Spicy Thai Basil Chicken (Pad Krapow Gai) – Thai Special
Thai Basil Chicken, also known as Pad Krapow Gai. It’s a delightful stir-fry dish that bursts with bold spicy flavors and aromatic fresh basil.This Thai recipe is straightforward to recreate at home using either a wok or a large sauté pan. Not only does it match the deliciousness of restaurant-quality basil chicken, but you also have full control over every ingredient in each mouthful.
- Prep Time15 min
- Cook Time10 min
- Perform Time25 min
- Total Time50 min
Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe Ingrients :
- ⅓ cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce, or as needed
- 2 teaspoons fish sauce
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken thighs, coarsely chopped
- ¼ cup sliced shallots
- 4 cloves garlic, minced
- 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
- 1 cup very thinly sliced fresh basil leaves
- 2 cups hot cooked rice
How to Make Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe:
Prepare all the ingredients.
In a bowl, whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar until thoroughly combined.
Heat a large skillet over high heat and drizzle in oil. Add the chicken and stir-fry until it no longer appears raw, about 2 to 3 minutes.
Add shallots, garlic, and sliced chilies to the skillet. Continue cooking over high heat until the juices start to caramelize in the pan, approximately 2 to 3 minutes.
Add about a tablespoon of the prepared sauce mixture to the skillet. Cook and stir until the sauce begins to caramelize, about 1 minute.
Pour in the remaining sauce mixture. Cook and stir until the sauce deglazes the bottom of the pan and coats the meat, about 1 to 2 more minutes. Remove from heat.
Stir in the basil and cook until wilted, about 20 seconds.
Serve immediately with rice.
Enjoy while hot!
