Spicy Thai Basil Chicken (Pad Krapow Gai)

Chef John's version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 715 Calories

Ingredients

• 1 teaspoon white sugar
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 teaspoon brown sugar
• 2 teaspoons fish sauce
• 1 tablespoon oyster sauce
• 2 cups hot cooked rice
• 1 tablespoon soy sauce, or as needed
• 1 pound skinless, boneless chicken thighs, coarsely chopped
• 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
• 1 cup very thinly sliced fresh basil leaves
• 0.25 cup sliced shallots
• 0.33333334326744 cup chicken broth

Recipe Instructions

Step 1

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.

Step 2

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.

Step 3

Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Step 4

Gather ingredients.

Step 5

Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes.

Step 6

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.

Step 7

Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.