Thai Basil Chicken (Pad Krapow Gai)

Gathering Ingredients

Protein
Use ground chicken (preferably thigh) for the classic texture: it absorbs sauce and stays moist. If using whole chicken, mince or finely chop into 3–5 mm pieces for even cooking.
Herbs and aromatics
Holy basil (krapow) is the defining flavor; plan for 3–4 packed cups for 4 servings. If holy basil is unavailable, substitute Thai sweet basil but expect a sweeter, less peppery finish.
Seasonings and sauces

• Garlic: 4–6 cloves, minced fine to release aroma evenly.
• Fresh Thai bird’s-eye chiles: 2–6, finely chopped; adjust by spice tolerance.
• Light soy sauce: salt and savory backbone.
• Dark soy sauce: optional for color, 1 tsp for 500 g meat.
• Oyster sauce: 1–2 tbsp for umami and slight sweetness.
• Fish sauce: 1–2 tsp to finish for authentic savory saltiness.
• Palm sugar or brown sugar: 1 tsp to balance chiles and fish sauce.

Oil and starch
Use a neutral high-heat oil like peanut or canola. If you want a slightly crisper edge on the meat, add 1 tsp of cornstarch to the meat with 1 tsp water to create a light coating that browns quickly.

Essential Equipment and Setup

Wok or heavy skillet
A seasoned carbon steel wok or a heavy-bottomed skillet achieves the high heat needed for quick stir-frying. Preheat the wok until it smokes very slightly, then add oil; this prevents sticking and encourages Maillard browning on small meat pieces.
Utensils

• Sturdy spatula or wok chuan for scraping and tossing.
• Small measuring spoons and cups for precise sauce ratios.
• Sharp knife and cutting board for quick mincing of garlic and chiles.
• Microplane or paddle for evenly breaking up ground meat if using whole pieces.

Heat control and timing
High, even heat is essential: it seals the meat and traps juices. Preheat the pan for at least 2–3 minutes over high heat, and keep burners at high for the duration of searing and rapid stir-fry steps. Reduce heat only when adding delicate basil to avoid wilting it into a limp texture.
Mise en place
Arrange sauces in small bowls in the order they will be added. Mince chiles and garlic together to allow even flavor distribution when they hit the hot oil. Have a bowl for the finished basil so you can fold it in last without overcooking.

Preparing the Meat and Aromatics

Meat handling
If using ground chicken, gently break it into uniform pieces with your fingers or a spatula; avoid overworking which can compact proteins and yield a dense texture. For chopped chicken, pat dry to remove excess moisture; moisture inhibits browning. If the meat is very lean, add 1 tsp neutral oil during cooking to carry flavors.
Seasoning the meat
Lightly season meat with 1/4 tsp salt per 250 g before cooking to extract moisture and concentrate flavor. Optionally toss the meat with 1 tsp light soy sauce and 1/2 tsp cornstarch for color and velvety mouthfeel; cornstarch creates a thin barrier that helps the meat sear quicker and stay juicier.
Aromatics timing
Add minced garlic and chiles to hot oil and fry for 10–20 seconds until fragrant but not browned; over-browned garlic becomes bitter. Immediately add the meat so the aromatics continue infusing the cooking fat and the meat absorbs that heat. Cook the meat in a single layer without crowding for the first 30–45 seconds to develop extensive surface browning, then break up and toss to finish cooking evenly.
Texture checks
Stop cooking when juices evaporate and small browned edges appear on the meat pieces; this caramelization balances the sauce's salt and sugar.

Sauce Ratios and Flavor Balancing

Base ratio for 500 g meat
Start with:

• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1 tsp palm sugar (or light brown sugar)

Adjusting saltiness and umami
Light soy provides salt; oyster sauce adds depth and a touch of sweetness; fish sauce is potent—add in small increments and taste. If the dish needs more body, add another 1/2 tbsp oyster sauce. For more Thai authenticity, emphasise fish sauce over light soy, but watch total salt.
Heat and sweetness balance
Bird’s-eye chiles bring sharp heat; use 2 for mild, 4–6 for medium to hot. Palm sugar should be subtle: the goal is to round edges, not dominate. If the sauce tastes flat, add 1/2 tsp more sugar; if too sweet, counter with 1/2 tsp fish sauce or a squeeze of lime off-heat.
Thickening and gloss
If you prefer a glossy cling, mix 1 tsp cornstarch with 1 tbsp water and stir into the sauce near the end of cooking, cook 20–30 seconds to remove raw starch flavor. For a lighter finish, omit cornstarch and rely on reduction to concentrate flavors.

