The first time I made Spicy Thai Basil Chicken dish, I was skeptical about using sweet basil instead of the traditional holy basil, but one taste proved it works beautifully. The whole thing comes together in 25 minutes, which means dinner can be on the table faster than takeout, and the flavors are so vibrant you'd think it came straight from a Bangkok street cart.
If you love easy stir-fry recipes like this Easy Crispy Potato Tacos in 5 Easy Steps for Busy Weeknights or crave the bold flavors in Jianbing Chinese Breakfast Crepes Made Easy at Home , this Thai basil stir-fry recipe will become your new weeknight favorite, and it pairs perfectly with sides like Easy Miso Scrambled Eggs Recipe (Soft & Addictive).
Why You'll Love This Spicy Thai Basil Chicken
This dish is pure comfort with a kick. The Spicy Thai Basil Chicken thighs stay juicy and tender, the sauce is perfectly balanced between salty, sweet, and umami-rich, and the basil adds a fresh, aromatic finish that cuts through all that heat. It's a simple Thai chicken recipe that doesn't require fancy ingredients or complicated techniques. You'll love how fast it comes together, how the flavors develop in just minutes over high heat, and how satisfying it feels to serve restaurant-quality Thai street food right from your own kitchen. Plus, it's endlessly adaptable, whether you want to dial up the spice or tone it down for younger eaters.
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Spicy Thai Basil Chicken Ingredients
Here's what you need to make this easy Thai stir fry.
See Recipe Card Below This Post For ingredients Quantites
For the Sauce:
Chicken broth: Adds moisture and helps create the base of the sauce while keeping the Spicy Thai Basil Chicken tender as it cooks.
Oyster sauce: Brings deep umami flavor and a touch of sweetness that balances the heat.
Soy sauce: Adds salty, savory depth. You can adjust the amount based on your taste.
Fish sauce: This is essential for authentic Thai flavor, giving the dish its characteristic funky, salty punch.
White sugar: Balances the salty and spicy elements with a hint of sweetness.
Brown sugar: Adds caramel notes and helps the sauce develop a glossy, slightly sticky coating.
For the Chicken:
Vegetable oil: A neutral oil with a high smoke point, perfect for stir-frying over high heat.
Chicken thighs: These stay juicier and more flavorful than Spicy Thai Basil Chicken breast, especially when cooked quickly over high heat.
Shallots: Milder and sweeter than onions, they add aromatic depth without overpowering the dish.
Garlic: Minced garlic becomes fragrant and slightly crispy, adding sharp, savory flavor.
Thai chilies: These bring the heat. You can use serrano or other hot peppers if Thai chilies aren't available.
Fresh basil leaves: Sweet basil works beautifully here, wilting into the hot Spicy Thai Basil Chicken and adding fresh, aromatic flavor.
Hot cooked rice: Serves as the perfect base to soak up all that delicious sauce.
how to make Spicy Thai Basil Chicken
Prepare the sauce: Whisk the Spicy Thai Basil Chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until everything is well blended and the sugars have dissolved.
Cook the chicken: Heat your large skillet over high heat and drizzle in the vegetable oil. Add the chopped Spicy Thai Basil Chicken thighs and stir-fry quickly until the pieces lose their raw pink color, about 2 to 3 minutes. The chicken should still be slightly underdone at this point.
Add shallots, garlic, and chilies: Toss in the sliced shallots, minced garlic, and sliced chilies. Keep cooking on high heat, stirring constantly, until some of the Spicy Thai Basil Chicken juices start to caramelize and brown on the bottom of the pan, about 2 to 3 more minutes. You'll smell the garlic turning golden and fragrant.
Add the sauce: Pour about a tablespoon of the sauce mixture into the skillet and cook, stirring, until the sauce begins to caramelize and stick slightly to the Spicy Thai Basil Chicken, about 1 minute. This step builds flavor.
Glaze the chicken: Pour in the rest of the sauce and cook, stirring constantly, until the sauce has deglazed the browned bits from the bottom of the pan and coats the Spicy Thai Basil Chicken in a glossy layer, about 1 to 2 more minutes.
Add basil: Remove the skillet from the heat and immediately stir in the thinly sliced basil leaves. The residual heat will wilt them in about 20 seconds, releasing their aroma without cooking them to mush.
Serve: Spoon the spicy Thai basil chicken over hot steamed rice and enjoy while it's piping hot.
Substitutions and Variations
Chicken breast instead of thighs: You can use boneless, skinless Spicy Thai Basil Chicken breast, but cut it into small pieces and watch the cooking time closely so it doesn't dry out.
Ground chicken: Traditional Pad Krapow often uses ground Spicy Thai Basil Chicken or pork. Brown the meat first, then add the aromatics and sauce.
