Thai Basil Chicken Recipe
Thai Basil Chicken Recipe (Pad Krapow Gai) is truly a keeper for Thai food lovers. You’ll be surprised how easy it is to make this Paleo and Whole30 version of the basil chicken in the comfort of your home. Serve the basil chicken with crispy fried eggs for an ultimate comfort food made in a hurry!

Thai Basil Chicken Recipe (Paleo, Whole30)
Thai Basil Chicken is probably one of my favorite Thai takeout dishes. It’s so easy to make and let me tell you that golden crispy Thai-style fried egg is a must! If you are planning on making this Thai basil chicken stir fry, don’t skip the crispy fried eggs!
A few months ago I shared a Thai Basil Beef Stir-Fry (Pad Krapow Nua) on the blog and everyone loves the recipe so it makes sense to share a sister version – Pad Krapow Gai – with ground chicken, chili, garlic, and basil, stir-fried in a savory and sweet sauce. Thai basil chicken is probably one of the tastiest meals you can make in a hurry because the ingredients are easy to find (more on the type of basil later in the post) and with minimal chopping. Let me show you how to make this Thai basil chicken recipe Paleo, Whole30, and gluten-free yet just as yummy!
Ground chicken v.s. Homemade minced chicken for Pad Krapow Gai
Traditionally Thai basil chicken is made with homemade minced chicken because it gives better texture than ground chicken. The texture of the homemade minced chicken is more coarse and less fine. It gives better texture in the mouthfeel than ground chicken however, it takes time to mince the chicken so in the recipe I use ground chicken instead.
Ground chicken is easy and quick but you sacrifice the texture a bit whereas self-minced chicken takes time and effort but the texture is more bouncy in the mouthfeel so weigh your pros and cons!
If you use ground chicken, I recommend using 50% breast and 50% thigh meat for the best pad krapow gai!
Do you Like Spicy or Little Spicy Thai Basil Chicken?
In Thailand, Pad Krapow Gai (Thai Basil Chicken) is a spicy dish, especially Thai chili peppers really pack with a spicy kick. Here in the states, Thai chili peppers are difficult to find so I use red fresno or serrano chili peppers. They are much milder than Thai chilies.
The spiciness actually mainly comes from the inner white pith or rib of the chile pepper. So keep it if you like spicy food or vice versa. Watch the video below where I show you how to adjust the spiciness for the best Thai basil chicken stir-fry!
Holy Basil, Thai Basil, Sweet Basil
Holy basil and Thai basil not only come from two different plants but also different in flavor. Holy basil (also known as hot basil) is much more spicy than Thai basil. It has a slight numbing effect that reminds me of Sichuan flower peppercorns. It is also more peppery than Thai basil. The flavor intensifies as it is cooked.
Thai basil (which is the basil I use in today’s recipe) has much sweeter note than holy basil. It has a strong anise and licorice flavor that are great for soups and curries. You can read more information here.
If Italian basil is all you have, don’t be shy away from making this dish! I’ve made my Thai basil chicken recipe numerous times using Italian sweet basil because the nearest Chinatown still takes me a few hours to travel back-and-forth to get the ingredients. Just use more (increase the basil quantity) you’ll still get a similar flavor profile that’s so delicious and fragrant. Hmm…so yummy!

It’s All About The Sauce
Before I invented my Vegetarian Oyster Sauce (made with shiitake and is Paleo, Whole30, Gluten-Free), I used to tell people just use more coconut aminos and a bit more fish sauce to compensate for not being able to use oyster sauce. My homemade vegetarian oyster sauce is a keeper for Asian food lovers. It’s a must-have sauce for stir-fries and is a great dipping sauce for Asian dumplings like dim sum and har gow dumplings.
If you are making the basil chicken stir-fry in a hurry and don’t have the vegetarian oyster sauce handy, I include alternative suggestions in the recipe note section. But seriously, my vegetarian oyster sauce is really simple to make and you’ll see me using more and more in my recipes so give it a try. You won’t regret it!

What is Thai brown sauce made of?
The Thai brown sauce in my Thai basil chicken recipe is made of coconut aminos, fish sauce, homemade vegetarian oyster sauce, and little apple juice to balance the savory and sweet flavor. It’s an easy stir-fry sauce that instantly adds extra umami flavor to your favorite Asian stir-fries!
