Say hello to one of the beloved Thai street food that is classic, flavourful that goes really well with hot steam rice, Thai Basil Chicken! The basil leaf itself has a balance flavour of sweet and savoury, hint of mint, pepper plus some chilies for heat.
Bird Eye’s Chilies
Coriander Roots, chopped
Minced Chicken Breast
Thai Basil Leaves
Red Chili, sliced diagonally
Crisp-fried Thai basil leaves for garnish
Pound the bird eye’s chili, garlic and coriander roots well to obtain a smooth paste.
Heat some oil in a wok over medium heat and stir-fry the chili mixture till fragrant.
Add the chicken and stir-fry, breaking the meat apart as you go, until they begin to brown.
Season with AJI-NO-MOTO®, salt, sugar, oyster sauce and fish sauce.
Pour in some water and continue to cook until the sauce thickens a little.
Add Thai basil leaves and big red chili. Turn off the heat.
Transfer to a serving dish, sprinkle fried basil leaves on top. Best serve with a bowl of piping hot rice.