Thai Pan Fried Basil Chicken

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Serves: 4


  • 600 gram skinless boneless chicken breast (about 2 pairs), butterfly for even thickness
  • Marinating sauce
  • 1/2 cup lemon basil leaves (Indonesian: daun kemangi)
  • 3 cloves garlic
  • 1 teaspoon palm sugar (Indonesian: gula Jawa)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 1/2 tablespoon fish sauce
  • 1 tablespoon canola/olive oil


  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.

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