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Spicy Thai Basil Chicken Recipe

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4.2 from 27 reviews

Thai Basil Chicken, also known as Pad Kra Pao Gai, is a flavorful and aromatic Thai stir-fry dish featuring ground chicken cooked with plenty of garlic, spicy red bird’s eye chilies, and fresh basil. This savory dish is balanced with soy sauce, oyster sauce, fish sauce, and a touch of sugar, creating a perfect blend of spicy, salty, and umami flavors. Often served with a fried egg on top, this quick and simple recipe is a delicious weeknight meal that embodies authentic Thai street food flavors.

Ingredients

Main Ingredients

  • 1.5 lbs ground chicken
  • 1.5 cups fresh basil leaves
  • 12-13 cloves garlic, finely chopped
  • 7-8 red bird’s eye chilies, chopped (adjust to taste)

Sauces and Seasonings

  • 2 Tbsp soy sauce
  • 2 Tbsp oyster sauce
  • 1 Tbsp fish sauce
  • 2 tsp dark soy sauce
  • 1 tsp sugar

Other Ingredients

  • 3 Tbsp vegetable oil
  • 4 eggs

Instructions

  1. Prepare ingredients: Finely chop the garlic and red bird’s eye chilies. Wash and pluck the basil leaves from the stems. Set all aside for cooking.
  2. Cook the chicken mixture: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped garlic and chilies and stir-fry for about 30 seconds or until fragrant but not burnt. Add the ground chicken, breaking it up with a spatula, and cook until it is no longer pink.
  3. Add sauces and seasonings: Stir in the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Mix well to coat the chicken evenly with the sauce and cook for another 2-3 minutes so the flavors meld.
  4. Add basil leaves: Turn off the heat and immediately add the fresh basil leaves. Toss quickly until the basil wilts but remains bright green, preserving its fragrance.
  5. Fry the eggs: In a separate pan, heat a small amount of oil over medium heat. Fry the eggs sunny side up or to your preference until the edges are crispy but the yolk remains runny. This adds richness to the dish.
  6. Serve: Plate the spicy basil chicken with steamed jasmine rice and top each serving with a fried egg. Enjoy the combination of spicy, savory, and aromatic flavors.

Notes

  • Adjust the number of bird’s eye chilies according to your heat preference.
  • Fresh Thai basil is crucial for authentic flavor and aroma; substitute with holy basil if available.
  • For a less spicy version, reduce or omit the chilies.
  • Use a hot pan and cook quickly to preserve the basil’s bright flavor and texture.
  • This dish pairs wonderfully with steamed jasmine rice.

Find it online: https://justsosavory.com/spicy-thai-basil-chicken-recipe/