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Thai Pan Fried Basil Chicken

October 26, 2015 Anita 4 Comments

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I have been making pan fried chicken breasts from college days. Most of the times, I just do a simple salt, pepper, flour treatment, and I love them like that. But sometimes, I will marinate them overnight in simple sauce like this one and they will turn out amazing. 

Thai Pan Fried Basil Chicken
Thai Pan Fried Basil Chicken

After pan frying, I usually let the chicken rest for 10 minutes, then cut them into bite size strips so they are super easy to eat. I used to make my own bento box to bring to school, and these are just perfect for that purpose. They are good as is, but a side of sambal, or a simple relish will definitely be a welcome addition.

Thai Pan Fried Basil Chicken
Thai Pan Fried Basil Chicken

Print
Thai Pan Fried Basil Chicken
Author: Daily Cooking Quest
Cuisine: Thai
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 4
 
Ingredients
  • 600 gram skinless boneless chicken breast (about 2 pairs), butterfly for even thickness
Marinating sauce
  • ½ cup lemon basil leaves (Indonesian: daun kemangi)
  • 3 cloves garlic
  • 1 teaspoon palm sugar (Indonesian: gula Jawa)
  • ¼ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 1½ tablespoon fish sauce
  • 1 tablespoon canola/olive oil
Instructions
  1. To make the marinating sauce, grind together lemon basil leaves, garlic, palm sugar, salt, and ground white pepper into a fine texture with a food processor. Add fish sauce and canola/olive oil, then pulse to emulsify.
  2. In a mixing bowl, combine chicken breasts and the marinating sauce. Mix well, cover with a saran wrap, and refrigerate for at least 2 hours, or overnight.
  3. Return the chicken breast to room temperature before cooking, usually about 30 minutes.
  4. Heat about 2 tablespoon of oil in a frying pan/skillet on medium high, and fry chicken breasts until golden brown, about 2-3 minutes each side.
  5. Set aside to rest for about 10 minutes, then cut into thin bite size strips.
3.3.3077

 

More from my site

  • Lemongrass Chicken WingsLemongrass Chicken Wings
  • Thai Pan Fried Garlic and Cilantro ChickenThai Pan Fried Garlic and Cilantro Chicken
  • Chicken TeriyakiChicken Teriyaki
  • Thai Stir Fry Chicken with Basil and ChiliThai Stir Fry Chicken with Basil and Chili

Filed Under: Chicken, Main Dish, Thai

Comments

  1. Adina says

    October 27, 2015 at 12:37 am

    So simple and so perfect, I really feel like eating chicken now. 🙂

    Reply
  2. Amy says

    January 18, 2016 at 10:19 am

    hi I would love to try this out. just wondering if I used sweet basil instead of lemon basil, would the recipe still work?

    Reply
    • Anita says

      January 18, 2016 at 11:51 am

      Hi Amy, sweet (Italian) basil has a different flavor compared to lemon (Thai) basil and I don’t think it will make for a good substitute. Personally, I would prefer to use fresh cilantro if available, though it will end up with a different dish 🙂

      Reply
  3. hermsoven says

    February 10, 2017 at 8:34 am

    Tasty and simple.
    I used regular (Italian) basil with good results. I don’t know how lemon basil would have improved this dish aside from making it more authentic, but I think the other ingredients more than made up for any difference. When I can get some lemon basil, I will definitely try it.
    One big change: I used harder to overcook bone-in thighs and fried them at a slightly lower temperature for about 9 minutes per side for a deep golden brown and juicy result.

    Reply

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