- 2 shallots, chopped
- 2 red chilies, sliced (more for extra heat)
- 1 1/2 cups fresh holy basil leaves, packed
- 4 cups cooked white rice, hot, for serving
- 4 eggs, fried, optional, for serving
Instructions
- 1
Prepare the sauce: In a small bowl, combine the fish sauce, dark soy sauce, granulated sugar, chicken powder, MSG (if using), water, and oyster sauce. Whisk until the sugar is dissolved and the sauce is well combined. Set aside.
⏱️ 3 min - 2
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic, chopped shallots, and sliced red chilies. Sauté for about 30 seconds until fragrant.
⏱️ 1 min - 3
Add the cubed chicken thighs to the skillet. Stir-fry, breaking up any clumps, until the chicken is cooked through and lightly browned, about 5-7 minutes.
⏱️ 6 min - 4
Pour the prepared sauce over the cooked chicken. Toss well to ensure the chicken is evenly coated. Continue to cook for 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min - 5
Stir in the fresh holy basil leaves and additional sliced red chilies (if desired). Toss quickly until the basil just wilts, about 30 seconds to 1 minute. Do not overcook the basil.
⏱️ 1 min - 6
Remove from heat and serve immediately over hot steamed white rice. If desired, top each serving with a fried egg with a runny yolk.
⏱️ 2 min