Thai Basil Chicken Recipe
Thai basil chicken is the dish Thailand actually orders. Not pad Thai. This one. Ground chicken, holy basil, garlic, chilies, and a sauce that caramelizes against a very hot wok in under ten minutes. The fried egg is not optional. Neither is eating it immediately.
Equipment
- Wok or large carbon steel skillet
- Wok spatula or flat-edged wooden spoon
- Small mixing bowl
- Sharp knife and cutting board for mincing the garlic and chilies and chopping the chicken if not using preground
- Meat cleaver or food processor if hand chopping chicken thighs into a coarse mince rather than using store-bought ground chicken
- Small separate pan or second burner for frying the kai dao (fried egg) simultaneously so it is ready the moment the stir-fry comes off the wok
- Ladle or large spoon for basting the egg with hot oil to blister the whites while keeping the yolk soft
- Serving plate wide and flat so the rice, stir-fry, and egg can each claim their own space on the plate
Ingredients
- 1 lb chicken
- 2 tablespoons vegetable oil
- 5 cloves garlic minced
- 3-5 Thai chilies chopped (adjust to taste)
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1 cup Thai basil leaves
- 4 cups cooked jasmine rice
- 4 fried eggs
Instructions
Instructions for Pad Krapow Gai
Step 1: Prepare Ingredients
- Chop the Vegetables: Mince 5 cloves of garlic and chop 3-5 Thai chilies, adjusting to your preferred spice level. Prepare 1 cup of Thai basil leaves by removing the stems.
Step 2: Heat the Oil
- Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Ensure the oil is hot enough.
Step 3: Add Aromatics
- Garlic and Chilies: Add the minced garlic and chopped chilies to the skillet. Stir-fry for 1-2 minutes until the garlic becomes fragrant and the chilies soften slightly.
Step 4: Cook the Chicken
- Stir fry the Chicken: Add the chicken to the hot skillet. Stir fry the chicken until it begins to brown, about 3-4 minutes. Ensure the chicken is fully cooked through but remains tender
Step 5: Season and Simmer
- Sauces: Add the oyster sauce, fish sauce, and sugar. Toss to coat every piece of chicken. Taste and adjust.
Step 6: Add Basil
- Add Thai Basil: Turn off the heat and immediately stir in the 1 cup of Thai basil leaves. Mix until the basil leaves are wilted and well incorporated with the chicken and vegetables.
- Serve: the Pad Krapow Gai over a bed of cooked jasmine rice. For an authentic touch, top each serving with a fried egg with a runny yolk.
Notes
The holy basil goes in at the very end with the heat off or very low. Every extra second over full heat costs you fragrance. Add it, toss once, get it onto the rice.
The fried egg is cooked separately in its own pan with more oil than seems reasonable. The edges need to lace up and go crispy. The yolk needs to stay soft. When it breaks into the rice everything makes sense.
If you cannot find holy basil, Thai sweet basil is the closest substitute. The dish will still be good. It will just be a softer, gentler version of itself. Which is fine. Just know what you are making.
This recipe doubles easily. If you are cooking for more than two, cook in separate batches rather than crowding the wok. A crowded pan steams. You want heat and contact and char.
Nutrition
Serving: 1cupCalories: 400kcalCarbohydrates: 40gProtein: 28gFat: 15gSaturated Fat: 3gCholesterol: 200mgSodium: 800mgFiber: 2gSugar: 4g
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