In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and chopped chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the ground chicken to the wok. Break it apart with a spatula and stir-fry until it's fully cooked and no longer pink.
Pour in the soy sauce, dark soy sauce, fish sauce, oyster sauce, and sugar. Stir well to combine the sauces with the chicken.
Continue to stir-fry for another minute, allowing the chicken to absorb the flavors of the sauce.
Add the holy basil leaves to the wok. Stir-fry for about 30 seconds until the basil wilts and releases its aroma.
Remove the wok from the heat and transfer the Spicy Thai Basil Chicken to a serving plate.
Serve hot over steamed rice. Optionally, top with a fried egg for a more traditional presentation. Garnish with extra basil leaves if desired. Enjoy your flavorful Pad Kra Pao Gai!
Wow! This recipe is a game-changer. So easy to prepare and the taste is incredible. I've tried Pad Kra Pao Gai in many restaurants, and this is better! I'm so glad I found this recipe.
A decent recipe, but I had to add more sauce to it. I think the instructions could have been a bit clearer, but the taste was good. I might try it again.
The dish was alright. It was a bit too salty for my taste, so I had to add some extra rice to balance it out. The basil flavor was definitely present, which was great.
Excellent! Very easy to make and tastes amazing. The best Pad Kra Pao Gai recipe I've tried at home!
Absolutely delicious! The flavors were so vibrant and authentic. I followed the recipe exactly and it turned out perfectly. The basil aroma filled my kitchen, and the spice level was just right for me. Highly recommend this!