MORE THAI TAKEOUT FAVORITES
- Paleo Pad Thai
- Paleo Pad See Ew
- Thai cashew chicken
- Thai basil beef
- Air fryer Thai Chicken Satay
- Thai larb
- Crispy Thai Chicken Salad
- Thai grilled beef salad
- Thai peanut sauce cucumber noodle salad
- 16 Tried and True Paleo Whole30 Thai Recipes
If you give this Paleo and Whole30 Thai Basil Chicken a try, please rate the recipe and leave a comment below. It’ll help more people see my content so that I can keep writing more free recipes for you! Thanks in advance!

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Thai Basil Chicken Recipe (Easy Pad Krapow Gai)
Video
Ingredients
- 0.5 oz. garlic, peeled
- 2 oz. red serrano or fresno chili peppers
- 1.5 cups Thai basil, see notes
- 5-6 tbsp avocado oil, divided
- 4 large eggs, 1 egg per serving
- 2 pinches coarse sea salt
- 1 lb. ground chicken, 50% breast + 50% thigh
Thai basil chicken sauce (Paleo, Whole30):
- 2 tbsp coconut aminos
- 1 tsp fish sauce
- 2 tbsp homemade vegetarian oyster sauce
- 2 tbsp apple juice, Whole30 or ½ tsp Monk fruit brown sugar (Keto)
Instructions
- Prep: Finely mince garlic. Remove the chili pepper seeds and finely diced. Set aside 1.5 cups Thai basil leaves. Combine the Thai basil chicken sauce in a bowl. Set it aside ready to use.
- Thai-Style Sunny Side Fried Egg: Preheat a wok over medium-high heat until it’s too hot to place your palm near the surface, about 2-3 inches away. Add 3 tbsp oil. Swirl it around to distribute it evenly. The egg should bubble violently the moment it hits the hot pan. Be careful the splatter. Carefully spoon the oil over the egg to make a sunny side fried egg that’s golden crispy at the bottom yet the yolk is still runny. Repeat the process. Add more oil if needed and set them aside.
- Basil Chicken: While the wok is still hot, add 2-3 tbsp oil. Fry garlic and chili with 2 pinches of salt over medium-high heat until fragrant, about 8-10 seconds.
- Add ground chicken. Turn the heat high. Try to break the meat apart and spread it out evenly. Cook uncovered until the bottom gets slightly browned then cook the flip side. The total cooking time will be about 5-7 minutes. Break the meat further to finer pieces as you cook.
- Your skillet should have some moisture coming from the protein but not over watery at this point. If it has a lot of liquid, continue cooking to reduce the liquid quantity.
- Add Thai basil chicken sauce 2 tbsp a time to the wok until you finish the entire sauce. Keep stir-frying and scoping to mix the sauce and the meat.
- Off heat. Stir-in the basil. Use residual heat to wilt the basil leaves a bit. Serve hot or at room temperature with cauliflower rice or steamed rice. And don’t forget to top with a fried egg!
Notes
- If you can’t find Thai holy basil or Thai basil, use Italian sweet basil. It’s much minder and less spicy/pungent than Thai basil so increase the quantity. The basil is the star of this dish so don’t be shy away from using it!
- If you are making this dish in a hurry without my homemade vegetarian oyster sauce, use 3 tbsp coconut aminos + 2 tsp fish sauce. Taste and adjust the flavor. It should be salty and a little sweet and with a hint of spicy flavor.
- In Thailand, most of the time people mince the chicken from scratch so it’s a coarse ground chicken thigh. The hand minced version has better texture than machine ground but it takes time and effort. I use ground meat in this recipe to keep it simple and quick. Watch the video to see I demonstrate two different types of ground chicken.
- The nutritional label is calculated with 1 fried egg per serving.
Nutrition
Complete the meal with:
- Paleo Asian Coleslaw
- Asian Carrot-Celery Slaw
- Gomaae Japanese Spinach With Goma Dressing
- Easy Chinese Smashed Cucumber Salad
- Watermelon Fruit Salad
- Easy Chinese Broccoli Stir Fry with Garlic Sauce
- Mung Bean Sprouts Recipe
- Chinese Broccoli (Gai Lan) with Oyster Sauce
- Lemon Garlic Paleo Broccoli Recipe
- More side dishes here
I’ve made this recipe a few times now and played with ingredients. I’ve used Thai basil and Italian basil and I really prefer the Thai but since it’s not always easy to find I’ve had to make due with what is available. I just I love the simplicity and flavors. When I make this for my family my dad can’t stop eating it! Thanks for such a flavorful and easy recipe!
