Thai Basil Chicken Recipe | Pad Kra Pao Gai Recipe | Kitchenstagram
Thai Basil Chicken, or Pad Kra Pao Gai, is one of the most iconic dishes in Thai cuisine- loved for its bold flavours, simplicity and irresistible aroma. Found on nearly every street corner in Thailand, this spicy stir-fried chicken dish is a perfect blend of savory, spicy and slightly sweet notes, traditionally served with jasmine rice and a crispy fried egg.
The name “Pad Kra Pao” translated to “stir-fry holy basil,” with gai meaning chicken. At its heart, the dish combines minced or finely chopped chicken, garlic and bird’s eye chilies, stir-fried over high heat with fragrant Thai holy basil, holy basil adds a unique peppery bite. The magic of this dish lies in the quick cooking process. This ensures the chicken cooks quickly and evenly and locks in intense flavour as the sauce caramelizes and clings to the meat.
The sauce typically includes oyster sauce, soy sauce and a touch of sugar to balance the heat from the chilies. For those avoiding oyster sauce, soy sauce alone or combined with hoisin- works well as a substitute without compromising too much on depth.
This dish is the perfect example of Thai cooking: simple, fast and intensely flavourful. Whether you’re craving a comforting meal or looking to impress with a homemade Thai classic, Thai Basil chicken hits all the right notes. Serve it hot over steamed jasmine rice with a crispy-edged fried egg on top for the ultimate street food experience at home.
Why you’ll love this recipe?
Easy: If you’re on the hunt for a flavourful, no-fuss dinner that ticks all the right boxes, this Thai Basil chicken is it. With minimal prep and just a handful of pantry staples, it’s the kind of meal you can whip up in a flash- perfect for weeknights when time is short but you still want something satisfying.
Make ahead or leftover: What makes this dish specially appealing is how well it keeps. Make a double batch and enjoy the leftovers throughout the week- they reheat beautifully and the flavour deepens overnight. It’s ideal for anyone who likes to cook once and eat well for days.
Customizable: Best of all, it’s incredibly flexible. Don’t have chicken thighs? Use shrimp or tofu. Running low on bell peppers? Toss in green beans or zucchini. You can tailor it to what’s in your fridge or your personal preferences.
One-pan wonder: And did I mention the clean-up is a breeze? Everything comes together in one skillet, making this the ultimate go-to for busy nights. Flavourful, fresh and fuss free- this is a recipe you’ll come back to again and again.
What type of Thai Basil is used in this recipe?
Let’s take a moment to appreciate Thai basil and its role in Thai cuisine. There are three main types you’ll often encounter: Thai Sweet Basil (bai horapa), Lemon basil (bai maenglak) and holy basil (bai kra prao). Each has its own distinct flavour- sweet basil is slightly spicy and anise-like, while lemon basil is citrusy and holy basil has a peppery, clove-like intensity.
When it comes to dishes like Pad Krapow, holy basil is the star. Its bold, aromatic punch defines the dish’s character. However, finding holy basil outside Thailand can be tricky. Substitute Thai sweet basil or Italian basil if holy basil isn’t available. While purists might argue that only bai kra prao makes it the “real deal,” a good stir-fry can still be delicious and substitutions. If you’re lucky enough to grow your own holy basil- or stumble across it at an Asian market-grab it, it’s worth it for that authentic, fiery flavour that makes pad Krapow unforgettable.
Ingredients needed for Thai Basil Chicken, or Pad Kra Pao Gai:
Chicken: Finely chopped boneless, skinless chicken thighs are ideal for their flavour and tenderness alternatively, ground dark meat or diced chicken breast can be used based on preference.
Garlic: Garlic is essential for its pungent and savory notes.
Thai Red chili: Thai red chilies contribute both heat and fragrance. Adjust quantity to suit your spice tolerance. Any spicy chili can be a suitable substitute.
Fish Sauce: As the main seasoning, fish sauce adds a deep umami flavour that balances the acidity of the lime juice. Opt for a high-quality fish sauce to enhance the dish’s overall taste.
Oyster Sauce: Oyster sauce is another power player, loaded with umami and a slight sweetness that rounds out the saltiness.
Sugar: Sugar balances out the savory ingredients with a hint of sweetness. Honey can be used instead sugar.
Egg: For making fried eggs.
Prik nam pla: A mix of fish sauce, chopped chilies, garlic and lime juice- adds an extra layer of heat and tang. It’s often drizzled over a fried egg or spooned over rice for an added flavour boost.
Make ahead and Storage tips:
To simply meal prep, make the sauce ahead of time- perfect for busy weeknights. While this dish is great for leftovers, if you’re adding vegetables then don’t freeze Thai Basil Chicken as the texture of the vegetable after thawing.
Want to freeze a batch? Prepare the dish without adding fresh basil or veggies. When ready to use thaw the cooked chicken overnight, reheat in a skillet and cook with freshly chopped ingredients. This way, you preserve the flavours without sacrificing texture.
For best results, store leftovers in an airtight container in the fridge for up to five days. Simply reheat in the microwave or on stovetop and serve with steamed rice for a quick, satisfying meal.
Ingredients
Prik nam pla:
1 no. Garlic clove
2 nos. Fresh Red Chili
2 tbsp Fish sauce
1 tbsp Lime juice
For Crispy fried Egg:
1 no. Egg
Oil, for deep frying
For Basil Chicken:
250 gm Chicken mince
2 tbsp Oil
2 tbsp Oyster sauce
1 tbsp Fish sauce
1 tsp Sugar
1 tsp Crushed Black pepper
4 nos. Less Spicy Fresh Red Chili
4 nos. Spicy Fresh Red Chili
4 nos. Garlic
1 tbsp Fresh Red Chili
1 cup Holy Basil
Preparation
For Prik nam pla:
- Step 1: Finely chop the fresh red chilies and garlic and transfer them in a bowl.
- Step 2: Then add lime juice and fish sauce, stir to combine. Set aside.
For Basil Chicken:
- Step 3: In a bowl combine oyster sauce, fish sauce, sugar, crushed black pepper, stir to combine.
- Step 4: In a mortar add Thai chilies and garlic and pound them into a fine paste.
- Step 5: Heat oil in a wok over high heat. Then add the Chili-garlic paste and sauté for few minutes.
- Step 6: Add the minced chicken and fry on high heat until cooked.
- Step 7: Add the sauce and chopped fresh red chili sauté for 2-3 minutes until the water reduces to make a thick glossy sauce.
- Step 8: Add the basil and mix just until wilted. Set aside.
For Crispy fried Egg:
- Step 9: For making fried eggs with crispy white and runny yolk, add only the egg white and let it fry until the edges start to turn brown. Once the egg white is browned around the edges, carefully place the yolk on top of the white. Use a spoon to baste same oil around the edges of the yolk to seal and to help it stick.
To Serve:
- Step 10: Serve Thai Basil Chicken with steamed rice and crispy fried egg, drizzle the prik nam pla on top of the egg. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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