Traditional Pad Krapow Gai (Thai Holy Basil Chicken)

• •1.5 lb boneless, skinless chicken thighs, hand-minced or coarsely chopped
• •8 Thai bird's eye chilies (prik kee noo), stemmed
• •8 garlic cloves, peeled
• •2 mild red Thai spur chilies or red jalapeño, sliced diagonally
• •0.3 cup neutral cooking oil (such as canola or vegetable oil), divided
• •2 tablespoon oyster sauce
• •1.5 tablespoon fish sauce
• •1 tablespoon light soy sauce
• •1 teaspoon Thai dark sweet soy sauce (see ew dam)
• •1 teaspoon granulated sugar
• •2 tablespoon water or chicken stock
• •2 cup fresh Thai holy basil leaves (bai krapow), tightly packed
• •4 large eggs (for serving)
• •4 cup cooked jasmine rice (for serving)

Instructions

1. 1

   In a mortar and pestle, pound the peeled garlic cloves, Thai bird's eye chilies, and a tiny pinch of salt into a coarse, aromatic paste. Do not puree completely; leaving small visible chunks creates classic street-style texture.

2. 2

   In a small bowl, whisk together the oyster sauce, fish sauce, light soy sauce, Thai dark sweet soy sauce, granulated sugar, and water until the sugar dissolves completely. Set the sauce mixture aside.

3. 3

   Heat 2 tablespoons of neutral oil in a wok or large skillet over medium-high heat to fry the eggs. Once shimmering and hot, crack the eggs into the oil one at a time. Spoon the hot oil over the whites until the edges are golden, bubbly, and ultra-crispy while keeping the yolks soft and runny. Remove each egg and drain on a paper towel-lined plate.

4. 4

   Add the remaining 2 tablespoons of oil to the wok and increase the heat to high. Add the pounded garlic and chili paste, stirring vigorously for 15 to 30 seconds until intensely fragrant and slightly sizzling, taking care not to scorch the garlic.

5. 5

   Add the hand-minced chicken to the wok. Spread it out against the hot surface to sear, then break it up rapidly with a spatula. Stir-fry over high heat for 3 to 4 minutes until the chicken is mostly cooked through and liquid begins to evaporate.

6. 6

   Add the sliced mild red chilies and pour the prepared sauce mixture over the chicken. Toss continuously over high heat for 1 to 2 minutes until the sauce reduces, glazes every piece of chicken, and leaves almost no excess liquid at the bottom of the wok.

7. 7

   Turn off the heat immediately and toss in the fresh holy basil leaves. Stir gently for 20 to 30 seconds, allowing the residual heat of the wok to wilt the basil leaves without overcooking them.

8. 8

   Divide hot steamed jasmine rice among four plates or shallow bowls. Generously spoon the Pad Krapow Gai over the rice and top each portion with a crispy-edged fried egg.

Chef's Tips

• 💡True authenticity relies on Thai holy basil (bai krapow), which has a distinctive peppery, clove-like aroma. If unavailable, Thai sweet basil (horapa) or Italian basil can be substituted, but holy basil provides the signature flavor.
• 💡Hand-chopping chicken thighs rather than using commercially ground chicken yields the best texture and juiciness.
• 💡Adjust heat by altering the number of bird's eye chilies; for authentic street-stall heat, increase the count to 10–12 chilies.
• 💡Serve with Prik Nam Pla (sliced bird's eye chilies steeped in fish sauce and lime juice) at the table for customizable seasoning.