Thai Basil Chicken (Pad Krapow Gai) Recipe

I created my Thai Basil Chicken using tamari instead of soy sauce and a gluten-free oyster sauce so it’s friendly for gluten-free diets, and I include one pantry trick that keeps the sauce simple yet true to tradition.

I never expected a stir fry to mess with my food habits, but my Thai Basil Chicken hooked me good. It hits fast, loud, and a little wild, and I keep finding excuses to make it on nights I should be responsible.

To make the dish gluten-free, use tamari to replace soy sauce. Use a gluten-free oyster sauce.

That tiny swap flips the familiar sweet salty thing into something brighter, more urgent, and honestly, kinda dangerous for weeknight plans. I always burn the edges sometimes, but thats where the best bites hide, so yeah, try it and dont say I didnt warn you.

Ingredients

• Ground chicken packs lean protein; thigh meat adds juiciness and richer flavor.
• Garlic gives a savory punch, antioxidants, tiny carbs, and addictive aroma.
• Birds eye chilies bring fierce heat, capsacin kick, and vitamin C.
• Shallot adds mild sweet onion flavor, helps round out the sauce.
• Tamari gives deep umami and salt, gluten free alternative to soy.
• Palm sugar sweetens gently with caramel notes, less processed than white sugar.
• Thai basil hits with peppery, minty and licorice notes, so fresh and bright.
• Jasmine rice supplies fragrant carbs, soft texture perfect to soak up sauce.

Ingredient Quantities

• 1 pound ground chicken, preferably thigh meat for extra flavor


• 1 to 2 tablespoons vegetable oil or neutral oil for stir frying


• 4 garlic cloves, finely minced


• 4 to 6 Thai bird’s eye chilies, finely chopped, or less if you cant handle the heat


• 1 small shallot, thinly sliced or minced


• 1 1/2 tablespoons tamari (gluten free soy sauce)


• 1 tablespoon gluten free oyster sauce


• 1 teaspoon fish sauce


• 1 tablespoon palm sugar or light brown sugar


• 2 tablespoons water or chicken stock to loosen the sauce


• 2 packed cups fresh Thai holy basil leaves or Thai sweet basil


• Steamed jasmine rice for serving, about 2 cups cooked


• 2 large eggs, optional, for frying and topping

How to Make this

1. Cook about 2 cups cooked jasmine rice so it’s ready when the chicken’s done; pick the basil leaves off stems, rinse and dry them, finely mince 4 garlic cloves, chop 4 to 6 Thai chilies (use fewer if you cant handle heat) and thinly slice the shallot.

2. Whisk together 1 1/2 tablespoons tamari, 1 tablespoon gluten free oyster sauce, 1 teaspoon fish sauce, 1 tablespoon palm sugar and 2 tablespoons water or chicken stock so the sugar dissolves.

3. Heat 1 to 2 tablespoons neutral oil in a wok or large skillet over medium-high heat until shimmering.

4. Add the minced garlic, sliced shallot and chopped chilies and stir for 20 to 30 seconds until fragrant but not browned, watching closely so the garlic doesnt burn.

5. Add 1 pound ground chicken (thigh meat if you can for extra flavor) and break it up with your spatula; stir-fry on high heat until the meat is cooked through and starting to brown, about 4 to 6 minutes.

6. Pour the sauce into the pan, stir well to coat the chicken, and cook another 1 to 2 minutes so the flavors meld and the sauce slightly thickens; if it gets too dry add a splash more water or stock.

7. Turn off the heat and toss in 2 packed cups of Thai basil leaves, stirring until wilted and glossy, about 30 seconds.

8. If using eggs, fry 2 large eggs in a little oil in a separate pan until the edges are crisp and the yolks are still runny, or cook to your liking.

9. Spoon the basil chicken over the cooked jasmine rice, top each serving with a fried egg if using, and garnish with extra chilies or basil leaves if you want more kick.

Equipment Needed

1. Wok or large skillet (12-inch ideal) for stir frying the chicken
2. Small nonstick frying pan for the eggs
3. Rice cooker or medium saucepan with lid for the jasmine rice
4. Sharp chef’s knife for mincing garlic, chilies and slicing shallot
5. Cutting board (one for veg, one for raw chicken if you like)
6. Silicone or wooden spatula to break up and stir the ground chicken
7. Small mixing bowl plus a whisk or fork to dissolve the sauces and palm sugar
8. Measuring spoons (Tbsp and tsp) for the tamari, fish sauce, sugar etc
9. Tongs or a long-handled spoon for tossing the basil and serving

FAQ

Thai Basil Chicken (Pad Krapow Gai) Recipe Substitutions and Variations

• Ground chicken: ground pork, ground turkey (use dark meat for juicier results), crumbled firm tofu for a veg option, tempeh if you want a nuttier chew
• Thai bird’s eye chilies: serrano for similar heat, jalapeño for milder spice, crushed red pepper flakes or a spoon of sriracha when fresh chiles arent available
• Tamari: regular soy sauce, coconut aminos for a slightly sweeter gluten free swap, Bragg liquid aminos in a pinch
• Thai basil: holy basil for classic krapow flavor, sweet basil or Genovese basil if thats all you can find, or basil mixed with a little mint for extra brightness

Pro Tips

1) Use thigh meat if you can, it stays juicier and gives more flavor so you wont have to baby it with oil. If you only got breast, add a splash of stock and loosen up your stirring so it doesnt get tough.

2) Mise en place is everything here, have the sauce whisked and the basil ready. Garlic burns fast so keep it moving in the pan, and chop the chilies smaller if you want the heat spread out more evenly.

3) Taste and tweak the sauce as you go. Start milder with the fish sauce and add more if you need salty depth, and keep a little warm stock or water handy to loosen or thin the glaze at the end so it clings to the meat instead of pooling.

4) Toss the basil in off the heat so it wilts but stays bright, and tear big leaves by hand dont mince them or they go sad and limp. For the egg topping get the edges crisp and the yolk runny, it makes the whole dish silkier when you break it into the rice.