Thai Pan-Fried Basil Chicken
Thai basil, garlic, and fish sauce create the perfect marinade, elevating simple chicken breasts into a delectable dish with bold and savory Thai flavors.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- a pair (~ 500 gram/1 lb) skinless boneless chicken breast, butterfly for even thickness
- 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.