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Spicy Thai Basil Chicken (Pad Krapow Gai) served on a plate

Spicy Thai Basil Chicken (Pad Krapow Gai)

Authentic spicy thai basil chicken with ground chicken, fresh chilies, holy basil, and a crispy fried egg over jasmine rice.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1 1/2 cups Thai basil leaves holy basil if possible
  • 6 cloves garlic finely minced
  • 3-5 thai chilies finely chopped
  • 2 tbsp neutral oil
  • 2 tbsp oyster sauce
  • 1 tbsp low sodium soy sauce
  • 1 tsp dark soy sauce for color
  • 1 tsp fish sauce
  • 1 tsp brown sugar
  • 1/4 cup chicken broth
  • 4 eggs

Method
 

  1. Have all ingredients prepped and sauces measured. The dish moves fast.
  2. Whisk together oyster sauce, both soy sauces, fish sauce, sugar, and broth.
  3. Heat oil in a wok over high heat until smoking. Stir in garlic and chilies for 15 seconds.
  4. Add ground chicken. Break up and stir 3 to 4 minutes until cooked and caramelizing.
  5. Pour in sauce. Stir 1 minute until chicken is glossy and coated.
  6. Turn off heat. Toss in basil for 10 seconds until just wilted.
  7. Fry an egg in hot oil with crispy lacy edges and runny yolk.
  8. Plate over jasmine rice. Top with the chicken and crispy egg. Serve with cucumber and lime.

Notes

Have every ingredient prepped before turning on the heat. Cook on the highest heat possible. Add the basil off the heat to preserve its peppery flavor.