Gai Pad Prik - Stir-Fried Chicken With Chilies

You'll find Gai Pad Prik at the heart of Thai cuisine, combining stir-fried chicken with fiery chilies and aromatic holy basil. This dish relies on high-heat wok cooking to create the perfect balance of heat, sweetness, and umami through a blend of fish sauce, oyster sauce, and soy sauce. You'll need to prep your ingredients in advance and maintain intense heat throughout cooking. Master this authentic street food favorite, and you'll reveal the secrets of Thai stir-frying techniques.

Key Takeaways

• Gai Pad Prik is a Thai stir-fried dish combining chicken, Thai chilies, and holy basil leaves for a spicy, aromatic meal.
• The dish requires high-heat wok cooking with quick movements to properly stir-fry chicken until golden brown.
• Essential sauces include oyster sauce, fish sauce, and soy sauce, creating a balanced sweet and savory flavor profile.
• Preparation requires chopping ingredients in advance and maintaining smoking-hot wok temperature throughout cooking.
• Holy basil leaves are added last to maintain freshness and provide the signature Thai aroma and taste.

History

Gai Pad Prik emerged from Thailand's rich tradition of stir-frying, where cooks combined Chinese wok techniques with local Thai ingredients and spices.

You'll find this dish's roots in the everyday cooking of Thai households, where families have perfected the balance of heat, sweetness, and savory flavors over generations.

Within Thai cuisine, this chicken and chili stir-fry represents the cultural significance of adapting foreign cooking methods while maintaining distinctly Thai flavors.

As trade routes expanded between Thailand and China during the 15th century, the wok became an essential tool in Thai kitchens.

The dish exemplifies how Thai cooks masterfully incorporated chilies, which arrived from the Americas, with indigenous ingredients like holy basil, garlic, and fish sauce to create uniquely Thai expressions of stir-fried dishes.

Recipe

Ingredients:

• 300g chicken breast, sliced
• 3 cloves garlic, minced
• 2-4 Thai chili peppers, sliced
• 1 onion, sliced
• 2 cups holy basil leaves
• 2 tablespoons vegetable oil
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/4 cup water

Instructions:

1. Heat oil in a wok over medium-high heat.
2. Add minced garlic and Thai chilies, stir-fry until fragrant.
3. Add sliced chicken, cook until almost done.
4. Add onion, stir-fry for 1-2 minutes.
5. Mix in oyster sauce, fish sauce, soy sauce, and sugar.
6. Add water and cook until sauce slightly thickens.
7. Turn off heat and add holy basil leaves.
8. Stir until basil is wilted.
9. Serve hot over steamed rice.

Cooking Steps

You'll want to prep and organize all ingredients before heating your wok to smoking point.

Once the wok is hot, quickly sauté the chilies and garlic until fragrant, then add your chicken pieces and stir-fry until they're nearly cooked through.

Finally, toss in the holy basil leaves and continue stir-frying until the chicken is fully cooked and the basil releases its aromatic oils.

Step 1. Prepare Ingredients Before Cooking

Before firing up the wok, properly prepare each ingredient to guarantee quick and efficient stir-frying. Cut your chicken into uniform 1-inch pieces to assure even cooking. Slice the chilies diagonally, mince the garlic, and julienne the ginger. If you can't find Thai bird's eye chilies, substitute with serrano or cayenne peppers, adjusting the amount to match your heat preference.

Combine the sauce ingredients in a small bowl: 2 tablespoons oyster sauce, 1 tablespoon fish sauce, and 1 teaspoon palm sugar (or brown sugar). Have your holy basil leaves picked and ready. Place all prepped ingredients in separate bowls near your cooking station. This mise en place approach assures you'll maintain the high heat needed for authentic wok cooking without scrambling for ingredients.

Step 2. Heat Wok Until Smoking

Place your wok over the highest heat setting and let it heat until wisps of smoke start rising from the surface - this typically takes 2-3 minutes.

The intense wok temperature is vital for achieving the perfect stir-fry and that coveted "wok hei" flavor.

1. Watch for the smoking effects - when you see thin wisps rising, your wok's reached the ideal temperature
2. Test the heat by sprinkling a few drops of water - they should instantly evaporate with a sizzle
3. Don't rush this step - a properly heated wok prevents food from sticking and guarantees quick, even cooking
4. If you're using a nonstick wok, heat until very hot but not smoking to protect the coating

Once your wok's properly heated, you'll be ready to start the stir-frying process with confidence.

Step 3. Add Chilies and Garlic

After the wok reaches smoking temperature, quickly add 2 tablespoons of oil followed by the minced garlic and Thai bird's eye chilies.

