Easy Thai Basil Chicken (Pad Krapow Gai)

Thai Basil Chicken (Pad Krapow Gai)

Course Main Course
Cuisine Thai
Keyword Spicy, Stir Fry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 people
Author Connie Veneracion


  • 6 to 8 chicken thigh fillets
  • 4 cloves garlic
  • 2 bird's eye chilies
  • 1 one-inch knob ginger
  • 2 shallots or 1 small red onion, thinly sliced
  • 2 tablespoons cooking oil
  • 3 tablespoons soy sauce
  • juice of 1 lime
  • 2 tablespoons sugar
  • fish sauce to taste
  • large handful holy basil leaves
  • 3 eggs, fried sunny side up to serve
  • rice to serve


  • Pat the chicken fillets dry with paper towels. Mince the chicken to the size that you prefer.
  • Mince the garlic.
  • Finely slice the chilies.
  • Peel and mince the ginger.
  • Thinly slice (or roughly chop) the shallots or onion.
  • Heat the cooking oil in a wok or frying pan. Saute the garlic, chilies, ginger and shallots or onion.
  • Add the minced chicken. Stir fry until the meat changes color. Pour in the soy sauce and half of the lime juice. Add the sugar. Stir and pour in enough fish sauce to create the sweet-tangy-salty-spicy balance that you like. If you're aiming for authenticity, the flavor should be more tangy and spicy than sweet and salty.
  • Stir fry the chicken for three to four minutes. Add the holy basil leaves. Stir fry for another two to three minutes.
  • Taste the chicken pad krapow. Adjust the seasonings, as needed, before serving with fried egg and rice