Thai Pan-Fried Basil Chicken

5.0 from 9 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Thai

Ingredients: Chicken

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Ingredients

• a pair (~ 500 gram/1 lb) skinless boneless chicken breast, butterfly for even thickness
• Marinating sauce
• 1/2 cup Thai/lemon basil leaves
• 3 cloves garlic
• 1 teaspoon coconut palm sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 1/2 tablespoon fish sauce
• 1 tablespoon olive oil

Instructions

1. Marinating sauce: First, prepare the marinade by grinding Thai basil, garlic, palm sugar, salt, and white pepper in a food processor. Add fish sauce and olive oil, then pulse to emulsify.
2. Marinate chicken: Rub chicken breasts with the marinade, and set aside to marinate in the fridge for at least 2 hours, preferably overnight.
3. Room temperature: Please remove the chicken breasts from the fridge and let them return to room temperature before frying, usually about 30 minutes.
4. Fry: Heat 2 tablespoons of oil in a frying pan/skillet over medium-high heat. Fry the chicken breasts until golden brown, about 2-3 minutes each side.
5. Rest: Set aside the chicken to rest for 10 minutes, covered with a piece of aluminum foil.
6. Serve: Cut the chicken into thin strips, transfer to a serving plate, garnish with fresh Thai basil. Serve immediately.