Spicy Thai Basil Chicken (Pad Krapow Gai)

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

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.
Step 8
Serve hot and enjoy!

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

Categories

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