Spicy Thai Basil Chicken (Pad Krapow Gai Recipe)
In this recipe, we'll guide you through the steps of creating this classic Thai dish bursting with aromatic spices, tender chicken, and fragrant Thai basil leaves. From sautéing the ingredients to the final assembly, you'll learn the secrets to achieving the perfect balance of heat and flavor. Bonus points if you grind the chicken at home!
Ingredients
1 lb ground chicken
40 g sliced shallots
4 cloves garlic, minced
12 g (2 tbsp) sliced Thai chilies, Serrano, or other hot pepper
20 g (1 cup) very thinly sliced fresh basil leaves
⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
Hot & cooked rice (optional)
Instructions
If using whole boneless & skinless chicken, grind the chicken using a food processor, meat grinder, or a cleaver.
Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Slice chilies, mince garlic and shallots, and slice basil leaves when rolled up to make basil strips.
Heat vegetable oil in a large skillet over high heat. Add chicken and stir fry until it loses its raw color and until any excess liquid has evaporated.
Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat for about 2-3 more minutes, stirring frequently.
Add the sauce mixture to the skillet, then cook and stir until the sauce has deglazed the bottom of the pan about, 1 or 2 more minutes, then remove from heat.
With the heat off, stir in basil and cook until basil is wilted, about 30 seconds.
Serve hot and serve with rice.
Remember! Preparing your ingredients beforehand makes cooking much easier & efficient.
How to Grind Chicken at Home: Easy DIY Tutorial
Get ready to savor the mouthwatering combination of bold spices and fresh ingredients. Let's dive into the world of Thai cooking and bring the authentic flavors of Pad Krapow Gai to your table in no time.