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My review
Spicy Thai Basil Chicken (Pad Krapow Gai)
56k
Chef John
"My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking."
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Ingredients
25 m servings 715Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Footnotes
- Chef's Note:
- Makes 2 large or 4 small portions.
- To slice basil leaves, stack about 5 of them and roll tightly like a cigar. Then slice into thin ribbons. Make a couple of cuts in the opposite direction for smaller pieces that cook faster.
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Reviews
Read all reviews 315454 Ratings
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Most helpful positive review
5/24/2017
This was delicious! My first time using fish and oyster sauce though... I think next time I make this I might reduce the fish and oyster sauce by half, but the rest of the recipe was spot on! I ...
Most helpful critical review
7/13/2018
What did I do wrong?! I followed the recipe word for word, made absolutely no substitutes, and the juices from the chicken totally took over the dish and ruined it. The oyster-fish sauce never t...
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5/24/2017
This was delicious! My first time using fish and oyster sauce though... I think next time I make this I might reduce the fish and oyster sauce by half, but the rest of the recipe was spot on! I ...
6/7/2017
This is a great recipe! It was better than the expensive take out that I get. I doubled the sauce because I wanted to add some vegetables. I seared mushrooms in a cast iron skillet (hint: put in...
5/14/2017
Wow, it was FANTASTIC! I followed the recipe to a Tee and wouldn't change a thing. As for the variables, I used chicken breast instead of thighs, a Serrano Pepper (with all seeds) and one little...
6/30/2017
Fantastic! The hardest part was chopping up the chicken without a butcher knife. Might have to invest one because this was a hit in my house (also, it looks like fun...and a great de-stressor :)...
8/8/2017
This is absolutely delicious!! My husband would eat Thai food EVERY day if he could. I've always been so intimidated to try cooking Thai cuisine, but, Chef John made this so easy. I love, love...
7/2/2017
Wow! What an amazing dish! I was not sure how it would taste as I have never used oyster sauce befpre, but it packed amazing (and spicy) flavor! The only changes made were using a combo of Tha...
6/21/2017
I read the reviews before making and so doubled the sauce as that seemed to be a common thing. I used 3 chilli peppers and found it was only a hint of spice, nothing over powering. Would definit...
5/11/2017
This was better than 90% of the restaurant versions I've tried. I used vegan oyster sauce (mushroom-based sauce) due to a shellfish allergy and doubled the sauce. I also added red peppers and br...
7/13/2018
What did I do wrong?! I followed the recipe word for word, made absolutely no substitutes, and the juices from the chicken totally took over the dish and ruined it. The oyster-fish sauce never t...