Thai Basil Chicken
Posted on February 24, 2026
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his Thai basil chicken, also known as Pad Krapow Gai, is one of the most beloved dishes in Thai cuisine, and once you make it at home you'll understand exactly why! It's the perfect combination of savory, spicy, and aromatic with ground chicken stir-fried at blazing high heat with loads of fresh garlic, fiery Thai chilies, and fragrant Thai basil that wilts into the dish at the last second, releasing its incredible anise-like flavor. The magic of this dish is in the technique and the balance of sauces. You start by marinating the ground chicken in vegetarian oyster sauce and soy sauce (or tamari or coconut aminos for gluten-free), which seasons it from the inside out and gives it incredible umami depth. While that marinates, you prep your Thai basil by washing the leaves and tearing them roughly, which releases their essential oils. The cooking happens fast and furious in a screaming hot wok with oil, minced Thai chilies, and a generous amount of minced garlic (yes, 12 cloves!) that fry until fragrant and golden. The seasoned chicken goes in next and gets broken up into small pieces as it cooks until no longer pink. Then you add thinly sliced onions, brown sugar for a touch of sweetness that balances the heat, and fish sauce which brings that authentic Thai funk and saltiness. The onions cook until tender and sweet, then sliced red bell pepper goes in for color and a slight crunch, followed by all that gorgeous Thai basil, black pepper, and white pepper. Everything cooks together for just one more minute so the basil wilts and releases its aroma but doesn't lose its vibrant color or flavor. The whole dish comes together in about 15 minutes from start to finish, which makes it perfect for busy weeknights when you want something that tastes exotic and special but doesn't require hours in the kitchen. Served over a bed of fluffy steamed jasmine rice with a crispy-edged fried egg on top and spicy garlic green beans on the side, this is the kind of meal that makes you feel like you're sitting in a street food stall in Bangkok!
Frequently Asked Questions
Q: What's the difference between Thai basil and regular basil?
A: Thai basil has a distinct anise-like flavor with hints of licorice and mint that's much more aromatic and slightly spicy compared to Italian sweet basil. It also has sturdier leaves that hold up better to high-heat cooking. Thai basil (also called holy basil or Grapow) is what gives Pad Krapow its signature flavor. You can find it at Asian grocery stores or well-stocked supermarkets. If you absolutely can't find it, Italian basil can be substituted, but the dish will taste noticeably different and won't have that authentic Thai flavor profile.
Q: Can I make this less spicy?
A: Absolutely! The heat level is completely customizable. The recipe calls for 5-6 Thai chilies which gives a good kick of heat. For milder spice, start with just 1-2 chilies and taste as you go, adding more if you want. You can also remove the seeds from the chilies before mincing, which reduces the heat significantly. For no heat at all, omit the chilies entirely and the dish will still be delicious and aromatic from all the garlic and basil. The black and white pepper add warmth but not the same kind of spicy heat as the chilies.
Q: Can I use chicken thighs instead of breast?
A: Yes! Ground chicken thigh actually works even better than breast because it has more fat and stays juicier during the high-heat cooking. If you can't find ground chicken at all, you can also buy boneless, skinless chicken thighs or breasts and mince them yourself in a food processor by pulsing until coarsely ground. Don't over-process or it will turn into a paste. You want a texture similar to ground beef with visible small pieces.
Q: How do I make this vegetarian?
A: To make this vegetarian or vegan, replace the ground chicken with 1.5 pounds of firm or extra-firm tofu that's been pressed to remove excess moisture and crumbled into small pieces. Make sure your oyster sauce is vegetarian (mushroom-based oyster sauce is widely available) and skip the fish sauce or replace it with more soy sauce plus a splash of lime juice for tang. The cooking method stays exactly the same. Other great plant-based options: Crumbled tempeh for a heartier texture and nuttier flavor Chopped mushrooms (shiitake, oyster, or cremini) for a meaty texture and umami depth Plant-based ground meat (like Beyond or Impossible) for the closest texture to ground chicken Eggplant, diced small and fried until golden, for a soft texture that soaks up the sauce beautifully Chickpeas, roughly mashed or pulsed in a food processor for a protein-packed option
This Thai basil chicken (Pad Krapow Gai) is bold, aromatic, and ready in 15 minutes! Ground chicken marinated in oyster and soy sauce, stir-fried with loads of garlic, Thai chilies, onions, bell pepper, and fresh Thai basil. Savory, spicy, and absolutely addictive served over jasmine rice with a fried egg!
