Thai Basil Chicken (Pad Krapow Gai)

Thai Basil Chicken (Pad Krapow Gai)This 10 minute Thai Basil Chicken (Pad Krapow Gai) is easy, satisfying and delicious. Spicy and garlicky with a savory sweet glaze and fragrant holy basil, it makes for a delicious meal with some jasmine rice and a crisp fried egg. #thai #chicken #stirfry #weeknight #basil


  • CourseEntree
  • CuisineThai
  • Yield1 large serving
  • Cooking Time3 minutes
  • Preperation Time7 minutes
  • Total Time10 minutes


For Basil Chicken
holy basil
20 grams
skin-on chicken thighs (2-3 large thighs)
250 grams
oyster sauce
1 tablespoon
dark soy sauce
1 teaspoon
1 teaspoon
garlic (2 medium cloves, roughly chopped)
9 grams
chili peppers (to taste, roughly chopped)
5 grams
For Thai Fried Egg
vegetable oil
2 tablespoons
1 large


  1. Pick the basil leaves from the stems and discard the stems.
  2. Measure out the oyster sauce, dark soy sauce, and sugar into a small bowl and stir together to combine.
  3. Remove the skin and fat from the thighs and slice the meat in one direction and then turn your knife 90 degrees and slice the chicken in the other direction to get pieces of chicken that are about 1/3-inch in size.
  4. Repeat with the skin, mincing it as finely as possible.
  5. Prepare two frying pans (one for the egg and one for the chicken). Put the chicken skin and fat into one pan and 2 tablespoons of vegetable oil into the other.
  6. For the pan with the chicken skin, turn the heat onto medium-low and slowly render out the fat, stirring from time to time to prevent burning.
  7. When the chicken skin is browned and starting to crisp, turn up the heat to high and then add the garlic and chili peppers and saute until fragrant (about 30 seconds).
  8. Meanwhile, turn the second burner onto medium-high heat and heat until the oil is shimmering and hot.
  9. Add the chicken to the first pan with the garlic and chili peppers and stir-fry until the chicken is cooked through.
  10. Carefully break an egg into the second pan and fry it until it's crisp on the bottom and the white is cooked through.
  11. When the chicken is mostly cooked through, add the sauce and continue tossing and stir-frying until the sauce coats the chicken evenly.
  12. Turn off the heat and toss the holy basil together with the chicken and plate immediately. Top your Pad Kraprow Gai with the fried egg.