Dinner

Easy Spicy Thai Basil Chicken (Pad Krapow Gai)

Name: Easy Spicy Thai Basil Chicken (Pad Krapow Gai)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 pound ground chicken; 1 cup fresh Thai basil leaves, packed; 6 cloves garlic, minced; 4 to 6 fresh Thai bird chilies, thinly sliced (adjust to your heat preference); 2 tablespoons oyster sauce; 1 tablespoon fish sauce; 1 tablespoon dark soy sauce; 1 teaspoon granulated sugar; 2 tablespoons vegetable oil; 1 tablespoon water; 4 large eggs (optional, for frying and serving); 3 cups cooked jasmine rice, for serving; 2 green onions, thinly sliced (for garnish)

Published February 23, 2026

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This spicy Thai basil chicken, known as Pad Krapow Gai, is a lightning-fast weeknight dinner packed with savory, garlicky, heat-forward flavor. Ground chicken hits the wok with chilies, garlic, and a punchy sauce, then gets finished with a mountain of fresh Thai basil. Serve it over jasmine rice with a fried egg on top and prepare to make it on repeat.

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Easy Spicy Thai Basil Chicken (Pad Krapow Gai)

The first time I had real Pad Krapow Gai, I was sitting on a plastic stool at a street food stall in Bangkok, sweating through my shirt and absolutely not caring one bit. The cook tossed everything in a screaming hot wok, and the whole thing was done in under three minutes. I got a plate piled high with rice, a glossy tangle of chicken and basil, and a perfectly fried egg balanced on top. I ate every single bite, ordered a second plate, and spent the rest of the trip chasing that exact feeling. It was spicy, a little sweet, deeply savory, and completely alive with the smell of fresh basil hitting hot oil. It ruined me for lesser versions of this dish forever, and I mean that as the highest possible compliment.

What makes this version hold up at home is a combination of two things: the sauce and the heat. A lot of recipes water things down, but here we are using a blend of oyster sauce, fish sauce, dark soy sauce, and a small hit of sugar that creates this glossy, caramelized coating on the chicken that is absolutely addictive. For the heat, fresh Thai bird chilies are the move. They are small, bright, and genuinely spicy in a way that serrano or jalapeño just cannot replicate. You can control how many you use, but I am going to be honest with you and say that more is better here. The other non-negotiable is real Thai basil. Its slightly anise-forward, peppery flavor is completely different from Italian basil, and it is the soul of this dish. Look for it at any Asian grocery store and do not skip it.

This is a dish for Tuesday nights when you are tired but still want something that feels exciting. It is also ideal for anyone who thinks weeknight cooking has to be boring or complicated. You need one pan, about 20 minutes, and a handful of ingredients, and you get something that tastes like it came from a restaurant. It is genuinely great for solo cooking scaled down, but it feeds four just as happily. If you are hosting friends who love bold food, this is the dish that will earn you a reputation as someone who really knows how to cook.

Here is what you can expect: the whole process comes together in stages that build flavor at every step. You will bloom the garlic and chilies, brown the chicken until it is just cooked through, pour in the sauce, and finish with that glorious pile of basil. The kitchen is going to smell incredible. Have your rice ready before you start, because once you begin cooking, dinner is basically already done.

Prep

10 min

Cook

12 min

Total

22 min

Servings

4 servings

Calories

420 / serving

Ingredients

1 pound ground chicken
1 cup fresh Thai basil leaves, packed
6 cloves garlic, minced
4 to 6 fresh Thai bird chilies, thinly sliced (adjust to your heat preference)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon dark soy sauce
1 teaspoon granulated sugar
2 tablespoons vegetable oil
1 tablespoon water
4 large eggs (optional, for frying and serving)
3 cups cooked jasmine rice, for serving
2 green onions, thinly sliced (for garnish)

