Spicy Thai Basil Chicken is a zesty, fiery version of the classic Thai Basil Chicken, a beloved dish often found on the streets of Thailand. Known for its bold flavors, this dish combines tender chicken with fragrant basil, shallot, garlic, and a perfect balance of spicy heat. It’s a favorite street food in Thailand, loved for its quick preparation and delicious taste.
This Spicy Thai Basil Chicken is a bold, spicy version of my Easy Thai Basil Chicken recipe (also known as Pad Krapow Gai or Gai Pad Krapow.). If you love the original, but crave a little extra heat, this version is perfect for you!
This easy-to-make spicy Thai Basil Chicken features tender chicken stir-fried with Thai Holy Basil, fresh garlic, and Thai red chili peppers, creating a mouthwatering combination of savory, spicy, and aromatic flavors. The key to its rich umami taste is fish sauce, a classic Thai ingredient that adds depth and authenticity to the dish.
The stir-fry sauce, made with oyster sauce, soy sauce, and a touch of sugar, perfectly complements the heat from the chilies and the freshness of the basil.
Serve this Spicy Thai Basil Chicken over steamed jasmine rice, topped with a fried egg for a complete, satisfying meal. Whether you're craving a quick dinner or exploring authentic Thai flavors, this dish is sure to impress!
For more tasty Thai recipes, check out these: Thai Salad Dressing (Thai Peanut Sauce), Thai BBQ Chicken Wings (Grill or Bake), and Spicy Thai Noodles.
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Ingredients for Spicy Thai Basil Chicken:
To make Spicy Thai Basil Chicken, you’ll need these essential ingredients:
- Chicken breast (trimmed of fat and skin): Lean protein base.
- Neutral Oil: For stir-frying, such as Vegetable or Peanut oil.
- Thai Holy Basil (stems removed): Adds peppery, aromatic flavor.
- Garlic cloves: Provides savory fragrance.
- Shallots: Adds a mild sweetness and depth.
- Thai red chili peppers (adjust to taste): Brings the heat (use more or less depending on your spice preference).
And for the stir-fry sauce:
- Chicken broth: Adds richness and depth to the sauce.
- Oyster sauce: Brings umami and savory notes.
- Less-sodium soy sauce: For a balanced saltiness.
- Dark soy sauce: Gives a rich caramel color and shine.
- Sugar: Balances the dish with sweetness.
- Fish sauce: Provides that signature Thai umami flavor.
How to Make Spicy Thai Basil Chicken:
Making Spicy Thai Basil Chicken is quick and simple! Just follow these easy steps:
- Pound the chilies, garlic, and shallots in a mortar and pestle until you get a paste. Set aside.
- In a small mixing bowl, whisk together chicken broth, less-sodium soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar until well combined. Set aside.
- Cut the chicken into small pieces and set aside.
- Heat a large skillet or wok over high heat. Drizzle in the vegetable oil. When the pan is hot, add the chili-garlic paste and stir-fry for 15-20 seconds to release the flavors (be careful not to burn it).
- Add the chicken pieces to the skillet and stir-fry until the chicken loses its raw color, about 2-3 minutes.
- Pour in the stir-fry sauce and cook, stirring, until the sauce begins to caramelize and the chicken is fully cooked and coated by the sauce, about 3 minutes.
Tips for Perfect Spicy Thai Basil Chicken:
Here are some easy tips to help you make the best Spicy Thai Basil Chicken:
- Adjust the Spice: If you prefer less heat, use fewer Thai red chili peppers. You can also remove the seeds to make them milder.
- Use Fresh Thai Basil: Thai Holy Basil is key to the authentic flavor. If you can’t find it, regular basil can work, but it won’t have the same peppery taste.
- Stir-Fry Quickly: Stir-frying over high heat is important to lock in the flavors and keep the chicken tender. Don't overcrowd the pan.
- Don't Overcook the Chicken: Cook the chicken just until it turns white and is no longer pink inside. Overcooking can make it tough.
- Serve with Rice: This dish is best served with a steaming bowl of jasmine rice to balance the heat and soak up the flavorful sauce.
- Top with a Fried Egg: For an extra authentic touch, serve the dish with a fried egg on top. The runny yolk adds richness and flavor.
Storage:
To store leftover Spicy Thai Basil Chicken, let it cool to room temperature before transferring it to an airtight container. Make sure to refrigerate the chicken within two hours of cooking to maintain food safety. It will stay fresh in the fridge for 2-3 days. For longer storage, you can freeze the dish in a freezer-safe container for up to 2 months.
Reheating:
When reheating, it's best to thaw the chicken overnight in the fridge if frozen. To reheat, warm it up in a skillet over medium heat, adding a splash of water or broth to help revive the sauce and prevent it from drying out. You can also microwave it, but stir occasionally to ensure even heating.
For additional food safety guidance, please visit this website.
📖 Recipe
Spicy Thai Basil Chicken
Equipment
- a Wok
Ingredients
- 1 pound diced chicken breast , (remove fat and excess skin)
- 1½ tablespoons neutral oil, (such as vegetables oil)
- 1 cup Thai Holy Basil , (stem removed)
- 7 garlic cloves
- 2 small shallots
- 5-7 whole Thai red chili peppers, (adjust to your liking)
Stir-Fry Sauce
- 2 tablespoons chicken broth
- 1 tablespoon oyster sauce
- 2 teaspoons low-sodium soy sauce
- ½ teaspoon dark soy sauce
- 1½-1¾ teaspoons sugar
- 2 teaspoons fish sauce
To Serve:
- white or brown rice
- sunny side up fried eggs
Instructions
- Garlic paste. Pound the chilies, garlic, and shallots in a mortar. Set it aside.
- Stir-Fry Sauce. In a small bowl, whisk together the broth, low-sodium soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar until well combined. Set aside.
- Heat a wok over high heat and drizzle in the oil. When the pan is hot, add the garlic paste and stir constantly to prevent burning for about 15-20 seconds.
- Add the chicken to the wok and stir-fry until it loses its raw color, about 2-3 minutes. Add the stir-fry sauce and cook, stirring occasionally, until the sauce begins to caramelize, about 3 minutes, or until the chicken is fully cooked and evenly coated with the sauce.
- Turn off the heat and stir in the basil. Continue stirring until the basil wilts, about 20 seconds. Serve with rice and a sunny side up fried egg.
Rika says
This is my favorite version of Thai Basil Chicken! It’s spicy, and the fish sauce adds a rich umami flavor that makes it taste authentically Thai.