Craving a taste of Thailand? Look no further than this Thai Basil Chicken recipe, also known as Pad Krapow Gai or Gai Pad Krapow. This beloved stir-fry is a staple in Thai cuisine and is celebrated for its bold flavors and simplicity. With just a handful of ingredients and around 10 minutes of cooking time, you can whip up a dish that's both delicious and budget-friendly.
This Thai Basil Chicken stir fry is not only quick and easy to make, but it's also bursting with fresh basil and aromatic spices that make it a standout meal. Try it, and you might find it rivals or even surpasses the flavors of your favorite Thai restaurant!
For more delicious 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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What is Thai Basil Chicken?
Thai Basil Chicken, or Pad Krapow Gai, is a popular Thai stir-fry dish made with ground chicken, fresh Thai holy basil leaves, and a blend of savory and spicy ingredients.
The dish is known for its bold flavors, combining garlic, chili peppers, and a savory sauce made from soy sauce. Often served over jasmine rice and topped with a fried egg, it’s a quick, satisfying meal that delivers an authentic taste of Thailand.
Ingredients for Pad Krapow Gai:
To make Thai Basil Chicken at home, you'll need the following ingredients:
- Chicken Thighs: Using whole chicken thighs that you dice yourself adds a richer texture compared to ground chicken.
- Garlic: Provides a fragrant base for the dish.
- Thai Holy Basil: Gives the dish its distinctive aroma and fresh flavor.
- Fresh Red Chili Peppers: Adds the right amount of heat, which you can adjust to your taste.
- Light Soy Sauce: Contributes a savory depth and a bit of saltiness.
- Dark Soy Sauce: Adds a touch of color and a deeper flavor.
- Oyster Sauce: Enhances the dish with a touch of umami.
- Salt: Balances the flavors and brings out the taste of other ingredients.
- Sugar: Adds a subtle sweetness to balance the savory and spicy elements.
- Neutral oil: To stir fry.
Thai Basil vs. Thai Holy Basil: What You Need to Know
When making Thai dishes like Pad Krapao, it's important to use the right type of basil.
Thai Holy Basil, known as bai krapao in Thai, is the authentic herb used in Pad Krapao. It has a distinct, peppery flavor that sets it apart from other types of basil. This variety of basil has a slightly spicy, more robust taste compared to the milder, sweeter Thai Basil. Thai Holy Basil also features a more rugged texture with small, jagged leaves that contribute to its unique flavor profile.
On the other hand, Thai Basil, or bai horapa, is often used in other Thai dishes. It has a sweeter, more aromatic flavor with hints of anise, and is typically easier to find in most grocery stores. It lacks the peppery kick of Thai Holy Basil, but it can be a suitable substitute when Holy Basil is not available.
Finding Thai Holy Basil can be a bit of a challenge, as it's not always stocked in regular grocery stores. I usually have to visit specialized Thai grocery stores to purchase it. However, in cases where Thai Holy Basil is not accessible, Thai Basil can be used as an alternative. While it won't provide the exact same flavor as Holy Basil, it still offers a pleasant taste and will work well in the recipe.
If you’re making Pad Krapao and only have Thai Basil on hand, don’t worry—while it won’t replicate the authentic flavor profile exactly, it will still create a delicious dish that’s worth enjoying.
How to Make Thai Basil Chicken:
Once you have your ingredients ready, follow these easy steps to make Thai Basil Chicken:
Cook Garlic and Red Chili Peppers:
Heat oil in a large skillet, then sauté garlic and chili until they become fragrant.
Add Chicken Thighs:
Cook until the chicken is fully cooked through.
Add Sauces and Deglaze the Pan:
Stir in the light soy sauce, dark soy sauce, and oyster sauce; cook for about 2 minutes. Add a splash of water to loosen any browned bits and continue cooking until the liquid reduces to a thicker sauce.
Add Thai Basil:
Toss in the fresh basil leaves and stir until they wilt and incorporate into the dish.
Variations:
- Protein Options: Swap out chicken thighs for ground chicken, pork, or beef. You can even use tofu for a vegetarian version.
- Vegetable Additions: Add vegetables like bell peppers, onions, or snap peas to enhance the dish and add extra crunch.
- Heat Levels: Adjust the spiciness by using more or fewer red chili peppers or substituting with milder chili options if you prefer less heat.
- Sauce Adjustments: For a sweeter touch, increase the amount of sugar. For a tangier flavor, add a splash of lime juice or vinegar.
Tips:
- Fresh Basil: Use fresh Thai basil if possible for the best flavor. If you can’t find Thai basil, regular basil can be used as a substitute.
