Thai Basil Chicken (Pad Kra Pao Gai)

Spicy, garlicky chicken stir-fry with lots of holy-style basil aroma and a glossy sauce that begs to be spooned over hot rice.

Ingredients

• 450g (1 lb) ground chicken (or finely chopped chicken thighs)
• 4 garlic cloves, finely chopped
• 2–6 Thai chilies (or other small chilies), finely chopped (adjust to taste)
• 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced (optional but very good)
• 1 cup packed Thai basil leaves (or regular basil if that’s what you have)
• 2 tbsp neutral oil (vegetable/canola)
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp dark soy sauce (optional, for deeper colour)
• 2 tsp fish sauce
• 1–2 tsp sugar (white or brown)
• 2 tbsp water
• Steamed rice
• Fried eggs (optional but classic)

Method

• 1

  Step 1: Mix the sauce

  In a small bowl, stir together oyster sauce, soy sauce, dark soy (if using), fish sauce, sugar, and water. Taste: it should be savoury-salty with a touch of sweetness.

• 2

  Step 2: Make the chili-garlic base

  Heat a wok or large skillet over high heat until very hot. Add oil, then garlic and chilies. Stir constantly until intensely fragrant and just starting to turn pale gold, about 20–30 seconds (don’t let garlic burn).

• 3

  Step 3: Stir-fry the chicken

  Add chicken and spread it out in the pan. Let it sear undisturbed for 30 seconds, then stir-fry, breaking it up, until mostly cooked through and starting to brown in spots, 2–3 minutes.

• 4

  Step 4: Sauce + quick veg

  Add onion (and bell pepper if using). Stir-fry 45 seconds, then pour in the sauce. Toss and cook until the sauce turns glossy and clings to the chicken, and the chicken is fully cooked, 1–2 minutes. If it looks dry, add a splash of water; if too wet, crank heat and toss 30 seconds to reduce.

• 5

  Step 5: Basil off-heat finish

  Turn off the heat, add basil, and toss until just wilted and ultra-fragrant, about 10–20 seconds. Taste and adjust: more fish sauce for salt, a pinch more sugar to round it out.

• 6

  Step 6: Serve

  Spoon over hot rice. If making fried eggs, cook them in a little oil on medium-high until the edges are deep golden and lacy, yolk still runny—then perch one on top.

Tips

• **Basil choice:** Thai basil is ideal; regular basil still makes a delicious Pad Kra Pao-style stir-fry (slightly less aniseed aroma).
• **Heat level:** Start with 2 chilies and build up—this dish is meant to be punchy.
• **Best texture:** High heat + a brief sear gives you those browned bits that make the sauce taste “restaurant.”
• **Make-ahead/storage:** Keeps 3 days in the fridge. Reheat in a hot pan with a splash of water to revive the sauce.
• **Serve with:** Jasmine rice is classic; crisp cucumber slices on the side are very Thai and refreshing.

Nutrition (per serving, estimate)