-
-
My review
Spicy Thai Basil Chicken (Pad Krapow Gai)
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."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 715 calsOriginal recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended. Watch Now
- 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. Watch Now
- 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. Watch Now
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice. Watch Now
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.
Nutrition Facts
Per Serving: 715 calories; 30 g fat; 58.6 g carbohydrates; 49.8 g protein; 156 mg cholesterol; 1182 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 161237 Ratings
-
-
-
-
-
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
1/31/2018
I used hoisin sauce instead of oyster sauce because that's what I had
Most helpful
Most positive
Least positive
Newest
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 ...
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...
6/7/2017
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...
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...
6/30/2017
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 :)...
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...
5/24/2017
This was excellent. I am a novice cook, and this seemed a bit complicated, but I followed the recipe exactly (except I substituted chicken breasts for thighs) and it turned out great. For some r...