Name: Spicy Thai Basil Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1.5 lbs Ground chicken; 5 pieces Thai Bird's Eye chilies; 6 cloves Garlic; 2 tbsp Vegetable oil; 2 tbsp Oyster sauce; 1 tbsp Light soy sauce; 1 tsp Dark soy sauce; 1 tsp Fish sauce; 1 tsp Sugar; 2 cups Thai Holy Basil leaves

"Experience the vibrant flavors of Bangkok with this authentic Spicy Thai Basil Chicken. Ground chicken is stir-fried with fragrant garlic, fiery bird's eye chilies, and peppery holy basil for a high-impact meal that's better than takeout."

Ingredients

Qty	Item
1.5 lbs 680 g	Ground chicken
5 pieces 15 g	Thai Bird's Eye chilies
6 cloves 30 g	Garlic
2 tbsp 30 ml	Vegetable oil
2 tbsp 30 ml	Oyster sauce
1 tbsp 15 ml	Light soy sauce
1 tsp 5 ml	Dark soy sauce
1 tsp 5 ml	Fish sauce
1 tsp 4 g	Sugar
2 cups 60 g	Thai Holy Basil leaves

How to Make Spicy Thai Basil Chicken

Using a mortar and pestle, pound the garlic and Thai bird's eye chilies into a coarse, wet paste.

Heat the vegetable oil in a wok or large heavy-bottomed skillet over high heat until it begins to shimmer.

Add the chili and garlic paste to the wok and stir-fry for approximately 30 seconds until extremely fragrant, being careful not to let the garlic burn.

Add the ground chicken to the wok. Use a spatula to break the meat into small crumbles. Stir-fry until the chicken is browned and almost fully cooked.

Stir in the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar. Toss everything together until the chicken is evenly coated and the sauce has caramelized slightly.

If the mixture appears too dry, add a small splash of water or chicken broth.

Turn off the heat and immediately add the fresh Thai basil leaves. Toss the mixture for 15-20 seconds until the basil has just wilted from the residual heat.

Serve immediately over hot jasmine rice, traditionally topped with a crispy fried egg (Kai Dao).

·
For the most authentic flavor, seek out Holy Basil (Tulsi) at an Asian market; if unavailable, Thai Sweet Basil is a good substitute.
·
Don't be afraid of high heat! A smoking hot wok is essential for that signature charred 'wok hei' flavor.
·
The dish is traditionally quite salty and spicy; adjust the number of chilies and fish sauce to suit your personal preference.
·
Mince the chicken by hand with a cleaver for a better texture than store-bought ground meat.

Frequently Asked Questions

What is the difference between Holy Basil and Thai Sweet Basil?

Holy Basil has a peppery, clove-like flavor and is less sweet than Thai Sweet Basil, which has a distinct anise or licorice aroma.

Can I use chicken breast instead of ground chicken?

Yes, you can finely mince chicken breast or thighs by hand to achieve a similar texture.

How do I make the perfect Thai-style fried egg?

Fry the egg in a generous amount of hot oil until the edges are brown and crispy (bubbly) but the yolk remains runny.

Is this dish gluten-free?

Not naturally, but you can make it gluten-free by using Tamari and ensuring your oyster sauce is labeled gluten-free.

Video Tutorials

Thai Chilli Basil Chicken

Thai basil chicken recipe (pad kra pao gai ผัดกระเพราไก่) - Thai Recipes

Spicy Thai Basil Chicken (Pad Krapow Gai) - How to Make Spicy Basil Garlic Chicken

No Marinating Required! Very Tasty Thai Basil Chicken Stir Fry Recipe 泰式九层塔炒鸡 Phat Kaphrao Gai

Step-by-Step Visual Guide

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