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Thai basil chicken served over jasmine rice with fresh basil leaves and sliced chilies on white plate
Julia Monroe

Thai Basil Chicken (Pad Krapow Gai)

Restaurant-style Thai Basil Chicken (Pad Krapow Gai) made fast with tender chicken, a glossy sweet-salty-spicy sauce, and a final handful of Thai basil added at the perfect moment for maximum aroma. A 20-minute weeknight dinner that tastes authentically Thai.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, thinly sliced (or ground chicken)
  • 2 tbsp neutral oil (avocado, canola, or vegetable)
  • 5 cloves garlic, finely minced
  • 2–6 Thai bird’s eye chilies, thinly sliced (to taste)
  • 1 cup Thai basil leaves (or holy basil if available)
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar (preferably palm sugar; brown sugar works too)
  • 2 tbsp water
  • 1 tbsp Golden Mountain seasoning sauce (optional)
  • 1 bell pepper, sliced (optional)
  • 1/2 onion, sliced (optional)
  • 4 eggs, for frying (optional)
  • steamed jasmine rice, for serving

Equipment

  • wok or large skillet
  • mixing bowl (for sauce)
  • knife and cutting board
  • measuring spoons
  • spatula or wok turner

Method
 

  1. Prep everything first: slice the chicken, mince the garlic, slice the chilies, and pick the basil leaves. Stir together oyster sauce, fish sauce, soy sauce, sugar, water, and Golden Mountain (if using) in a small bowl until sugar dissolves.
  2. (Optional) Fry eggs in a little oil until the edges are crisp and the yolk is still runny. Set aside.
  3. Heat a wok or large skillet over high heat until very hot. Add oil. Add chicken in a single layer and sear undisturbed for about 2 minutes, then stir-fry until mostly cooked through.
  4. Push chicken to one side. Add garlic and chilies (and optional onion/bell pepper) to the open space and stir constantly for about 30 seconds until fragrant.
  5. Pour in the prepared sauce and toss everything together for 60–90 seconds until the chicken is cooked through and the sauce turns glossy and clings to the chicken.
  6. Turn off the heat and immediately add Thai basil. Toss just until wilted (about 10–20 seconds). Serve over jasmine rice, topped with a fried egg if desired.

Notes

Basil: Thai basil is best; holy basil is most traditional if you can find it. Add basil at the very end so it stays bright and fragrant.
Heat control: Thai bird’s eye chilies are spicy—start small and scale up. Remove seeds for less heat.
Chicken: Thighs stay juicier than breast. Slice thin or use ground chicken for classic street-stall style.
Sauce tip: Mix sauce in a bowl before cooking—this stir-fry moves fast and prevents burning the garlic while you measure.
Serving: Classic with jasmine rice and (optional) a crispy fried egg on top.