Spicy Thai Basil Chicken (Pad Krapow Gai)
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  • 1/3 cup chicken broth
  • 11 tablespoon oyster sauce
  • 11 tablespoon soy sauce, or as needed
  • 12 teaspoons fish sauce
  • 11 teaspoon white sugar
  • 11 teaspoon brown sugar
  • 12 tablespoons vegetable oil
  • 11 pound skinless, boneless chicken thighs, coarsely chopped
  • 11/4 cup sliced shallots
  • 14 cloves garlic, minced
  • 12 tablespoons minced Thai chilies, Serrano, or other hot pepper
  • 11 cup very thinly sliced fresh basil leaves
  • 12 cups hot cooked rice
  • 1 ✕ —Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended. Watch Now Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. 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. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute. Watch Now 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. Watch Now Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice. Watch Now



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