Thai basil chicken

Prepared 0 of 6 steps

1. 01

   Finely chop the chicken

   Dry the boneless thighs and cut them into small pieces about 1 cm. Do not turn them into a smooth paste: individual fried pieces should be distinguishable in the dish. Keep the raw meat separate from the herbs.

2. 02

   Prepare the aromatics

   Crush the garlic with the flat side of a knife and finely chop it together with the chili. For less heat, remove some seeds. Cut the green onions into 3 cm pieces and strip the basil leaves from their stems, then dry them.

3. 03

   Mix the sauce

   Combine the oyster, light soy, dark soy sauces, sugar, and water. Stir until the sugar dissolves. Place the mixture next to the stove: there will be no time to measure ingredients once frying begins.

4. 04

   Heat the garlic and chili

   Heat the oil in a wide frying pan, reduce to a medium heat and add the garlic and chilli. Stir for 20–30 seconds until fragrant. Do not let the garlic turn dark brown or it will taste bitter.

5. 05

   Fry the meat

   Increase the heat, add the chicken in a single layer and fry for 5–7 minutes, turning and separating the pieces. Add the sauce and green onions. Cook for another 2–3 minutes until the meat reaches an internal temperature of 74 °C and the sauce has slightly thickened.

6. 06

   Fold in the basil

   Turn off the heat, immediately add all the basil and stir until wilted. Divide between warm plates and serve straight away. There should be a small amount of thick sauce, not a deep pool of watery gravy.