Super Food In Minutes30 Minutes

Krapow Chicken

Name: Krapow Chicken
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 tbsp sunflower oil; 2 small onions, thinly sliced; 2 garlic cloves, crushed; 2 Thai red chillies, finely chopped; 8 boneless, skinless chicken thighs; 2 tbsp reduced salt soy sauce; 1 tbsp fish sauce; 1 tbsp oyster sauce; 250g (9oz) pack; pre-cooked jasmine rice; large bunch of Thai basil

Also called Thai basil chicken, this is one of the most delicious Thai dishes going. Thai basil is pretty widely available now, not only from Asian shops but online and in many big supermarkets. I like to serve mine with some broccoli for an extra hit of green.

Donal SkehanFrom the series · Super Food In Minutes

30 min totalServes 4Easy

Krapow Chicken

Time30 min

Serves4

SkillEasy

ShowSuper Food In Minutes

Method

Heat the oil in a frying pan and gently fry the onions for 5 minutes until softened. Add the garlic and chilli and cook for 1–2 minutes more.

Use a sharp knife to slice the chicken as finely as possible. Add the chicken to the pan and increase the heat to brown the chicken all over.

Add soy, fish and oyster sauces and cook until the chicken is cooked through and glazed in the sauce. Meanwhile, heat the rice according to the packet instructions.

Remove the pan from the heat and stir through the Thai basil. Serve with the jasmine rice and steamed tenderstem broccoli, if liked.

Cook's notes

Chop the chicken thighs as finely as you can by hand rather than mincing — you want small ragged pieces that catch and brown in the pan.
Soften the onions gently first, then get the heat up and brown the chicken properly; if it stews in its own liquid you lose the savoury, slightly charred edge that defines the dish.
Balance the sauces to taste at the end — the soy, fish and oyster together should be salty and deeply savoury, not sweet.
Add the Thai basil off the heat so it wilts into the chicken and keeps its fragrance rather than turning black.
Adjust the two Thai chillies to your crowd — traditionally this dish is properly fiery, but it's easy to scale back.

Serve with Serve over jasmine rice with steamed tenderstem broccoli on the side, and a fried egg with a crisp, lacy edge on top if you want the full street-food experience.

Make ahead & storage Keeps in the fridge for up to two days and reheats quickly in a hot pan; add the basil fresh after reheating rather than storing it in. The chicken mixture also freezes well for up to a month.

30 MinutesAsian

Recipe by Donal Skehan · From the series Super Food In Minutes · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving

294kcal

28gprotein

8gcarbs

16gfat

Figures from the show's kitchen.

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