Thai Basil Chicken
When I want to make something real quick, I make this. Thai Basil Chicken (Pad Kra Pao), or as we call it in Japan, Gapao Rice, is one of my all time favorite Thai dishes. It is packed with flavor, a little spicy, and comes together in under 20 minutes. A crispy fried egg on top is non-negotiable. Once you make this once, it is going straight into your regular rotation.
Table of contents
What Is Pad Kra Pao / Thai Basil Chicken?
Holy Basil vs. Thai Basil vs. Italian Basil
The Crispy Basil Garnish
Mincing Your Own Chicken
What Is Pad Kra Pao / Thai Basil Chicken?
Pad Kra Pao is a Thai stir fry made with minced meat, chilies, aromatics, and holy basil, seasoned with fish sauce and oyster sauce. The name literally translates to "stir fried holy basil," which tells you just how central that herb is to the dish. It is one of the most beloved everyday meals in Thailand. In Japan it became hugely popular and is served over rice with a fried egg, which is why Japanese people call it Gapao Rice.
Holy Basil vs. Thai Basil vs. Italian Basil
This is where things get interesting, and where a lot of home cooks outside of Thailand run into the same problem I do.
Holy basil (กะเพรา, kra pao) is the traditional and correct herb for this dish. It has a peppery, slightly clove-like flavor with a subtle spiciness that holds up beautifully under high heat. The problem is that it is genuinely hard to find outside of Southeast Asia. Even in Los Angeles, with access to great Asian grocery stores, holy basil is inconsistent and seasonal.
Thai basil (โหระพา) is what you will find most easily at Asian supermarkets. It has a more pronounced anise flavor and a sturdy, glossy leaf that survives high heat without wilting into nothing. It tastes different from holy basil, but it performs well in the wok and still gives you that fresh herby lift the dish needs. I also learned that Holy Basil is usually used for stir-fry dish and Thai basil is used for curry.
Italian sweet basil is what some people argue is actually closer to holy basil in flavor profile, and there is some truth to that. Holy basil and Italian basil share a subtle sweetness that Thai basil does not have. However, Italian basil has a delicate leaf that breaks down quickly in a hot pan. I wanted to fry up some leaves for crunch garnish so, for this reason I reach for Thai basil. It holds up to the heat, contributes real flavor, and gives you that satisfying herby presence in every bite.
If holy basil is available to you, use it. If not, Thai basil is my recommendation for a practical and delicious result. Italian basil works as well but go in knowing the texture will be softer.
The Crispy Basil Garnish
One of my favorite things to do with Thai basil is flash fry a handful of leaves as a garnish. Tilt the pan, add a little oil, and fry the leaves until crispy. Make sure to pat them completely dry first or the oil will splatter. The result is a crunchy, fragrant topping that adds such a great textural contrast to the dish. It is also surprisingly versatile as a garnish for other dishes, even desserts.
Mincing Your Own Chicken
For the meat, I mince my own chicken breast instead of using store-bought ground chicken. It is simpler than it sounds. Cube the chicken breast first, then use two knives and chop until fine. The uneven texture you get from hand mincing is part of what makes Pad Kra Pao so satisfying. Those irregular chunks hold onto the sauce differently than uniform ground meat and give every bite more character.
That said, if you want a quicker shortcut, prepackaged ground chicken or ground pork works great and cuts your prep time significantly.
Thai Basil Chicken
Prep time 10 min
Cooking time: 20 min
Total 30 min
Serves 2
Ingredients
1 chicken breast
1 cup Thai basil
2 cloves of garlic
1 Thai chili
1/2 onion
1/2 cup green beans, cut into 1/2 inch pieces
1 small red bell pepper
2 tablespoons neutral oil
Sauce
3 tablespoons water
1 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons oyster sauce
1 teaspoon sugar
2 fried eggs
Preparation
In a small bowl, combine water, fish sauce, oyster sauce, soy sauce and sugar. Mix well and set aside.
Cube the chicken breast and mince it. Using two knives makes it easier to mince.
Heat a pan over medium heat and add oil. Add about 10 to 12 leaves of Thai basil and fry for 10 to 15 seconds or until crispy. Remove from the pan and set aside.
In the same pan, add garlic and Thai chili and cook until fragrant, about 1 minute. Add the chicken and cook through, about 5 minutes.
Pour in the sauce and stir until well combined. Add diced onion, green beans and diced bell pepper. Stir fry until the vegetables are cooked but still crunchy, about 3 minutes.
Add the remaining basil leaves and mix well.
Serve over rice with a fried egg. Garnish with fried basil.