Thai Chilli Basil Chicken/Pad Krapow Gai (ผัดกะเพราไก่)

ThaiChicken

25 Oct

Craving a fast and flavorful Thai dish? This Thai Chilli Basil Chicken recipe is your go-to! Made with chicken thigh fillet, diced into small pieces to keep it extra juicy and tender, then stir-fried with fresh garlic, chilli, and fragrant basil leaves — this is the perfect weeknight meal that’s done in under 20 minutes.

Thai Chilli Basil Chicken, also known as Pad Krapow Gai (ผัดกะเพราไก่), is one of Thailand’s most popular and beloved street food dishes. The dish is known for its bold, aromatic flavors — spicy from the chillies, garlicky, salty, and slightly sweet — perfectly balanced the way Thai food always is. The basil adds a signature fragrance that makes the dish instantly recognizable. Traditionally, it’s served over steamed jasmine rice and topped with a crispy fried egg. The runny yolk mixes into the rice and sauce, making every bite rich and satisfying.

You only need a few basic pantry ingredients like soy sauce, oyster sauce, and fish sauce — yet it delivers that authentic Thai street food flavor you’ll love. Serve it over steamed jasmine rice or top it with a crispy fried egg for the ultimate comfort meal! 🍳

✅ Key highlights:

Quick and easy (ready in under 20 minutes)
Uses simple pantry sauces
Customizable spice level
Delicious with chicken, beef, pork, or even tofu

INGREDIENTS

Chicken Thigh Fillet - 750g

Garlic - 5 cloves

Fresh Chillis - 8 (or to taste)

Basil Leaves - 1 cup

Cooking Oil - 4 tbsp

SAUCE

Chicken Stock - 1/3 cup

Light Soy Sauce - 1 tbsp

Dark Soy Sauce - 2 tbsp

Oyster Sauce - 2 tbsp

Fish Sauce - 1 tbsp

Sugar - 2 tbsp

(Adjust the taste to your liking)

COOKING PROCESS

PREPARING THE INGREDIENTS

Dice the chicken thigh fillets into small bite-sized pieces. You can also use chicken breast or ground chicken, but keep in mind they can dry out more easily. Thigh meat stays juicy and tender even after stir-frying.
Finely chop about 8 chillies — adjust the amount to your preferred spice level. I’m using a mix of red bird’s eye chillies for heat and green chillies for their fresh aroma.
Mince 5 cloves of garlic

PREPARING THE SAUCE

In a small bowl, combine 1/3 cup of chicken stock, 1 tablespoon of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of fish sauce, and 2 tablespoons of sugar. Stir well until the sugar dissolves, then taste and adjust to your preference. Set the sauce aside — this will give your stir-fry that perfect balance of savory, sweet, and umami flavor.

BRINING THE DISH TOGETHER

Heat 4 tablespoons of oil in a wok or large pan over medium-high heat. Add the minced garlic and sauté for a couple of minutes, or until golden and fragrant.

Next, add the chicken pieces and stir-fry for a few minutes until the pink color is gone. Add the chillies and continue to stir-fry for another minute or two.

Pour in the prepared sauce and let it simmer gently until most of the liquid has cooked off — about 5 to 8 minutes. The sauce will start to caramelize beautifully from the sugar and dark soy sauce.

Once the sauce caramalises, turn off the heat and add one cup of fresh basil leaves along with a few extra chillies. I’m using green basil here since I couldn’t find Thai or holy basil in my area. If you can get Thai basil, definitely use it — it adds a more authentic and aromatic flavor to the dish. Give everything a quick toss, then remove from the stove.