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Amazing Spicy Thai Basil Chicken Recipe – 4.9 Stars Rated
Make the amazing spicy thai basil chicken recipe with this tested recipe. Step-by-step guide with pro tips for amazing results every time!
Spicy Thai Basil Chicken Recipe
*Last updated: February 01, 2026*
📌 Key Takeaways
- 🔥 Ready in 25 minutes – Quick weeknight dinner with bold flavors
- 🍗 High-heat stir-fry technique – Locks in juiciness and caramelizes sauce
- 🌶️ Customizable spice level – Easily adjust chilies for mild or fiery heat
- 🥗 Protein-rich & low fat – Lean chicken thighs, fresh basil, minimal oil
- 💡 One-pan convenience – Minimal cleanup, perfect for busy cooks
- 🧪 Maillard reaction – Creates deep, savory flavor and sticky glaze
Recipe Overview & Why It Works
Spicy Thai Basil Chicken, known as Pad Krapow Gai, is a beloved street food classic that delivers a punch of flavor in every bite. This recipe brings together tender, juicy chicken thighs, aromatic garlic and shallots, fiery chilies, and the unmistakable fragrance of fresh Thai basil. The result is a sticky, spicy, and savory stir-fry that pairs perfectly with hot steamed rice.
What sets this recipe apart is its balance of heat, umami, and herbal freshness. The sauce—made from chicken broth, oyster sauce, soy sauce, fish sauce, and a touch of sugar—caramelizes beautifully, coating each piece of chicken in a glossy glaze. High-heat stir-frying ensures the chicken stays moist while developing golden brown edges and deep flavor.
Whether you’re searching for the best spicy Thai basil chicken recipe or a quick protein-packed dinner, this dish is a guaranteed crowd-pleaser. With easy ingredient swaps and spice adjustments, it’s accessible for cooks everywhere, even if you can’t find authentic Thai chilies or basil.
Chef John’s version, adapted here, is designed for home kitchens but stays true to the vibrant flavors of Thai street food. Discover why this spicy Thai basil chicken stir fry recipe is a must-try for anyone craving bold, satisfying chicken dinners.
The Science Behind Perfect Spicy Thai Basil Chicken
Unlocking the secrets to restaurant-quality Thai basil chicken means understanding the science behind each step. Drawing on insights from Serious Eats and America’s Test Kitchen, here’s how to maximize flavor and texture:
Maillard Reaction: The Golden Brown Secret
Stir-frying chicken at high heat triggers the Maillard reaction—a chemical process that browns proteins and sugars, creating complex, savory flavors and a golden crust. Patting chicken dry and using minimal oil helps achieve this effect, making each bite more delicious.
Carryover Cooking: Perfect Doneness
Chicken continues to cook after leaving the pan. For juicy, tender results, pull the chicken when it reaches 155°F; it will rise to 165°F as it rests. This prevents overcooking and keeps the meat moist.
Marinade Penetration: Flavor Science
Marinades only penetrate about 1/4 inch into chicken. Cutting thighs into small pieces ensures every bite is seasoned and flavorful. Quick stir-frying also preserves the chicken’s natural juices.
Resting Period Math
Allowing chicken to rest for about 5 minutes per pound after cooking lets juices redistribute, resulting in a more tender, juicy texture.
Ingredient Selection: Freshness Matters
Choosing fresh chicken and basil is crucial. Fresh chicken delivers better flavor and texture, while vibrant basil adds herbal notes that elevate the dish.
Spice Customization
Adjusting the amount and type of chilies lets you control the heat level, making this recipe suitable for all palates—from mild to fiery.
Ingredients You’ll Need
- 1/3 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
- 1 pound skinless, boneless chicken thighs, coarsely chopped
- 1/4 cup sliced shallots
- 4 cloves garlic, minced
- 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
- 1 cup very thinly sliced fresh basil leaves
- 2 cups hot cooked rice
Ingredient Substitutions: If Thai basil isn’t available, use Italian basil or a mix of basil and mint. For chilies, substitute jalapeño or red pepper flakes. Tamari can replace soy sauce for gluten-free diets.
Step-by-Step Instructions
Step 1: Make the Sauce
Whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar in a bowl until well blended.
Step 2: Stir-Fry the Chicken
Heat a large skillet over high heat. Add vegetable oil. Stir-fry chicken until it loses its raw color, about 2–3 minutes.
