Thursday, 4 October 2012

Thai - Crispy Chicken with Basil

I decided to do something different and this dish is great, the oyster sauce and the fish sauce will last for ages in your cupboard its worth buying them you find them quite often in ethnic dishes. This recipe serves 2.

500g Chicken Breast, Thinly Sliced
1 Medium Onion, Thin Wedges
4-5 Garlic Cloves 
Red Pepper, Bite Size Pieces
4-5 Small Red Bird’s Eye Chili*         
½ Tsp Sugar
1 Tbsp Fish Sauce              
2 Tbsp Vegetable/Chicken Stock
2 Tbsp Oyster Sauce          
2 Handfuls Basil leaves

* this chili is really spicy if you don't really like spice go for a regular chili!


  1. Mix the chicken, garlic, chilies, fish sauce, and oyster sauce in a bowl.
  2. Cover with plastic wrap and marinate in the fridge for at least 30 minutes.
  3. Heat oil in a wok over a medium heat.
  4. When the oil seems hot, drop a few basil leaves into it.
  5. If they sizzle immediately the oil is ready.
  6. Fry three quarters of the basil leaves until they are crispy.
  7. Lift out and allow to drain, discard the oil.
  8. Heat oil in the same wok ad stir fry half of the chicken.
  9. Add stock and sugar to the wok, then the pepper and onion, and stir fry for 1-2 minutes.
  10. Stir in the fresh basil leaves.
  11. Taste, adjust the seasoning if necessary.
  12. Garnish with the crispy basil.

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