Sweet basil vs. Thai basil: If you find Thai holy basil, use it for a more authentic, peppery flavor. Sweet basil is milder but still delicious.
Adjust the heat: Use fewer chilies or remove the seeds if you prefer less spice. For extra heat, add a pinch of red pepper flakes.
Add vegetables: Toss in sliced bell peppers, green beans, or snap peas along with the shallots for added texture and color.
Coconut sugar: Swap the white and brown sugar for coconut sugar for a deeper, more complex sweetness.
Equipment for Spicy Thai Basil Chicken
Large skillet: A wide skillet or wok gives you the surface area you need for high-heat stir-frying.
Whisk: For blending the sauce ingredients smoothly.
Bowl for sauce: A small bowl to mix and hold your sauce before adding it to the pan.
Knife and cutting board: For chopping the Spicy Thai Basil Chicken, slicing shallots, mincing garlic and chilies, and slicing basil.
Storage and Reheating Tips
Store leftoverSpicy Thai Basil Chicken in an airtight container in the fridge for up to 3 days. The flavors actually deepen as the dish sits, so leftovers taste even better the next day. Reheat gently in a skillet over medium heat with a splash of Spicy Thai Basil Chicken broth or water to loosen the sauce. You can also microwave it in 30-second intervals, stirring in between. The basil will darken and lose some of its fresh color, but the flavor stays strong. I don't recommend freezing this dish since the texture of the chicken and basil doesn't hold up well after thawing.
expert tips
Use high heat: This dish cooks fast and needs that intense heat to caramelize the sauce and keep the Spicy Thai Basil Chicken tender. Don't be afraid to crank up the burner.
Prep everything first: Have your ingredients chopped, sliced, and ready to go before you start cooking. Once the pan is hot, things move quickly.
Don't overcook the chicken: Slightly underdone Spicy Thai Basil Chicken will finish cooking as you add the sauce and aromatics. Overcooked Spicy Thai Basil Chicken turns rubbery.
Slice the basil thinly: Thin ribbons of basil wilt faster and distribute more evenly throughout the dish.
Taste and adjust: Before serving, taste the sauce and add a little more soy sauce if it needs salt, or a pinch of sugar if it's too salty.
Let the sauce caramelize: Don't rush the step where you add a tablespoon of sauce first. Letting it caramelize builds deep, complex flavor.
FAQ
What does pad krapow gai mean?
Pad Krapow Gai translates to stir-fried holy basil with Spicy Thai Basil Chicken. "Pad" means stir-fry, "krapow" is Thai holy basil, and "gai" means chicken. It's one of the most popular Thai street food dishes. If you're making it at home, don't worry if you can't find holy basil, sweet basil works great too.
What is pad krapow made of?
Pad Krapow is made of stir-fried meat (usually Spicy Thai Basil Chicken, pork, or beef), Thai holy basil, garlic, chilies, and a savory sauce made from oyster sauce, soy sauce, and fish sauce. It's typically served over rice with a fried egg on top. The key is high heat and bold, balanced flavors that hit salty, sweet, spicy, and umami all at once.
Can you use Thai basil in pad krapow?
Traditional Pad Krapow uses holy basil, which has a peppery, slightly spicy flavor. Thai basil (the kind with purple stems) is different and has more of an anise-like taste. Sweet basil is the closest substitute if you can't find holy basil, but Thai basil will work too, it just gives a slightly different flavor profile. My advice? Use whatever fresh basil you can find and enjoy it.
Is pad krapow gai spicy?
Yes, Pad Krapow Gai is traditionally quite spicy thanks to the fresh Thai chilies. You can control the heat by adjusting the amount of chilies you use or by removing the seeds. If you're cooking for kids or anyone sensitive to spice, start with just one chili and taste as you go. Lucas learned this the hard way, but he loved it anyway.
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Pairing
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Spicy Thai Basil Chicken (Pad Krapow Gai)
Ingredients
Method
- Combine the chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar in a bowl and whisk together. mix
- Heat a large skillet over high heat and add the vegetable oil. Once the oil is hot, add the chopped chicken and stir-fry for 2 to 3 minutes until the chicken is no longer raw. prep
- Add the sliced shallots, minced garlic, and chopped chilies to the skillet. Continue cooking over high heat for another 2-3 minutes, allowing the flavors to meld and the juices to caramelize. prep
- Pour in about a tablespoon of the sauce mixture and cook for 1 minute, stirring frequently until the sauce begins to caramelize on the skillet. mix
- Add the rest of the sauce to the skillet and continue to stir and cook for 1-2 more minutes until the sauce thickens and coats the chicken. mix
- Remove the skillet from the heat and stir in the sliced basil leaves, cooking for about 20 seconds until the basil wilts from the residual heat. finish
- Serve the chicken with hot cooked rice and enjoy this flavorful dish! assemble
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