Thai · main

Thai Basil Chicken (Pad Krapow Gai)

Thai Basil Chicken (Pad Krapow Gai) reads umami 8.8, salinity 6.4 and funk & ferment 5.7 on Palate's 0–10 flavor X-ray — a Thai main, about 14 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 8.8 · Salinity 6.4 · Funk & Ferment 5.7 · Richness 4.9 · Marine & Briny 4.5 · Herbaceous 4.2 · Sweetness 3.8 · Allium 3.5 · Heat 3.1 · Floral 1.9 · Fruity 1.8 · Sourness 1.6 · Citrus 1.5 · Warm Spice 1.1 · Earthy 1.1 · Bitterness 1.1 · Nutty 1.0

What's in it (14)

Time & effort: about 14 min · effort: involved

Nutrition (per 100 g, engine-estimated): 135.9 kcal, 10.8 g protein, 4.8 g fat, 12.4 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Crack in the eggs, two at a time, season with a pinch of the salt, and fry until the whites are crisp and lacy at the edges but the yolks stay runny, 2-3 minutes per batch. Transfer to a plate and tent loosely with foil.
  2. Wipe out the skillet, add the remaining 3 tablespoons oil, and heat over high heat until shimmering. Add the garlic and chiles and stir-fry until fragrant and just starting to turn golden at the edges, 30-45 seconds — pull it off the heat a beat early if it colors faster, since scorched garlic turns bitter.
  3. Add the chopped chicken thighs and spread into an even layer; let sear undisturbed until browned on the bottom, about 1 minute, then break up and stir-fry until no longer pink and cooked through to 165°F, 4-5 minutes. Chopped thigh meat stays juicy here the way ground chicken breast never does.
  4. Add the bell pepper and stir-fry until just softened but still crisp, about 2 minutes.
  5. Whisk together the oyster sauce, fish sauce, soy sauce, brown sugar, and water in a small bowl, then pour into the skillet; stir-fry until the sauce reduces to a glossy coating on the chicken, about 2 minutes.
  6. Remove the skillet from the heat and fold in the basil leaves just until wilted, about 30 seconds — the residual heat is enough, and pulling it off the burner first keeps the basil bright instead of drab.
  7. Taste and season with the remaining salt if needed.
  8. Divide the rice among four bowls, top each with the basil chicken, then crown with a crispy fried egg and a few whole basil leaves. Serve at once.

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Keep reading: what umami, salinity, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.