Instructions

1
Make the sauce: In a small bowl, whisk together the oyster sauce, fish sauce, dark soy sauce, sugar, and water until the sugar dissolves. Set it aside so it is ready the moment you need it.
2
Heat a large wok or heavy skillet over high heat until it is very hot, about 2 minutes. Add the vegetable oil and swirl to coat. The oil should shimmer immediately. High heat is key here, so do not rush this step.
3
Add the minced garlic and sliced Thai bird chilies to the hot oil. Stir-fry for about 30 seconds, moving constantly, until the garlic is golden and fragrant. Your kitchen should smell amazing right about now.
4
Add the ground chicken to the wok. Break it apart with a wooden spoon or spatula and press it into the pan. Let it sit for 30 to 45 seconds without stirring so it gets some color, then break it up and continue cooking until it is fully cooked through with no pink remaining, about 4 to 5 minutes total.
5
Pour the sauce over the cooked chicken and toss everything together to coat evenly. Cook for another 1 to 2 minutes, stirring frequently, until the sauce thickens slightly and clings to the chicken in a glossy, caramelized layer.
6
Remove the pan from heat and fold in the fresh Thai basil leaves. Stir gently until the basil wilts into the chicken, about 30 seconds. The residual heat will do all the work here, and the basil will smell incredible as it hits the pan.
7
If you are making fried eggs, heat a small nonstick skillet over medium-high heat with a splash of oil. Fry the eggs until the whites are set and the edges are crispy but the yolks are still runny, about 2 to 3 minutes. Serve the Thai basil chicken over jasmine rice, top with a fried egg, and garnish with sliced green onions.

Tips and Tricks

✓No Thai basil? You can use regular Italian basil in a pinch and it will still taste great, just a bit milder and less peppery. Holy basil, if you can find it, is actually the most traditional choice and is even more pungent than Thai basil. Either way, add a generous amount because the basil is a main flavor, not just a garnish.
✓Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet for 2 to 3 minutes rather than the microwave to bring back some of the caramelized texture. The flavors actually deepen overnight, so day-two leftovers are arguably even better.
✓Want to make this ahead for meal prep? Cook the chicken mixture fully through the sauce step, then store it without the basil. Add fresh basil only when reheating and serving, because the basil loses its bright flavor and color if it sits too long. This keeps the dish tasting as vibrant as the day you made it.

Nutrition Per Serving

Estimated values

420

Calories

32g

Protein

18g

Fat

34g

Carbs

Fiber

Sugar

890mg

Sodium

Frequently Asked Questions

What is Thai basil chicken made of?

Thai basil chicken, or Pad Krapow Gai, is made with ground chicken stir-fried with garlic, Thai bird chilies, and a savory sauce of oyster sauce, fish sauce, soy sauce, and a touch of sugar. It is finished with a large amount of fresh Thai basil leaves, which wilt into the hot chicken and give the dish its signature flavor. It is traditionally served over jasmine rice with a crispy fried egg on top.

What is the difference between Thai basil and regular basil?

Thai basil has a slightly spicy, anise-like flavor with sturdy leaves that hold up well to heat, making it ideal for stir-fries. Regular Italian basil is sweeter, more delicate, and bruises easily when cooked at high temperatures. In this dish, Thai basil brings a peppery depth that Italian basil cannot fully replicate, though Italian basil will still produce a delicious result if that is what you have on hand.

How spicy is Thai basil chicken?

This dish is traditionally pretty spicy, which is part of what makes it so craveable. This recipe uses 4 to 6 Thai bird chilies, which delivers a solid level of heat. You can absolutely dial it back to 2 chilies for a milder version, or remove the seeds before slicing to reduce the intensity. If you love serious heat, feel free to go up to 8 or even 10 chilies.

Can I use ground turkey or ground pork instead of ground chicken?

Yes, both work really well here. Ground pork is actually the more traditional protein in many versions of this dish and brings a slightly richer, fattier flavor that is wonderful with the sauce. Ground turkey is a leaner swap that absorbs the sauce beautifully. You could also use thinly sliced chicken thighs if you prefer a chunkier texture over ground meat.

Do I need a wok to make Thai basil chicken?

A wok is ideal because its shape allows for high, even heat and easy tossing, but you do not need one to make this recipe successfully. A large, heavy skillet or cast iron pan works well as a substitute. The most important thing is getting the pan very hot before you add the oil and ingredients, because high heat is what creates that slightly charred, restaurant-quality flavor known as wok hei.