Spicy Thai Basil Chicken, also known as Pad Krapow Gai, is one of Thailand’s most beloved stir-fry dishes. Bold, aromatic, and intensely savory, this classic recipe features finely chopped chicken cooked over high heat with garlic, chilies, and a glossy, sweet-salty sauce — finished with a generous handful of fragrant basil.

Chef John’s streamlined version delivers authentic Thai flavor using easy-to-find ingredients and comes together in under 30 minutes, making it perfect for weeknight dinners that don’t sacrifice taste.

Why You’ll Love This Recipe

• Fast and fiery — ready in just 25 minutes
• Deep umami flavor with minimal ingredients
• Customizable heat level
• Restaurant-quality results at home
• Perfect over steamed rice

What Is Pad Krapow Gai?

Pad Krapow Gai is a classic Thai stir-fry made with minced or finely chopped chicken, garlic, chilies, and basil in a savory sauce. It’s a staple of Thai street food and home cooking alike, prized for its balance of spicy, salty, sweet, and herbal flavors.

Traditionally made with holy basil (krapow), this version uses regular sweet basil — still incredibly aromatic and widely available.

Ingredients

Sauce

• ⅓ cup chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon white sugar
• 1 teaspoon brown sugar

Stir-Fry

• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken thighs, finely chopped
• ¼ cup sliced shallots
• 4 cloves garlic, minced
• 2 tablespoons minced Thai chilies, serrano, or other hot peppers
• 1 cup very thinly sliced fresh basil leaves

For Serving

• 2 cups hot cooked rice

How to Make Thai Basil Chicken

1. Prep First (Very Important)

This dish cooks extremely fast, so have everything chopped and ready before you turn on the heat.

2. Make the Sauce

Whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar. Set aside.

3. Cook the Chicken

Heat a large skillet or wok over high heat until very hot. Add oil, then chicken. Stir-fry until the chicken loses its raw color, about 2–3 minutes.

4. Add Aromatics

Stir in shallots, garlic, and chilies. Cook another 2–3 minutes, letting juices reduce and lightly caramelize.

5. Build the Glaze

Add about 1 tablespoon of the sauce and cook until it caramelizes slightly. Then pour in the remaining sauce, scraping up browned bits as it thickens and coats the chicken.

6. Finish With Basil

Remove from heat and stir in basil until just wilted, about 20 seconds.

7. Serve

Serve immediately over hot steamed rice.

Pro Tips for Best Results

• Chop your own chicken for better texture than store-bought ground meat
• Use very high heat to achieve proper caramelization
• Adjust chilies to taste — this dish is meant to be spicy
• Add basil off heat to preserve its aroma
• Serve immediately — Pad Krapow is best fresh

Basil Options Explained

• Holy basil (traditional): Peppery, clove-like, slightly bitter
• Thai basil: Licorice-like and mildly spicy
• Sweet basil (used here): Sweet, peppery, and aromatic

While holy basil is traditional, sweet basil still delivers outstanding flavor and is far more accessible.

What to Serve With Pad Krapow Gai

• Steamed jasmine rice
• Fried egg with crispy edges (very traditional!)
• Cucumber salad for cooling contrast

Storage & Reheating

Refrigerate:
Store leftovers in an airtight container for up to 3 days.

Reheat:
Reheat in a skillet over medium heat or microwave briefly. Add a splash of water if needed.

Note: Basil aroma is strongest when freshly cooked.

Flavor Variations

• Swap chicken for ground pork or turkey
• Add green beans for texture
• Finish with a squeeze of lime
• Use less sugar for a sharper, salt-forward profile

This Spicy Thai Basil Chicken is fiery, fragrant, and deeply satisfying — a perfect example of how simple ingredients and high heat can create incredible flavor.