Thai Basil Chicken (Pad Krapow Gai)
Thai Basil Chicken (Pad Krapow Gai)
Ingredients
For the Stir-fry
- 1 1/2 pounds boneless, skinless chicken thighs, finely minced or ground
- 6 garlic, cloves, minced
- 3 Thai bird's eye chilies, or more to taste, thinly sliced
- 2 tablespoons vegetable oil
- 1 1/2 cups holy basil leaves, packed (or Thai basil if holy basil is unavailable)
For the Sauce
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons water
For Serving (Optional)
- 4 cups jasmine rice, cooked
- 4 fried eggs, sunny-side up
Instructions
- 1
Prepare the sauce: In a small bowl, whisk together the fish sauce, oyster sauce, dark soy sauce, granulated sugar, and water until the sugar is dissolved. Set aside.
⏱️ 2 min
- 2
Heat a large wok or skillet over high heat. Add the vegetable oil. Once the oil is shimmering, add the minced garlic and sliced Thai chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 3
Add the minced chicken to the wok. Break up the chicken with your spatula and stir-fry until it is fully cooked through and lightly browned, about 3-5 minutes.
⏱️ 4 min
- 4
Pour the prepared sauce over the chicken and stir well to coat. Continue to stir-fry for 1-2 minutes, allowing the sauce to thicken slightly and meld with the chicken.
⏱️ 2 min
- 5
Remove the wok from the heat. Add the holy basil leaves and toss immediately until they are wilted, about 30 seconds. The residual heat will cook the basil without overcooking it.
⏱️ 1 min
- 6
Serve immediately over hot jasmine rice, optionally topped with a fried egg.
Kitchen Tools
Nutrition Facts (per serving)
Thai Basil Chicken (Pad Krapow Gai)
For the Stir-fry
- 1 1/2 pounds boneless, skinless chicken thighs, finely minced or ground
- 6 garlic, cloves, minced
- 3 Thai bird's eye chilies, or more to taste, thinly sliced
- 2 tablespoons vegetable oil
- 1 1/2 cups holy basil leaves, packed (or Thai basil if holy basil is unavailable)
For the Sauce
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons water
For Serving (Optional)
- 4 cups jasmine rice, cooked
- 4 fried eggs, sunny-side up
Instructions
- 1
Prepare the sauce: In a small bowl, whisk together the fish sauce, oyster sauce, dark soy sauce, granulated sugar, and water until the sugar is dissolved. Set aside.
⏱️ 2 min - 2
Heat a large wok or skillet over high heat. Add the vegetable oil. Once the oil is shimmering, add the minced garlic and sliced Thai chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Add the minced chicken to the wok. Break up the chicken with your spatula and stir-fry until it is fully cooked through and lightly browned, about 3-5 minutes.
⏱️ 4 min - 4
Pour the prepared sauce over the chicken and stir well to coat. Continue to stir-fry for 1-2 minutes, allowing the sauce to thicken slightly and meld with the chicken.
⏱️ 2 min - 5
Remove the wok from the heat. Add the holy basil leaves and toss immediately until they are wilted, about 30 seconds. The residual heat will cook the basil without overcooking it.
⏱️ 1 min - 6
Serve immediately over hot jasmine rice, optionally topped with a fried egg.