Thai Pan-Fried Basil Chicken

5.0 from 9 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4


  • 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


  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.

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