Stir Fried Chicken with Chilli and Basil
Thailand's stir-fried chicken with chilli and basil: chicken tossed hot with garlic, fresh chilli and a handful of holy basil.
Overview
Pad krapow kai, this quick and easy chicken dish is an excellent introduction to Thai cuisine. Fiery chillies partner the holy basil, which has a pungent flavour that is spicy and sharp. Tender chicken pieces are stir-fried until just cooked through, then tossed with garlic, fresh chillies, and aromatic holy basil, creating a vibrant dish bursting with authentic Thai flavours.
Serves: 4-6 Prep Time: 10 minutes Cook Time: 10 minutes
Ingredients
Chicken & Oil
- 450 grams skinless chicken breasts
- 3 tablespoons vegetable oil
Aromatics & Seasonings
- 4 garlic cloves (thinly sliced)
- 4 fresh red chillies (de-seeded and finely chopped)
- 3 tablespoons Thai fish sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon granulated sugar
Fresh Herbs
- 12 holy basil leaves
- 2 fresh red chillies (de-seeded and very finely chopped, for garnish)
- 20 deep-fried holy basil leaves (for garnish)
Method
Stage 1 - Prepare Chicken
- Using a sharp knife, cut the chicken breasts into bite-size pieces (approximately 2-3cm).
- Set aside.
Stage 2 - Deep-Fry Basil Leaves for Garnish
- Make sure the basil leaves are completely dry (they will splutter if wet when added to oil).
- Heat oil in a separate small pan to approximately 180°C (a cube of bread should brown in about 20 seconds).
- Carefully add the basil leaves (10 leaves at a time) and deep-fry briefly until crisp and translucent (about 30-40 seconds).
- Remove using a slotted spoon and drain on kitchen paper.
- Set aside for garnish.
Stage 3 - Stir-Fry Aromatics
- Heat 3 tablespoons of vegetable oil in a wok over medium-high heat.
- Add the sliced garlic and chopped red chillies.
- Stir-fry for 1-2 minutes until the garlic is golden and fragrant.
- Important: Do not let the garlic burn or it will turn bitter and ruin the dish.
Stage 4 - Cook Chicken
- Add the bite-size chicken pieces to the wok.
- Stir-fry over medium-high heat, turning pieces frequently, until they change colour and are no longer pink.
- This should take approximately 4-5 minutes depending on piece size.
Stage 5 - Season
- Add the Thai fish sauce, dark soy sauce, and granulated sugar to the chicken.
- Stir-fry for 1-2 minutes, tossing constantly to coat all pieces evenly.
- The chicken should be fully cooked at this point (no pink remaining).
Stage 6 - Add Fresh Basil
- Stir in the 12 fresh holy basil leaves.
- Toss everything together for about 30 seconds just until the basil is wilted and fragrant.
- Do not overcook or the basil will lose its vibrant colour and flavour.
Stage 7 - Serve
- Spoon the mixture onto a warm serving platter or individual serving dishes.
- Garnish with the finely chopped fresh red chillies and deep-fried basil leaves.
- Serve immediately.
Notes
- Holy basil characteristics: Native to Asia, holy basil differs from other basils, the heat actually develops the flavour. The leaves have typical basil fragrance with added pepper and mint notes.
- Holy basil substitute: If unavailable, use a mix of ordinary basil and spearmint (approximately equal parts) for a similar flavour profile.
- Deep-frying basil: Ensure leaves are completely dry before frying to prevent dangerous splattering. Work with small batches and watch carefully.
- Garlic timing: Keep heat medium (not high) during garlic frying to prevent burning. Burnt garlic creates bitter flavours that dominate the dish.
- Fresh basil addition: Add at the very end, wilting should take only 30 seconds. Overcooked basil loses colour, flavour, and texture.
Variations
Seafood version: Replace chicken with 450g large prawns or squid; reduce cooking time in Stage 4 to 2-3 minutes Extra spicy: Increase fresh red chillies to 6 or add bird's eye chillies for significantly more heat Milder version: Reduce chillies to 2 and de-seed completely; reduce fish sauce to 2 tablespoons With vegetables: Add 1 red bell pepper (sliced) or green beans (sliced) in Stage 4 for additional texture Pork or beef: Use 450g minced pork or beef sliced thinly instead of chicken; reduce cooking time accordingly
Serving
Serve with: Jasmine rice or Thai sticky rice. Accompany with lime wedges, fresh chillies, and extra fish sauce on the side for those who prefer more heat.
Storage
- Best eaten immediately while hot and aromatic
- Keeps 1 day refrigerated in an airtight container (basil will lose some vibrance)
- Reheat gently in a wok or frying pan over medium heat with a splash of water or stock
- Not recommended for freezing (basil and texture are compromised)
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