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Pad Krapow Gai Spicy Basil Chicken Recipe Easy Homemade Thai Dish with Fried Egg

Pad Krapow Gai spicy basil chicken - featured image
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A quick and flavorful Thai basil chicken stir-fry topped with a crispy fried egg, perfect for busy weeknights or anytime you crave authentic street food flavors.

Ingredients

Scale
  • 1 lb (450 g) ground chicken (preferably lean)
  • 4 cloves garlic, finely minced
  • 2–3 Thai bird’s eye chilies, finely chopped (adjust for spice tolerance)
  • 2 tbsp vegetable oil (neutral oil like canola or sunflower works best)
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp oyster sauce (check for gluten-free if needed)
  • 1 tsp fish sauce
  • 1 tsp palm sugar or brown sugar
  • 1/4 cup chicken broth or water
  • 1 cup fresh holy basil leaves (substitute with Thai basil if unavailable)
  • 2 large eggs
  • Optional garnish: sliced cucumber
  • Optional: steamed jasmine rice

Instructions

  1. Mince the garlic and chilies finely. Rinse the holy basil leaves and pat dry. Crack the eggs into separate small bowls to prep for frying.
  2. In a small bowl, combine soy sauce, oyster sauce, fish sauce, palm sugar, and chicken broth or water. Stir until the sugar dissolves completely.
  3. Place the wok or skillet over high heat and add vegetable oil. Let it get hot until it shimmers but does not smoke.
  4. Add minced garlic and chilies to the hot oil. Stir constantly to avoid burning but let the aroma release.
  5. Add ground chicken, breaking it up with your spatula. Stir-fry until cooked through and just starting to brown, about 5-7 minutes.
  6. Pour in the sauce mixture. Toss everything to coat the chicken evenly. Let it simmer briefly until the sauce thickens slightly.
  7. Turn off the heat and fold in the holy basil leaves. The residual heat will wilt the leaves without overcooking.
  8. While the chicken cooks, heat a frying pan over medium-high heat with a little oil. Crack in the eggs and fry until the edges are crispy and golden, but yolks still runny (or cook longer if preferred).
  9. Spoon the spicy basil chicken over steamed jasmine rice and top each serving with a fried egg. Add sliced cucumbers on the side for a fresh crunch.

Notes

Use high heat to get a slight caramelization on the chicken and release essential oils from garlic and chilies. Avoid overcrowding the pan to prevent steaming. Fry eggs with enough oil to get crispy edges. Holy basil is preferred for authentic flavor; Thai basil is a good substitute. For gluten-free, swap soy sauce with tamari and check oyster sauce labels. Leftovers keep well refrigerated for up to 2 days; reheat gently with added broth or water to maintain sauce consistency.

Nutrition

Keywords: Pad Krapow Gai, Thai basil chicken, spicy basil chicken, Thai street food, fried egg, quick Thai recipe, easy Thai dinner

Find it online: https://tomyumy.com/pad-krapow-gai-spicy-basil-chicken-recipe-easy-homemade-thai-dish-with-fried-egg/