Stir-fry these aromatics for 15-20 seconds until they release their fragrant oils, but don't let them burn.

You'll want to achieve the perfect ingredient balance between the garlic and chilies - typically 4-5 cloves of garlic to 3-4 Thai chilies for a medium spicy flavor.

Keep the ingredients moving constantly in the hot wok to prevent scorching.

The garlic should turn slightly golden, and you'll notice the chilies beginning to soften and release their heat into the oil.

This brief cooking step creates the essential flavor base for your Gai Pad Prik, infusing the oil with both aromatic and spicy notes.

Step 4. Add Chicken and Stir-Fry

Once the aromatics have infused the oil, add your marinated chicken pieces to the searing hot wok. Whether you're using chicken thighs or breast meat, spread them in a single layer to guarantee even cooking and ideal browning.

1. Using a swift circular motion, stir-fry the chicken for 2-3 minutes until the pieces turn golden brown on the outside.
2. Push the chicken to one side of the wok, tilting to maintain high heat in the cooking zone.
3. Use your wok spatula to break apart any pieces that might stick together, ensuring each piece cooks uniformly.
4. Continue stir-frying with quick, decisive movements until the chicken is just cooked through but still tender, about 5-6 minutes total.

The key is maintaining consistent high heat while keeping the ingredients in constant motion.

Step 5. Add Holy Basil Leaves

With your stir-fried chicken perfectly cooked, now's the ideal moment to incorporate the star ingredient - holy basil leaves.

Grab a handful of fresh holy basil leaves, about 1-2 cups, and add them to your sizzling wok. The holy basil benefits go beyond its distinctive flavor - it's packed with antioxidants and anti-inflammatory properties that'll enhance both taste and nutrition.

You'll find several holy basil varieties in Asian markets, but Thai holy basil (Bai Gaprow) is ideal for this dish due to its peppery, clove-like notes.

Stir quickly for just 15-20 seconds until the leaves start to wilt but maintain their vibrant green color. Don't overcook them, as you'll want to preserve their aromatic oils and crisp texture for the perfect finish.

Cooking Tips

To achieve the perfect Gai Pad Prik, maintaining high heat throughout the stir-frying process is essential. The cooking techniques you use will greatly impact the final dish's flavor balance and texture.

1. Don't overcrowd your wok - cook in batches if needed to prevent steaming instead of stir-frying. Your ingredients should sizzle when they hit the pan.
2. Have all ingredients prepped and within reach before you start cooking - this stir-fry moves quickly and you won't have time to chop mid-cooking.
3. Keep your ingredients moving constantly in the wok to prevent burning, especially the garlic and chilies.
4. Test your wok's temperature by adding a drop of water - if it evaporates immediately with a sizzle, you're ready to start cooking.

Final Thoughts

Although mastering Gai Pad Prik takes practice, this classic Thai stir-fry delivers an impressive balance of heat, sweetness, and savory flavors that's worth the effort.

Once you've perfected this dish, you'll have added an authentic Thai recipe to your culinary repertoire that's both versatile and rewarding.

The unique flavor profile of Gai Pad Prik lets you explore the complex interplay of Thai chilies, garlic, and basil while mastering essential stir-frying techniques.

You'll find that the skills you develop - from properly preparing ingredients to controlling wok temperature - will enhance your overall cooking abilities.

Whether you're cooking for family or entertaining guests, this dish offers a genuine Thai culinary experience that'll have everyone coming back for seconds.

Frequently Asked Questions

Can I Substitute Chicken With Other Meats in Gai Pad Prik?

Like switching dance partners, you'll find beef options and pork variations work beautifully in this dish. You can swap chicken while keeping the same stir-frying technique and balanced chili-garlic flavors.

How Long Can Leftover Gai Pad Prik Be Stored in the Refrigerator?

You can safely store leftover stir-fry in an airtight container for 3-4 days in your refrigerator. For the best flavor and food safety, reheat thoroughly until it's steaming hot.

Is Gai Pad Prik Gluten-Free?

Looking to accommodate dietary restrictions? Traditional recipes aren't gluten-free due to soy sauce, but you can easily make it work using tamari or coconut aminos as gluten alternatives for authentic flavor.

What Drinks Pair Well With Gai Pad Prik?

You'll love pairing spicy dishes with Thai cocktails like lemongrass mojitos or revitalizing juices such as coconut water, lychee juice, or mango lassi to balance and cool the heat.

Can This Dish Be Made Ahead and Reheated?

While 82% of stir-fries stay fresh for 3-4 days, you'll get the best results with meal prep by slightly undercooking the chicken. When reheating, add a splash of water to restore texture.