Pad Krapow Gai (Thai Basil Chicken)

Ingredients

Proteins & aromatics
Use ground or finely chopped chicken thigh for juicier texture; breast can be used but reduce cooking time to avoid dryness.
Ingredients list:

• 500 g ground chicken thighs
• 4 garlic cloves, minced
• 3 Thai red chilies, thinly sliced (adjust to heat)
• 2 shallots, thinly sliced
• 2 tbsp vegetable oil
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce (for color, optional)
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar (palm or brown)
• 1/4 cup chicken stock or water
• 1 generous cup Thai holy basil leaves, packed

Tips for ingredient quality: use fresh Thai holy basil for characteristic peppery aroma; if unavailable, use a 2:1 mix of Thai basil and sweet basil but expect milder finish. Choose ground chicken labeled 80/20 fat for moisture. Mince garlic finely so it browns quickly and flavors the oil; slice chilies diagonally to expose seeds for heat control. Measure sauces in tablespoon increments and taste the sauce balance before adding basil — the final bright herbal note should arrive only at the end to preserve fragrance.
For chilies, remove seeds for milder heat and reserve sliced stems for garnish. If holy basil is unavailable, add a small squeeze of lime at the end to lift flavors. Use low-sodium soy if watching salt and compensate with extra oyster or fish sauce cautiously. Prepare all sauce components in a small bowl before stir-frying to maintain high heat and quick timing.

Preparing the Aromatics and Sauce

Sauce ratio and assembly
Combine sauces before cooking to control salt and color: in a small bowl mix

• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp palm or brown sugar
• 1/4 cup warm chicken stock or water

Adjustments: if using low-sodium soy, reduce water to 2 tbsp and add a splash more fish sauce for brightness. If the sauce tastes too salty before adding basil, add 1 to 2 teaspoons of sugar or a few drops of lime juice to counterbalance. For a gluten-free option, use tamari in place of light soy.
Aromatic prep:

• Mince garlic into a fine paste using the side of the knife to release oils.
• Thinly slice shallots to soften quickly without burning.
• Slice chilies diagonally to expose more flesh for even heat distribution; remove seeds if needed.

Timing tip: have the sauce and aromatics ready in separate bowls at the stove because the stir-fry takes less than five minutes at high heat. Taste the sauce with a teaspoon of stock heated in a pan to verify balance — it should be slightly salt-forward with a hint of sweetness and umami so the basil and aromatics will brighten it without becoming bland. Adjust and test.

Preparing the Chicken

Cutting, marinating and texture control
If using whole chicken, cut into very small pieces about 5 mm for rapid searing; if using ground chicken, handle minimally to preserve texture. For slightly firmer bites, toss chicken with a quick marinade:

• 1 tsp cornstarch
• 1/2 tsp baking soda (optional for very tender meat)
• 1/2 tsp light soy sauce
• 1 tsp vegetable oil

Marinate 10 to 15 minutes at room temperature; longer can make ground meat gummy. Pat chicken dry before adding to the hot pan so it browns instead of steaming. For velveting: briefly blanch the marinated pieces in simmering water or a quick oil-poach for 20–30 seconds, then drain well — this yields a silkier texture but requires an extra pan or pot.
Seasoning in stages: start with a light sprinkle of salt and a small splash of fish sauce during initial sear, then add the pre-mixed sauce after the chicken is mostly cooked. This layering builds umami without over-salting. Watch fat content: if using very lean breast, add 1 tbsp oil during cooking; if using fattier thigh, reduce added oil to 1 tsp and spoon off excessive rendered fat between steps to avoid greasy finish. Keep a small cup of warm stock nearby to loosen browned bits if the pan becomes dry.

Cooking Technique — Stir-fry and Browning

High-heat stir-fry method
Preheat a wok or large skillet until it is very hot but not smoking; add 2 tablespoons oil and swirl to coat. Add minced garlic and chilies first and stir constantly 10–15 seconds until fragrant but not dark. Add the chicken in an even layer and let it contact the pan for 20–30 seconds before stirring to create caramelized bits.
Technique steps in order:

1. Heat oil until shimmering.
2. Quickly fry garlic and chilies until fragrant.
3. Add chicken and sear without overcrowding; work in batches if necessary.
4. Break up ground chicken with the spatula and allow some pieces to brown.
5. Pour in pre-mixed sauce and toss to coat, scraping browned bits.

Control moisture: a dry, hot pan gives caramelization; if chicken releases too much liquid, increase heat and cook off moisture in 30–60 seconds before adding sauce. Add the sauce gradually; start with half, toss, then add the rest to avoid over-salting. Use a metal spatula or wooden spoon with a flat edge to both break up meat and scrape the fond — these browned bits add savory depth. If the pan becomes sticky, add 1–2 tablespoons warm stock to loosen, then finish with a quick, high toss to evaporate excess liquid. Final texture should be glossy but not soupy and chicken pieces should have some crisp edges.