- Prepping Chicken: If using whole chicken thighs, make sure to dice them into small, even pieces for quick and uniform cooking.
- Pan Heating: Ensure your pan is hot before adding garlic and chili peppers to avoid burning them and to maximize flavor release.
- Deglazing: Don’t skip the deglazing step; it helps incorporate all the flavorful bits stuck to the pan into your sauce.
- Serving: Serve over jasmine rice for an authentic Thai experience, and consider adding a fried egg on top for extra richness.
FAQs for Pad Krapow Gai:
While Thai basil has a unique, slightly spicy flavor, you can use regular basil if Thai basil isn’t available. However, the taste won’t be quite the same, and you may miss the distinct aroma that Thai basil provides.
Yes, Thai Basil Chicken can be quite spicy due to the fresh red chili peppers. You can adjust the level of heat by using fewer chili peppers or removing the seeds to make it milder.
Yes, you can use ground chicken instead of diced chicken thighs. Both options are common, but using chicken thighs diced into small pieces provides a different texture compared to ground chicken.
Thai Basil Chicken is traditionally served over jasmine rice. You can also top it with a fried egg for added richness or serve it alongside steamed vegetables for a balanced meal.
Yes, you can prepare Thai Basil Chicken ahead of time. Cook the dish as directed, let it cool, and store it in the refrigerator. Reheat it when you're ready to serve. The flavors may even develop further after a day.
Fresh red Thai chili peppers are ideal for their heat and flavor. If you can’t find them, you can use other fresh chili peppers such as red Jalapeño or red Serrano or even dried chili flakes as a substitute.
Yes, you can use other meats such as chicken breasts, pork, beef, or even seafood. Just be mindful that cooking times may vary depending on the type of meat. For instance, pork and beef might require a bit more time to cook through compared to chicken thighs.
For a vegetarian version, you can use tofu, tempeh, or seitan. Press and cube the tofu or tempeh and sauté until golden and crispy. Seitan can also be added as is, or cooked until it has a nice texture.
How to Store Leftover Thai Spicy Basil Chicken:
- Cool Down: Let the chicken cool to room temperature.
- Transfer: Place it in airtight containers.
- Refrigerate: Store in the fridge for up to 3-4 days.
- Freeze (Optional): For longer storage, freeze in freezer-safe containers for up to 2-3 months.
For additional food safety guidance, please visit this website.
How to Reheat Leftover:
To reheat leftover Thai Spicy Basil Chicken, follow these steps:
- Skillet Method: Heat a skillet over medium heat, add the chicken, and cook while stirring occasionally until it reaches 165°F (74°C). If it seems dry, add a splash of water or broth.
- Microwave Method: Place the chicken in a microwave-safe dish, cover, and heat on high in short intervals, stirring in between, until thoroughly warmed to 165°F (74°C).
- Avoid Multiple Re-heatings: To maintain the best flavor and texture, only reheat what you plan to eat and avoid reheating multiple times.
📖 Recipe
Thai Basil Chicken
Equipment
- a Wok
- a spatula
- a knife
Ingredients
- 1 pound chicken thighs, (fat removed and cut into small cubes)
- 2 tablespoons neutral oil
- 1¼ oz Thai holy basil or Thai basil leaves, (without stems)
- 5 garlic cloves, (sliced)
- 2-3 Thai red chili peppers, (or about 1 large red chili pepper)
- ½ tablespoon low-sodium soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon oyster sauce
- ⅛ teaspoon kosher salt, (or more to taste)
- 2 teaspoons white sugar
- ¼ cup water
Instructions
- Heat oil in a wok over high heat. Add the garlic and chili peppers, and cook until fragrant. Add the chicken and stir until fully cooked.
- Stir in the light soy sauce, dark soy sauce, oyster sauce, salt, and sugar. Cook for 1-2 minutes, then add water to deglaze the pan. Continue cooking until the sauce has thickened. Season with additional salt if needed.
- Stir in the Thai basil and cook until wilted. Serve immediately.
Leah says
Love this recipe, have been making it for years. Are you able to email the original recipe with the fish oil and chicken broth to me via email
Rika says
Hi Leah,
Thank you for reaching out! I’m so glad to hear that you've been enjoying the older version of the Thai Basil Chicken recipe for years. Your feedback means a lot to me, and because of that, I’ve just republished the exact same recipe you're looking for so you can continue making it whenever you like! https://poshjournal.com/spicy-thai-basil-chicken
Feel free to reach out if you have any other questions. I'm always happy to help!
Best,
Rika