Spicy Thai Holy Basil Chicken (Pad Krapow Gai)

Recipe Overview & Cooking Metrics

Equipment Needed

• 14-inch carbon steel wok or heavy skillet
• Mortar and pestle (or cutting board and knife)
• Metal wok spatula
• Digital probe meat thermometer

Ingredients

• 1.5 pounds boneless skinless chicken thighs or breasts, finely minced with a chef knife (or ground chicken)
• 6 cloves garlic, coarsely pounded in a mortar
• 4 fresh red Thai bird’s eye chilies, pounded (adjust for desired heat)
• 2 cups fresh Thai holy basil or Thai sweet basil leaves
• 1.5 tablespoons oyster sauce
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon dark sweet soy sauce (for rich amber color)
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 3 tablespoons high-smoke cooking oil
• 4 large eggs, for frying
• Steamed jasmine rice for serving

Step-by-Step Cooking Instructions

1. Pound garlic and red Thai chilies together in a mortar into a coarse fragrant paste.
2. In a small bowl, mix oyster sauce, soy sauce, dark sweet soy sauce, fish sauce, and sugar.
3. Heat 2 tablespoons oil in a wok over high heat until wisps of white smoke appear. Add garlic-chili paste and stir-fry for 20 seconds until intensely aromatic.
4. Add minced chicken to wok. Break up meat with spatula and stir-fry vigorously for 3 to 4 minutes until cooked through and registers 165°F (74°C).
5. Pour prepared sauce mixture over chicken. Stir-fry for 60 seconds over high heat until sauce coats meat glossy and dark.
6. Turn off heat. Immediately toss in 2 cups fresh Thai basil leaves. Stir for 20 seconds until leaves wilt from residual heat, releasing fragrant herbal oils.
7. In a separate small skillet, heat remaining 1 tablespoon oil over high heat. Crack eggs one by one and fry until egg whites are crispy with golden lace edges and yolk remains runny.
8. Ladle stir-fried basil chicken over mounds of warm jasmine rice and crown each plate with a crispy fried egg.

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Frequently Asked Questions