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Thai basil chicken, also known as Pad Krapow Gai, is a quick and flavorful Thai stir-fry made with ground chicken, garlic, chilies, and fresh Thai holy basil. This spicy and aromatic dish is a staple in Thai cuisine and is typically served over steamed jasmine rice with a crispy fried egg on top. It’s an easy, high-protein dinner that’s perfect for busy weeknights and packed with authentic Thai flavor.
The Origins of Thai Basil Chicken (Pad Krapow Gai)
Pad Krapow Gai, originates from the bustling street food culture of Thailand. Rooted in central Thai cuisine, this dish showcases the bold flavors that define Thai cooking—spicy chilies, savory sauces, and the unmistakable aroma of holy basil (krapow). It was traditionally made as a fast, satisfying meal for workers, often served with rice and a fried egg for extra richness. Over time, it has become a beloved staple both in Thai households and international Thai restaurants, representing the perfect harmony of heat, umami, and herbaceous freshness.
Key Ingredients for Authentic Thai Basil Chicken (Pad Krapow Gai)
To make traditional Thai basil chicken, these essential ingredients bring bold, authentic flavor:
- Chicken Thigh – Pieces of chicken thigh ensure flavor and texture
- Thai holy basil (krapow) – adds a peppery, slightly minty aroma unique to the dish
- Garlic – provides a rich, savory base
- Bird’s eye or Thai chilies – deliver the signature Thai heat (adjust to taste)
- Soy sauce & dark soy sauce – create depth and color
- Fish sauce – adds salty umami and authentic Thai flavor
- Oyster sauce – enhances overall richness
- Sugar – balances the heat and saltiness
- Jasmine rice – the perfect fragrant base for serving
- Fried egg (optional but traditional) – adds richness and texture contrast
Choosing the Best Chicken for Pad Krapow Gai
When making this recipe, ground chicken is the most commonly used protein, as it absorbs the bold, savory sauces evenly and cooks quickly—making it perfect for a fast stir-fry. It also delivers a more consistent texture that clings to rice, just like traditional Thai street food. However, you can also use chopped chicken thighs or breasts for a chunkier, meatier bite. Thighs offer more flavor and juiciness due to their higher fat content, while breasts are leaner and slightly firmer. Ultimately, the choice comes down to preference—ground chicken for authentic street-style texture, or chopped cuts for a heartier feel.
Thai Basil Chicken (Pad Krapow Gai)
Ingredients
- 700 g chicken thighs
- 1 thai chili
- 5 cloves garlic
- 1 large handful basil leaves
- 1 egg
Sauce ingredients
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp low calorie sweetner or sugar
Instructions
- Slice your chicken thighs into smaller cubes about 1 inch thick. Set aside.700 g chicken thighs
- Chop or crush you garlic and chilies into a paste. Set aside.1 thai chili, 5 cloves garlic
- Into a separate bowl mix together all the sauce ingredients. Set aside.1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp low calorie sweetner or sugar
- Into a hot wok add 1 tbsp of oil. Then add our chopped chicken. Cook for 3 minutes.
- Add our crushed garlic and chiles. Cook another 2 minutes.5 cloves garlic, 1 thai chili
- Add our mixed sauce, and continue to let it cook/simmer until the sauce thickens.
- Once the sauce completely coats the chicken turn off the heat and add a large handful of Thai basil leaves.1 large handful basil leaves
- Mix well and serve on top of rice and a fried egg.1 egg
