Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
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.
This was a way to use up some Thai basil that came in a seed kit. It was ok, but I think the problem was I should have drained the fat from the chicken before adding the rest of the ingredients, the recipe doesnt mention that, and I think that's why I never got that glaze effect. I would make it again if I have a bunch of Thai basil, otherwise I wouldn't go out of my way.
You can't go wrong with Chef John's recipes & this one is no exception. I'm really glad I watched the video because I was able to find coconut sugar. Next time, I'm going to try to find the Thai basil for that extra kick. Thank you Chef John!
Fantastic! This will officially join the regular rotation at our house. The only change I made was to cut the fish sauce down to one teaspoon. I loved how I didn't have to pre-marinate the chicken, but it was still so flavorful. I used kitchen shears to cut the chicken (I used chicken tenderloins) into small pieces, which is key. We like our Pad Krapow a bit more saucy, so I may play around to increase the liquid in this next time. Thank you for a great recipe!
This recipe is delicious as is, but a few changes make it even better (and more authentic). First, I prefer thinly sliced beef, such as sirloin, but chicken or pork are both good. If you have a south-east Asian market in your area, you can get sweet soy sauce and omit the brown sugar. You may also be able to get Thai basil which also goes by holy or spicy basil or bai krapow (pronounced bi graw-pow). The difference between bai krapow and regular basil is night and day, so if you have a chance, I highly recommend giving it a try. If not, there is nothing wrong with this recipe.
I had an abundance of Thai basil in my garden this year so was excited to try this recipe. I've made it many times since then and it's always divine! Thai basil really gives it that extra flavor and spiciness. Thai basil is really easy to grow. I've even started plants by taking home a section of the Thai basil garnish that comes with a bowl of Pho. Just put the stem in a little jar of water until roots form, then transplant in soil with lots of light.
This - extremely easy to make - recipe was a big hit at our home! Since this is one of my favorite restaurant dishes, for authenticity I was bound and determined to find Thai Basil, and went on a quest to find it. I visited a few Asian markets and called every neighborhood store to no avail. I ended up using regular Italian basil and it really tasted just as great! The sauce really makes this taste great. I definitely would caution using less sodium and perhaps half the portion of the soy sauce. Also, I used the food processor (carefully) to chop the chicken and it saved a lot of hand work. I doubled the recipe for 4 guests and it was not too much for a hearty dinner!