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Preparations
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Cuisine:
Thai
Course:
Main Course, Dinner
Calories:
380 kcal (approx. per serving)
Servings:
4
Author:
Ronica Rupan
Ingredients
Ingredients
For the Chicken:
- 1.5 pounds chicken breast, ground or minced
- 2 tablespoons vegetarian oyster sauce
- 2 tablespoons soy sauce, tamari, or coconut aminos
- 3-4 tablespoons cooking oil (vegetable or peanut oil)
- 12 cloves garlic, minced
- 5-6 Thai chilies, minced (adjust to heat preference)
- 1 large onion, thinly sliced
- 1½ tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 large red bell pepper, thinly sliced
- 2 cups fresh Thai basil leaves (holy basil or Grapow)
- ½ teaspoon black pepper
- 1 teaspoon white pepper
For Serving:
- Steamed jasmine rice
- Fried eggs (one per serving)
- Spicy garlic green beans (optional)
- Lime wedges (optional)
Instructions
- Marinate the Chicken In a mixing bowl, combine the ground chicken with the vegetarian oyster sauce and soy sauce (or tamari or coconut aminos). Mix well until the chicken is evenly coated. Set aside while you prep the other ingredients. This marinates the chicken and adds incredible flavor from the inside out.
- Prep the Thai Basil Wash the Thai basil leaves thoroughly and remove the stems. Tear or roughly chop the leaves into smaller pieces. This releases their essential oils and helps them wilt more evenly when added to the hot wok. Set aside.
- Heat the Wok and Fry Aromatics Heat a wok or large skillet over high heat until it's smoking hot. Add the cooking oil and swirl to coat the bottom. Immediately add the minced Thai chilies and minced garlic. Fry, stirring constantly, for about 2 minutes until the garlic is golden and incredibly fragrant. Don't let the garlic burn or it will turn bitter!
- Cook the Chicken Add the seasoned ground chicken to the wok. Use a spatula or wooden spoon to break it up into small pieces as it cooks. Stir-fry for about 5 minutes, breaking up any large clumps, until the chicken is no longer pink and is cooked through. Keep the heat high for that authentic wok flavor!
- Add Onions and Seasonings Add the thinly sliced onions, brown sugar, and fish sauce to the wok. Stir everything together and cook for about 3 minutes, stirring frequently, until the onions are tender and slightly caramelized and the sugar has melted into the sauce.
- Add Peppers and Basil Toss in the sliced red bell pepper, Thai basil leaves, black pepper, and white pepper. Stir-fry for just 1 additional minute until the basil wilts and releases its aroma and the peppers are slightly softened but still have a bit of crunch. Don't overcook the basil or it will lose its vibrant flavor and color!
- Finish and Serve Remove the wok from the heat immediately. Taste and adjust seasoning if needed with more fish sauce or soy sauce. Serve the Thai basil chicken immediately over steamed jasmine rice. Top each serving with a crispy-edged fried egg and serve with spicy garlic green beans on the side if desired. Add lime wedges for squeezing over the top for extra brightness!
Cooking hacks and tips
- High heat is essential: Thai stir-fries are all about that "wok hei" or breath of the wok, which is the slightly smoky, charred flavor you get from cooking at extremely high heat. Make sure your wok or pan is screaming hot before you start adding ingredients. If your heat isn't high enough, the chicken will steam instead of sear and you'll miss out on that authentic flavor.
- Don't skimp on the garlic: 12 cloves might seem like a lot, but it's what gives this dish its incredible aromatic punch. Thai cuisine is bold and doesn't hold back on aromatics. The garlic mellows as it fries and adds so much depth. If you're worried, start with 8 cloves and work your way up, but trust me, 12 is perfect!
- Fresh Thai basil is key: This is the star ingredient that makes Pad Krapow authentic. Italian basil just doesn't have the same anise-like, slightly minty flavor. It's worth the trip to an Asian grocery store to find fresh Thai basil. If you buy extra, you can freeze it or make Thai basil pesto to use in other dishes.
- Add basil at the very end: Thai basil should only cook for about 1 minute max. Add it right at the end so it wilts just enough to release its aroma but still stays bright green and flavorful. Overcooked basil turns dark and loses its fragrance.
- The fried egg is non-negotiable: A crispy-edged fried egg on top is traditional and adds richness that balances the spice. Fry it in hot oil until the edges are crispy and lacy but the yolk is still runny. When you break into that yolk and it runs into the rice and chicken, it creates the most incredible sauce.
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Hey! It’s Ronica!
This is where I love to share my passion for cooking, baking, and flavor. When I’m not creating delicious recipes, you’ll find me spending time with my family, working on my spice blends at Flora & Mana, or enjoying a homemade baked goods. Join me on this culinary journey to taste, healthy meals and fun kitchen hacks!
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