Cooking Process: Stir-Fry Sequence and Timing

Heat, oil, and aromatics
Preheat the wok until it begins to smoke lightly. Add 1–2 tbsp neutral oil and swirl to coat. Add garlic and chiles; stir constantly for 10–15 seconds until fragrant but not browned. Immediately add the seasoned meat in a thin layer to promote rapid browning.
Searing and breaking up
Allow the meat to sit for 20–30 seconds to form a crust, then use the spatula to chop and toss, creating small, caramelized morsels. Continue high-heat tossing for 1.5–2 minutes until the meat is nearly cooked through and has multiple browned surfaces.
Adding sauce and finishing
Pour the pre-mixed sauce over the meat; the hot pan will sizzle and rapidly reduce the liquids. Stir constantly for 30–45 seconds to coat every piece and concentrate flavors. Taste and adjust: if too salty, add 1/2 tsp sugar or a splash of water; if flat, a few drops of fish sauce brightens.
Basil timing and final toss
Turn off the burner and immediately add the basil leaves; residual heat wilts them without overcooking. Toss quickly until leaves are glossy and slightly collapsed, about 10–20 seconds. Avoid prolonged heat which will darken basil and reduce its peppery aroma.
Serve immediately over hot steamed rice with a runny fried egg on top if desired for authentic contrast between rich yolk and spicy, fragrant meat.

Serving, Rice, and Egg Pairings

Rice choice
Serve Pad Krapow with jasmine rice steamed until tender with separate fluffy grains; its floral aroma and slightly sticky texture captures the sauce. For a lower-carb option, serve over steamed cauliflower rice but expect less sauce absorption.
Fried egg
A runny fried egg (kai dao) is traditional: heat oil until shimmering, crack egg into pan, spoon hot oil over the white to set edges quickly while keeping the yolk runny. Place directly on the rice and spoon sizzling Pad Krapow beside it so the yolk mixes with the sauce for a silky finish.
Garnishes and accompaniments
Top with extra fresh basil leaves for aroma and thinly sliced cucumber for cooling contrast. Offer lime wedges to squeeze if extra acidity is desired. For heat control, serve additional sliced chiles in fish sauce on the side so diners can add spice.
Portion and plating
Spoon rice into a compact mound with a shallow well for the egg, place the hot basil chicken beside, and garnish with whole basil leaves. This plating preserves texture contrast between rice, runny yolk, and crisped meat edges.

Variations and Substitutions

Protein swaps
Substitute ground pork or turkey using identical technique; pork typically needs less oil. For a pescatarian option, use minced firm tofu or finely diced firm white fish—press tofu to remove moisture and toss with 1 tsp cornstarch for better browning.
Herb alternatives
If holy basil is unavailable, use Thai sweet basil for a milder finish or a 50/50 mix of Thai basil and cilantro leaves for fresh brightness. Avoid Italian basil; flavor profile will be noticeably different.
Sauce adjustments for dietary needs
Gluten-free: use tamari instead of light soy and ensure oyster sauce is gluten-free or replace with mushroom seasoning sauce. Vegan: use mushroom oyster sauce and soy/fish sauce substitutes; add 1 tbsp miso diluted in water to replace missing umami from fish sauce.
Spice level adaptations
For milder heat, remove seeds from chiles and retain some flesh; for smoky heat, char 1–2 chiles briefly over the flame then chop. If you want extra kick, include 1 tsp chili oil at the end for a fragrant chili fragrance without altering salt balance.

Make-Ahead, Storage, and Reheating

Short-term storage
Cool cooked Pad Krapow to room temperature within 1 hour and refrigerate in an airtight container for up to 3 days. Store rice separately to preserve texture; built-in moisture from the sauce will soften rice during reheating.
Freezing
Freeze in portioned airtight containers for up to 2 months. Slight texture changes will occur: basil will darken and lose crispness, so omit folding in basil before freezing and add fresh basil when reheating.
Reheating for best texture
Reheat on high in a skillet with 1 tsp oil; high heat restores slight crispness to the meat and refreshes flavor quickly. Add a splash of water or soy sauce if the mixture has dried out. Microwave reheating is acceptable for convenience: cover and heat in short bursts, stirring between intervals; finish with a quick sear in a hot pan if possible to revive caramelization.
Reviving basil aroma
Add a generous handful of fresh basil after reheating off-heat and toss to wilt just before serving; this restores the bright peppery aroma lost during storage.

Frequently Asked Questions (FAQs)

What if I can’t find holy basil?
Use Thai sweet basil as the closest readily available substitute; add a small handful of young cilantro leaves to introduce a sharper green note. Expect a sweeter, less peppery finish compared with holy basil.
How do I control the heat level?
Adjust the number of bird’s-eye chiles and remove seeds for milder heat. Add chiles gradually and taste after the sauce is reduced because heat intensifies as flavors concentrate.
Can I make Pad Krapow without oyster sauce?
Yes: replace oyster sauce with 1 tbsp light soy plus 1/2 tsp mushroom seasoning or miso diluted in a little water to compensate for umami and body. Taste and adjust sugar to maintain balance.
Why is my dish watery?
Excess moisture may come from un-drained meat or adding sauce too early. Ensure meat is patted dry and seared first; add sauce only after meat is mostly cooked so liquids reduce quickly.
How to get a glossy sauce?
Stir in 1 tsp cornstarch mixed with 1 tbsp water at the end and cook 20–30 seconds until glossy; alternatively, cook the sauce longer to reduce and concentrate naturally.
Can I prepare this ahead for a crowd?
Cook meat up to the sauce stage, cool, and refrigerate; reheat on high, add basil at the end, and serve with freshly steamed rice. Prepare extra basil and fried eggs just before serving for best aroma and texture.