Thanks for sharing. So happy to hear!
Just made this and it was delicious! I added a jalapeño and an onion. It was a little too salty for me so I think I’ll try to make your homemade oyster sauce and won’t add the the two pinches of salt in the recipe. Otherwise thought it was delicious!
Thank you, Eric! Please! Definitely give my homemade shiitake made vegetarian oyster sauce a try! That sauce is amazing!
This was so good that my hubby asked me to make it two nights in a row! Instead I made your lovely Hot and Sour soup which he also loved. Your recipes are great!
Thank you so much, Crystal. So happy to hear!
Help!!
I really want to make this recipe tomorrow night and, in turn, I need to make the Oyster Sauce.
I can’t find any dried shiitake mushrooms in town – should I dry the raw shiitake I do have, then wait for them to cool before then soaking them overnight?
What is the purpose for soaking the mushrooms instead of using the fresh ones I have? Will this totally change the sauce recipe if I don’t use “rehydrated” shiitake mushrooms?
Thanks!!!
Hi there, in the how I made vegetarian oyster sauce video and also the recipe we use shiitake mushroom water. It’s from soaking and rehydrating the dried shiitake. The mushroom water adds flavor foundation. In this recipe notes it says that if you are making this dish in a hurry and don’t have the sauce ready, use more coconut aminos and fish sauce. When you have a chance to make the sauce next time, give the dish a try. The vegetarian oyster sauce adds extra depth to the dish and it tastes closer to how the dish is made.
.
I do not recommend using fresh shiitake to make vegetarian oyster sauce. Dried shiitake can be purchased via Amazon. The link and more details are in the Vegetarian Oyster Sauce recipe page 🙂
Yum! I love basil!
I have some holy basil on hand, I am thinking this will be dinner! It looks so good
Love this twist added into a chicken Recipe. Definitely something new for me.
This looks absolutely scrumptious and I love that it fits both Paleo and Whole30 diets! The oyster sauce and apple juice are two ingredients I’ve never used when making Thai basil chicken before so I’m looking forward to trying your recipe.
This is my go-to recipe when I don’t feel cooking after a long day at work. I love the smell of fresh Thai basil with extra Thai chili. Oh so good!
This dish looks incredible, and I appreciate the alternative to oyster sauce because I never seem to have it or time to make it. LOVE all that basil!
This is gorgeous! I could pour that sauce over everything!
One of my favorite recipes at a Thai restaurant! Your version looks way healthier and I bet, so much more flavorful. Can’t wait to try this!
Sounds delicious! I love that apple flavor in the sauce. 🙂
Thai basil chicken is one of my favourite stir-fry dishes and I love that you made a healthier version of it. Thanks for including the Whole30 and Keto options too. Need to find some of that monk fruit brown sugar, I’ve not had it before.
This looks so yummy with the Thai flavors, chilies, eggs, and that super tasty Thai sauce. I’m definitely going to make it this week!
delightful flavors, easy prep, a total winner!!!
What an excellent dish to try! Thank you for explaining the differences between different kinds of basil. I love that you’ve sweetened the sauce with applesauce!
We made this dish over the weekend. OMG it was so yummy. I never realize ground chicken can taste so flavorful. I didn’t have the Thai basil so I sub it with sweet basil. It was still very yummy. Will add it to our meal rotation!
Thank you, Jess!
This looks delicious! What is the serving size equate to?
About 1/4 lbs ground per person. 🙂
We made it the other night! Oh my it was SO FLAVORFUL! I followed the recipe instructions carefully and also watched the video (very helpful)! We especially love that the recipe uses ground chicken. It’s so convenient and very quick to make. Although I didn’t use ChihYu’s vegetarian oyster sauce this time because I don’t have it handy, the meal is still very delicious. Next time, I’ll be sure to make a bottle of her sauce. Can’t wait to experience it again. DELISH!