Pad Krapow Gai (Spicy Thai Basil Chicken)


  • Ground chicken (1 pound)
  • Shallots (1/4 cup, sliced)
  • Garlic (4 cloves, minced)
  • Thai chilies (2 tablespoons, minced or other hot pepper)
  • Chicken Broth (1/3 cup)
  • Soy sauce (2 tablespoons)
  • Oyster Sauce (1 tablespoon)
  • Fish Sauce (2 teaspoons)
  • Sugar (2 teaspoon)
  • Basil Leaves (1 bunch, thinly sliced)


In a small bowl, add the oyster sauce, soy sauce, fish sauce, sugar and chicken broth and whisk it and set aside.

Get a wok/pan smoking hot on high heat, once hot add some oil and then add the ground chicken. Cook it for 2-4 minutes on high heat till it loses its pink color.

Transfer in the shallots, garlic and thai chilies and stir it and continue cooking on high heat for another couple of minutes.

Add a couple of tablespoons of the sauce and let it cook down so as to caramelize the chicken. Once that sauce is cooked down add the rest of the sauce and continue cooking for another 2-3 minutes on high heat cooking down the sauce. This time it will give the chicken a glaze.

Turn off the heat and add the basil and stir it; continue stirring for 30 seconds till the basil has a darker green shade. Check for seasoning and you can add more soy sauce or salt as per taste and then serve it with rice.


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