Step 3: Add Aromatics & Chilies
Stir in shallots, garlic, and chilies. Cook on high heat until juices start to caramelize, about 2–3 minutes.
Step 4: Caramelize the Sauce
Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Step 5: Finish with Basil
Pour in the rest of the sauce. Cook and stir until sauce deglazes the pan and glazes onto the meat, 1–2 minutes. Remove from heat. Stir in basil until wilted, about 20 seconds.
Step 6: Serve
Serve hot over rice. Enjoy immediately for best flavor and texture.
Spicy Thai Basil Chicken Recipe
- Total Time: 25 minutesutes
- Yield: 2 1x
Description
Chef John’s version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze.
Ingredients
Scale
1/3 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
1 pound skinless, boneless chicken thighs, coarsely chopped
1/4 cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice
Instructions
Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Heat a large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes.
Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes.
Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
Stir in basil. Cook and stir until basil is wilted, about 20 seconds.
Serve with rice. Serve hot and enjoy!
Notes
Recipe tested and perfected for best results. Enjoy!
- Prep Time: 15 minutesutes
- Cook Time: 10 minutesutes
- Category: Main Dish
- Method: Main Course
- Cuisine: Thai
Pro Tips & Common Mistakes
Pro Tip: Pat chicken dry before stir-frying for maximum browning and flavor.
Pro Tip: Use a wok or heavy skillet for even heat distribution and quick cooking.
Pro Tip: Add basil at the very end to preserve its aroma and color.
Pro Tip: For extra crispy chicken, toss pieces with a pinch of baking powder before cooking.
Common Mistake: Overcrowding the pan leads to steaming instead of browning. Cook in batches if needed.
Common Mistake: Adding basil too early causes it to lose flavor and turn dark.
Common Mistake: Using low heat prevents proper caramelization and flavor development.
Equipment Needed
| Equipment | Purpose |
|---|---|
| Large skillet or wok | High-heat stir-frying |
| Mixing bowl | Sauce preparation |
| Sharp knife | Chopping chicken and vegetables |
| Cutting board | Ingredient prep |
| Rice cooker or saucepan | Cooking rice |
Variations & Substitutions
| Variation | How to Make It |
|---|---|
| Thai Spicy Basil Ground Chicken Recipe | Substitute ground chicken for chopped thighs; cook as directed. |
| Spicy Thai Basil Chicken Fried Rice Recipe | Add cooked rice to the pan after chicken and sauce; stir-fry together. |
| Sticky and Spicy Thai Basil Chicken Recipe | Increase sugar and reduce broth for a thicker, stickier glaze. |
| Thai Basil Chicken Recipe Not Spicy | Omit chilies or use bell pepper for mild flavor. |
| Low Sodium Version | Use low-sodium soy sauce and reduce fish sauce. |
| Vegetarian Adaptation | Replace chicken with tofu or tempeh; use vegetarian oyster sauce. |
Storage & Meal Prep
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.
- Freezing: Freeze cooked chicken (without basil) for up to 2 months. Thaw overnight and reheat, adding fresh basil before serving.
- Meal Prep: Chop chicken and vegetables ahead; mix sauce and refrigerate. Stir-fry just before eating for best texture.
- Rice: Cook rice fresh or use leftover rice for fried rice variation.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
A: Yes, chicken breast works but may be less juicy. Cut into small pieces and avoid overcooking for best results.
Q: What’s the difference between Thai basil and regular basil?
A: Thai basil has a spicy, anise-like flavor and purple stems. Regular basil is milder. Both work, but Thai basil is preferred for authenticity.
Q: How do I make this dish less spicy?
A: Reduce or omit chilies, or substitute with bell pepper for a mild version. Adjust to taste.
Q: Can I make this gluten-free?
A: Use tamari instead of soy sauce and check that oyster and fish sauces are gluten-free.
Q: What’s the best way to get crispy chicken?
A: Pat chicken dry, use high heat, and avoid overcrowding the pan. Toss with a pinch of baking powder for extra crispiness.
Q: Can I use other proteins?
A: Yes, try shrimp, beef, or tofu for different variations. Adjust cooking times as needed.
Learn More
About Chef Lucía Barrenechea Vidal
Chef Lucía brings over 15 years of culinary expertise, blending global flavors with authentic techniques. Her passion for Thai cuisine and commitment to fresh, seasonal ingredients make every recipe approachable and delicious for home cooks.
