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Basil Chicken or Pad Kraprow Gai is one of those easy, rewarding meals that come together in minutes, and yet it's brimming with flavor.

Thai Basil Chicken (Pad Kraprow Gai)

Spicy, with a mouthwatering balance of savory and sweet, Thai Basil Chicken is a quick stir-fry that will fill your kitchen with the hunger-inducing aromas of caramelized garlic and holy basil. Piled high on a plate of jasmine rice with a fried egg on top, and you have yourself a plate of perfection.
Course Entree
Cuisine Best, Thai
Keyword easy, quick, spicy, stir-fry, street food, weeknight
Level Beginner
Main Ingredient Poultry
Diet Dairy-Free
Prep Time 7 minutes
Cook Time 3 minutes
Total Time 10 minutes
Servings 1 large serving
Calories 840 kcal


For Basil Chicken

  • 20 grams holy basil
  • 250 grams skin-on chicken thighs (2-3 large thighs)
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon evaporated cane sugar
  • 9 grams garlic (2 medium cloves, roughly chopped)
  • 5 grams chili peppers (to taste, roughly chopped)

For Thai Fried Egg

  • 2 tablespoons vegetable oil
  • 1 large egg


  1. Pick the basil leaves from the stems and discard the stems.
    Holy Basil being plucked from stems for Thai Basil Chicken
  2. Measure out the oyster sauce, dark soy sauce, and sugar into a small bowl and stir together to combine.
    Stirring sauce for Thai Basil Chicken.
  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.
    Mincing chicken for Pad Kraprow Gai
  4. Repeat with the skin, mincing it as finely as possible.
    Mincing chicken skin
  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.
    Rendering fat from chicken skin in a frying pan.
  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).
    Sautéing garlic and chili peppers for making Thai Basil Chicken.
  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.
    Stir-frying chicken and chilies for spicy basil chicken.
  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.
    Thai-style crispy fried egg for topping Basil Chicken.
  11. When the chicken is mostly cooked through, add the sauce and continue tossing and stir-frying until the sauce coats the chicken evenly.
    Tossing Basil Chicken with sauce in a frying pan.
  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.
    Tossing Holy Basil with Chicken for Pad Kraprow Gai
Nutrition Facts
Thai Basil Chicken (Pad Kraprow Gai)
Amount Per Serving
Calories 840 Calories from Fat 612
% Daily Value*
Fat 68g105%
Saturated Fat 33g165%
Cholesterol 394mg131%
Sodium 1068mg45%
Potassium 693mg20%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 6g7%
Protein 43g86%
Vitamin A 2815IU56%
Vitamin C 8mg10%
Calcium 97mg10%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.