The magic of Thai Basil Chicken lies in the harmonious blend of fresh, aromatic ingredients. Don’t be intimidated by the list; most of these are pantry staples or easily found at your local grocery store, especially if they have an Asian section. Using fresh, high-quality ingredients will make a significant difference in the final flavor profile of your dish. Here’s what you’ll need to create this flavor explosion:

• Chicken: 1.5 lbs ground chicken or boneless, skinless chicken thighs, cut into small, bite-sized pieces. Ground chicken is the more traditional choice for Pad Kra Pao Gai, offering a wonderful texture and quick cooking time. Chicken thighs, on the other hand, provide a richer, more succulent flavor, and hold up well to stir-frying. You can choose whichever you prefer based on your taste and what you have available. For a leaner option, chicken breast can also be used, but be mindful not to overcook it, as it can become dry.
• Thai Basil: 2 cups fresh Thai basil leaves, packed. This is the star of the show and absolutely essential! Don’t substitute with Italian basil; Thai basil has a distinctive anise-like, slightly spicy flavor that is crucial for the authentic taste of Pad Kra Pao Gai. Look for vibrant green leaves with no wilting or browning. Freshness is key here.
• Garlic: 4-5 cloves garlic, minced. Garlic is the aromatic backbone of many Asian dishes, and this recipe is no exception. Freshly minced garlic is always best for the most potent flavor. Don’t be shy with the garlic; it adds a wonderful savory depth to the dish.
• Bird’s Eye Chilies (Thai Chilies): 2-4 red bird’s eye chilies, thinly sliced (adjust to your spice preference). These fiery little chilies are what give Thai Basil Chicken its signature kick. Start with 2 chilies if you are spice-sensitive and increase to 4 or more if you like it extra spicy. Remember to handle chilies with care and wash your hands thoroughly after handling them. For a milder flavor, you can remove the seeds and membranes before slicing. For a less spicy version, you can substitute with 1-2 milder red chilies or even a pinch of red pepper flakes.
• Shallot: 1 medium shallot, thinly sliced. Shallots offer a milder, slightly sweeter onion flavor compared to regular onions, adding another layer of complexity to the dish. If you don’t have shallots, you can use a small yellow onion instead.
• Vegetable Oil: 2 tablespoons vegetable oil or canola oil. A neutral oil with a high smoke point is ideal for stir-frying. Vegetable oil or canola oil works perfectly. You can also use peanut oil for a slightly nuttier flavor, if desired.
• Fish Sauce: 2 tablespoons fish sauce. Fish sauce is a quintessential ingredient in Thai cuisine, providing a salty, umami-rich depth of flavor that is irreplaceable. Don’t be put off by the smell; it mellows out beautifully when cooked and adds a crucial savory note. If you are vegetarian or vegan, you can substitute with soy sauce or tamari with a pinch of seaweed flakes for a hint of umami.
• Soy Sauce: 1 tablespoon soy sauce (low sodium preferred). Soy sauce adds saltiness and umami, complementing the fish sauce and rounding out the savory flavors. Low sodium soy sauce is recommended to control the overall saltiness of the dish.
• Dark Soy Sauce: 1 teaspoon dark soy sauce. Dark soy sauce is thicker and sweeter than regular soy sauce and is primarily used for color and a hint of molasses-like sweetness. It adds a beautiful deep brown hue to the chicken and sauce. If you don’t have dark soy sauce, you can omit it, but it does contribute to the visual appeal and a subtle flavor dimension.
• Oyster Sauce: 1 tablespoon oyster sauce. Oyster sauce adds a rich, savory, and slightly sweet flavor that enhances the overall complexity of the sauce. It’s a common ingredient in Thai stir-fries and contributes to the signature umami taste. For a vegetarian or vegan option, you can use vegetarian oyster sauce made from mushrooms.
• Sugar: 1 teaspoon granulated sugar or brown sugar. A touch of sugar balances the savory, salty, and spicy flavors, creating a harmonious and well-rounded taste profile. Granulated sugar or brown sugar works equally well.
• Water: 2-3 tablespoons water or chicken broth (if needed, to adjust sauce consistency). Water or chicken broth can be added if the sauce becomes too thick during cooking or if you prefer a slightly saucier dish.
• Optional: 1 red bell pepper, thinly sliced (for color and sweetness). While not strictly traditional, red bell pepper adds a lovely pop of color, sweetness, and a slight crunch to the dish. It complements the other flavors beautifully and makes the dish even more visually appealing. Add it during the stir-frying process with the garlic and chilies.
• Optional: Fried egg, for serving (a classic Thai touch). A fried egg with a runny yolk is a classic accompaniment to Pad Kra Pao Gai in Thailand. The rich yolk adds another layer of flavor and richness when mixed with the chicken and rice. If you want to go for a truly authentic experience, definitely consider adding a fried egg on top.