Best 4 Spicy Basil Chicken Gai Ga Prao Recipes
**Spicy Basil Chicken (Gai Ga Prao): A Flavorful Thai Dish with a Kick**
Thai cuisine is renowned for its vibrant flavors and bold spice combinations. Among the many popular Thai dishes, Spicy Basil Chicken (Gai Ga Prao) stands out with its unique blend of sweet, savory, and spicy notes. This delectable dish features tender chicken stir-fried with fragrant Thai basil, fiery chili peppers, and a symphony of aromatic ingredients. The result is a mouthwatering and addictive dish that is sure to tantalize your taste buds. This article presents two variations of Spicy Basil Chicken: a classic recipe and a vegetarian version made with tofu. Both recipes offer a step-by-step guide, ensuring that home cooks of all levels can recreate this Thai favorite in their own kitchens. Get ready to embark on a culinary journey to Thailand as we delve into the secrets of making this iconic dish.
SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
Provided by Chef John
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g
SPICY BASIL CHICKEN - GAI GA PRAO
Steps:
- Prepare the ingredients as instructed. Leave the fresh basil leaves whole; the flower buds may also be used. The dried holy basil will soften when soaked in tap water for about 10 to 15 minutes. Pull off and discard the hard stems. Drain. Heat a wok until its surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with the shallots or onion. Stir another 15 to 20 seconds before adding the chicken. Stir-fry 1 to 2 minutes, or until most of the chicken has changed color on the outside and is no longer pink. Toss in the chillies, slivered kaffir lime leaves (if using), and softened dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry for another 15 to 20 seconds. Season to taste with fish sauce, then stir in the fresh basil. Toss well. Stir-fry another 1/2 to 1 minute, or until the basil is wilted and the chicken cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice. Try the above recipe also with fresh seafood (in this case, no need to chop) - shrimps, scallops, mussels, clams, crab and firm-flesh fish, such as fresh halibut and salmon.
THAI HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP
Steps:
- Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
- Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
- When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.
THAI HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP
Steps:
- Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
- Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
- When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.
Tips:
- Choose the right chicken: For the best results, use boneless, skinless chicken thighs. They are more flavorful and tender than chicken breasts.
- Slice the chicken thinly: This will help it cook quickly and evenly.
- Don't overcrowd the pan: Cook the chicken in batches if necessary to avoid overcrowding the pan. This will help it cook evenly and prevent it from steaming.
- Use a hot pan: A hot pan will help sear the chicken and prevent it from sticking.
- Add the vegetables at the right time: Add the vegetables towards the end of cooking so that they don't overcook.
- Use a generous amount of basil: Basil is the star of this dish, so don't be afraid to use a lot of it.
- Serve with rice: Spicy basil chicken is traditionally served with rice. Jasmine rice or brown rice are both good options.
Conclusion:
Spicy basil chicken is a quick and easy dish that is packed with flavor. It is a popular Thai dish that can be easily made at home. With its combination of spicy, savory, and sweet flavors, spicy basil chicken is sure to be a hit with your family and friends.
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