Thai Basil Chicken, or Pad Krapow Gai, is a classic street food dish in Thailand that’s beloved for its vibrant flavors and simplicity. This dish features ground or thinly sliced chicken stir-fried with garlic, chili, and the aromatic, slightly spicy Thai basil. The sauce, a blend of soy sauce, oyster sauce, fish sauce, and a hint of sugar, creates a savory and slightly sweet coating that clings to each piece of chicken. Served with steamed jasmine rice and topped with a crispy fried egg, Thai Basil Chicken is a quick, satisfying meal that’s perfect for both weeknights and special occasions. The fragrance of Thai basil truly makes this dish stand out, providing an authentic taste of Thailand in your own kitchen.
Ingredients
- 1 lb ground chicken or thinly sliced chicken breast
- 1 tablespoon vegetable oil
- 5-6 cloves garlic, minced
- 2-3 Thai bird’s eye chilies, sliced (adjust to taste)
- 1/4 cup Thai basil leaves (more to taste)
- 1 small onion, sliced (optional)
Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon dark soy sauce (for color, optional)
- 1/2 teaspoon sugar
To serve:
- Steamed jasmine rice
- Fried egg (optional)
Instructions
- Prepare the Sauce: In a small bowl, mix together soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Set aside.
- Cook the Chicken: In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced chilies, stirring until fragrant, about 30 seconds to 1 minute.
- Stir-Fry the Chicken: Add the chicken to the pan, breaking it up with a spatula as it cooks. Stir-fry until it’s no longer pink, about 3-4 minutes.
- Add Sauce and Basil: Pour the prepared sauce over the chicken, stirring well to coat. Add the Thai basil leaves and stir-fry just until they wilt, about 1 minute.
- Serve: Spoon the Thai Basil Chicken over steamed jasmine rice. Top with a fried egg if desired, and serve hot.
Enjoy the authentic flavors of Thailand in every bite!
