This Thai pan-fried basil chicken is one proof that you can turn chicken breasts into a delicious meal with simple ingredients.
The pan-fried chicken breasts are so juicy and full of flavors thanks to the easy marinating sauce using Thai basil leaves, garlic, and fish sauce.
I usually serve them with steamed jasmine rice, but you can easily add the pan-fried chicken strips to a salad, turn them into a delicious chicken sandwich, or as a topping for pasta or noodles.
Ingredients for Thai pan-fried basil chicken: chicken breast, Thai basil, garlic, olive oil, salt, white pepper, palm sugar, and fish sauce.
Ingredients for Thai pan-fried basil chicken
1. Chicken breast
We will need a pair of skinless, boneless chicken breasts. I usually butterfly the chicken breast so they are thinner and will cook quicker.
2. Thai basil
You can get fresh Thai basil/lemon basil (Indonesian: daun kemangi) in an Asian market in the produce section. Since these leaves don’t stay fresh for long, be sure to use them within 2-3 days of buying.
3. Other ingredients
The remaining ingredients for this dish are easy to find. We will need garlic, coconut palm sugar, salt, white pepper, olive oil, and fish sauce.
Chicken breasts marinated in a Thai basil and garlic sauce.
Step 1: Marinate the chicken
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.
Rub the marinating sauce to the chicken breasts, and set aside to marinate in the fridge for at least 2 hours, preferably overnight.
Pan-fried chicken breasts, rest for 10 minutes before slicing and serving.
Step 2: Pan-fry marinated chicken
Please remove the chicken breasts from the fridge and let them return to room temperature before frying, usually about 30 minutes.
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.
Set aside the chicken to rest for 10 minutes, covered with a piece of aluminum foil.
Cut the chicken into thin strips, transfer to a serving plate, garnish with fresh Thai basil. Serve immediately.
After 10 minutes of resting, cut pan-fried breasts into bite-size strips.