Thai Basil Chicken (Pad Krapow Gai) — The Ultimate Saucy, Flavor-Packed Weeknight Dinner

MainChicken Dinner

Feb 10

If you’ve ever craved that bold, savory-sweet, slightly spicy Thai street food magic — this is the recipe that delivers. Thai Basil Chicken (Pad Krapow Gai) is one of Thailand’s most beloved dishes, and for good reason: it’s fast, flavorful, and deeply satisfying.

In this version, we’re using juicy chopped chicken thighs, a perfectly balanced sauce that’s easy to scale, and pantry-friendly heat options like red pepper flakes and Trader Joe’s Chili Onion Crunch. Whether you’re a Thai food fanatic or just looking for a new weeknight favorite, this recipe is about to become a staple in your kitchen.

Why You’ll Love This Thai Basil Chicken

✅ Ready in 20–25 minutes
✅ Big flavor, minimal ingredients
✅ Customizable heat level
✅ Perfectly balanced sauce — not too salty, not too sweet
✅ Pairs beautifully with jasmine or coconut rice

Ingredients

Chicken & Aromatics

1 lb chicken thighs, finely chopped
4 cloves garlic, minced
1 small shallot, minced
½ tsp red pepper flakes
1 tsp Trader Joe’s Chili Onion Sprinkle
1 tbsp neutral oil

Sauce (Balanced & Saucy)

1 tbsp soy sauce
1 tbsp fish sauce
1½ tsp sugar
1 tsp dark soy sauce (for color + depth)
7 tbsp chicken broth or water

Finish

1 large handful Thai basil leaves
Optional: ½ tsp more Chili Onion Sprinkle
Optional: Fried egg
Steamed jasmine or coconut rice, for serving

How to Make Thai Basil Chicken

1. Prep First

Have everything chopped and measured before you start. This dish moves fast once the pan is hot.

2. Bloom the Aromatics

Heat 1 tbsp oil in a skillet over medium-high. Add garlic, shallot, red pepper flakes, and Chili Onion Sprinkle. Sauté for 30–45 seconds until fragrant.

3. Add the Chicken

Add chopped chicken thighs. Let them sear for 1–2 minutes before stirring. Cook until mostly browned.

4. Add the Sauce

Stir in soy sauce, fish sauce, sugar, and dark soy sauce. Mix well to coat the chicken.

5. Add Broth and Reduce

Pour in the chicken broth. Simmer for 4–6 minutes, stirring occasionally, until the sauce thickens and clings to the chicken.

6. Taste and Adjust

If you want a touch more sweetness, add ½–1 tsp honey at the end.

7. Finish with Thai Basil

Turn off the heat. Fold in the Thai basil and let it wilt in the residual heat. Add a final sprinkle of Chili Onion Sprinkle if desired.

8. Serve

Spoon over hot jasmine or coconut rice. Top with a fried egg for the ultimate finish.

  
     Pro Tips for Perfect Pad Krapow

      Tip
      Why It Works
    
      Use chopped thighs
      More flavor and better texture than ground chicken
    
      Don’t skip blooming aromatics
      Infuses the oil and deepens flavor
    
      Dark soy sauce
      Adds rich color and umami depth
    
      Reduce sauce for 4–6 minutes
      Ensures a glossy, clingy finish
    
      Add basil off heat
      Preserves its bright, peppery aroma

Customize Your Heat

No Thai chiles? No worries.

Use ½ tsp red pepper flakes + 1 tsp Trader Joe’s Chili Onion Sprinkle
Want it spicier? Add a drizzle of chili oil or a pinch more flakes at the end

Let’s Hear From You!

Have you made this Thai Basil Chicken?

Did you go classic or add your own twist?

👇 Drop a comment below and tell me how it turned out!

And if you loved it, don’t forget to rate the recipe — it helps others find it and brings more flavor lovers into the fold.