Adding Basil and Finishing

Timing the basil and final seasoning
Add basil at the last possible moment to preserve volatile oils and arrest cooking: after the sauce has coated the chicken and most liquid has reduced, remove the pan from high heat and immediately add the basil leaves. Toss briefly for 5–10 seconds until leaves wilt but still smell bright. Do not overcook basil — prolonged heat will turn it dark and mute flavor.
Final seasoning checklist:

• Taste for salt: add a splash (1/4 to 1/2 tsp) fish sauce if needed.
• Adjust sweetness: 1/4 tsp sugar can balance sharpness from fish sauce.
• Acidity: a small squeeze of lime brightens if sauce feels heavy.
• Heat: add sliced fresh chilies or a drizzle of chili oil for extra kick.

Finish technique: after adding basil, give one rapid toss over high heat for 3–5 seconds to marry flavors, then plate immediately. For textural contrast, serve with a crispy fried egg
(sunny-side up) whose runny yolk enriches the sauce; season the egg with a pinch of salt and a drop of fish sauce. Garnish options: raw cucumber slices, julienned green beans, or scallions for crunch; toasted rice powder can add nutty depth. Serve piping hot so the basil aroma is at its peak and the yolk can meld with the stir-fry.

Serving Suggestions & Rice

Rice pairing, portioning and plating
Pad Krapow Gai pairs classically with steamed jasmine rice; cook rice with a 1:1.1 to 1:1.25 rice-to-water ratio for slightly firm grains that soak up sauce. For stovetop jasmine: rinse rice until water runs clear, combine with warm water, bring to a boil then lower to a gentle simmer covered for 12–15 minutes, rest 10 minutes off-heat, then fluff with a fork.
Portion guide: plan about 100–120 g uncooked jasmine rice per person when serving with an egg and vegetable side; use 150–180 g uncooked rice per person if rice is the main filler. To serve: mound rice in a compact dome on the plate, spoon hot basil chicken next to it, and top the chicken with a crispy fried egg so the yolk can be mixed in by the diner.
Egg crisping tips: use 1–2 tbsp oil in a non-stick or well-seasoned skillet, heat until shimmering, crack the egg and tilt to baste the white edges with hot oil; season the white lightly with salt. For extra crispiness, press the white edges down with a spatula for 10 seconds. If serving family-style, keep cooked krapow over low heat in a covered pan and fry eggs to order so both components stay at ideal temperature.
Side dishes that complement: quick pickled cucumber, sliced raw long beans, or a simple clear soup to balance the richness.

Make-Ahead, Storage and Reheating

Cool-down, refrigeration and freezing
Cool cooked Pad Krapow quickly before refrigerating: spread in a shallow container to reduce core temperature within an hour. Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portioned, freezer-safe containers for up to 2 months; label with date and sauce components to avoid over-salting on reheat.
Reheating best practices:

• Stovetop: reheat in a skillet over medium-high heat with 1–2 tbsp water or stock to loosen sauce; cover briefly (30–60 seconds) then uncover and raise heat to evaporate extra moisture.
• Microwave: transfer to a microwave-safe dish, cover loosely, add a tablespoon of water or stock, heat in 30-second intervals stirring to prevent drying.
• Oven: for larger batches, reheat at 180°C (350°F) for 10–12 minutes covered, then 2–3 minutes uncovered to crisp edges.

Avoid reheating with the basil still mixed in; remove or add fresh basil at serving time to ensure aroma. When thawing frozen portions, thaw overnight in the fridge and reheat directly from cold for the best texture — slow temperature rise reduces moisture loss. After reheating, check seasoning: frozen and refrigerated foods often need a touch more fish sauce, a pinch of sugar, or a squeeze of lime to revive brightness. For best results, re-fry briefly in a hot pan to recreate crisp bits on the chicken.

Frequently Asked Questions

Frequently Asked Questions

• Can I use other meats?
  Yes. Use ground pork or turkey with the same method; adjust fat and oil. Pork often needs less added oil, turkey may require an extra tablespoon for moisture. Cook until no pink remains and follow same sauce timing.
• What is Thai holy basil and can I substitute it?
  Thai holy basil (krapow) has peppery cloves-like aroma. If unavailable, use Thai basil or a mix of Thai and sweet basil, but add a small squeeze of lime to compensate for reduced pepperiness.
• How spicy should it be?
  Adjust chilies to taste. Start with 1–3 Thai chilies per 500 g chicken. Remove seeds for milder heat. Add fresh sliced chilies or dry chili flakes at the end to increase heat without overcooking.
• How do I prevent the dish from being too salty?
  Mix sauces in advance and taste with stock to check balance. Start with half the sauce while cooking, then add more if needed. Use low-sodium soy or reduce fish sauce and compensate with a pinch of sugar and lime.
• Can I make it vegetarian?
  Yes. Substitute tofu or textured soy protein; use vegetarian oyster sauce or mushroom sauce and soy in place of fish sauce. Press tofu to remove moisture and fry until golden before adding sauce.