No, I didn’t use the real “Holy” basil, but even with
regular basil, this simple recipe is spectacular. Aromatic basil is the perfect
herb for pairing with the slightly sweet, sort of salty, and possibly spicy,
chopped meat.
If you decide to top with an egg, I should mention that
they’re usually fried much more aggressively, with the edges getting brown and
crispy. I tend to prefer something a little more gently cooked, but either way,
or with none at all, I really do hope you give this delicious basil chicken
recipe a try soon. Enjoy!
Ingredients for two large or four smaller portions:
2 tablespoons vegetable oil
1 pound freshly chopped chicken thighs
1/4 cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot
pepper
1/3 cup chicken broth
1 tablespoon soy sauce, or as needed
1 tablespoon oyster sauce
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
1 bunch basil leaves, sliced very thin with a sharp knife
(about a cup once sliced)
43 comments:
This looks damn yummy! I'm thinking a nice Saturday night meal..
How's about a good Tamale recipe?
Hey yo!
What up with that hole in the spoon? Can you explain?
Cheers,
R.
Made this tonight, it may be my favorite recipe of yours I've tried so far. Keep up the good work Chef John.
Delicious! This recipe hits the spot! I found all the ingredients at Foodmaxx, who knew? A must try! Plus basil is super healthy 😋 😋😉
How would you turn this into a fried rice recipe? Make a little more sauce and add the rice in at the end?
Will be saving this one for a night my girlfriend is away and I can dial the spiciness up to my preferred level, I think. ;) Just curious, though, if I can find Thai basil, should I pull back the amount a little bit? Or is it best to just go full throttle?
Thanks for the great recipe Chef John! You're my go to for new cooking methods even though I work in a James Beard award winning kitchen because you give more insight to techniques my Sous chefs don't have time to talk through. I do love Thai food, and wanted to make sure to point out to others looking to cook this that the sweeter basil we get here is actually going to be at least as suitable than the purplish Thai Basil that you can sometimes find at your nice markets. Holy Basil has a more earthy flavor, while Thai Basil is pretty strong stuff that almost has some minty elements going on with it. That being said, you are the season-er of your Thai dish du jour.
A favorite Thai dish for me as well. The Thais would fry that egg in more hot oil than we normally would, until it is crispy and a bit brown around the edges.
Tried it. Pretty good and easy to make, thanks to your video. Didn't put the egg on it, but will try it next time. Without the egg it seems to be missing a crunch like peanuts or something.
Looks great! Any possible substitute for the oyster sauce for someone that's allergic to shellfish?
Looks scrumptiously delicious! <3
If this is one of your favorite recipes, what are your top 5? Your Pork a Latte is probably in my top 5 (of things I can cook)!
I made this last night. Delicious! I am lucky enough to be near an Asian grocery that sells Thai Basil in bulk and true thai chili peppers. Yum!
I just busted out the cast-iron skillet and made something as similar to this as ingredients would allow, and it was excellent, and the technique was a lot of fun. I also learned that there are things I didn't know about basil. My findings:
The specific kind of basil called for in this dish is 'holy basil' -- ocimum tenuiflorum or ocimum sanctum -- but the Indians also use it and call it tulasi, thulasi, or tulsi. So perhaps one could find it at an Indian grocery.
When you see 'Thai Basil' in a regular shop, it is almost certainly a Thai variety of 'ordinary' basil, and not quite what we're after here, although it is certainly the basil of choice for other Thai dishes.
Just made this! Easy to make and super tasty with just a mild bite of spice. As another added plus it wasn't too expensive to make which is awesome for this poor but starving university student! Definitely will make this again!
Made it last night......excellent!! You the tops!
Well I happen to have coconut sugar...so Yes I'm gonna try it for sure !
MY FOOD WISH! YES!!! A new recipe for a Sloppy JOE!
I always thought that, while preparing Asian dishes, you should fry the Shallots, garlic first then the meat.
Is it OK to add peanuts or will it alter the taste too much?
Chef john,
This recipe was amazing!! I wouldn't change a thing. I ended up using this recipe and making spicy Thai basil egg rolls by adding a little rice and nappa cabbage, and thenow rolling them in egg roll wrappers and frying. I can't recommend it enough. Thank you for sharing ur knowledge and passion.
Just made this and it was perfect. I wouldn't change a thing to the recipe. I ended up using the left overs the next day in some spicy Thai basil egg rolls by simply adding some nappa cabbage for some ceunch, and rolling them in agg roll wrappers in a cigar shape and frying. They will without a doubt be on the menu for my next get together. Thank you chef john!!!!!
Can you substitute beef/steak instead of chicken?
Thanks Chef! Paired this with your spicy rice noodle salad (circa 2012). Both were delicious, as always! BTW, you're not the Chef john I worked with at GNP. You're much better.
I made this tonight and my family loved it. Extremely flavorful, thanks for the fantastic recipe!
Wow CJ you hit this one out of the park! Super easy and super tasty. This is definitely going in the rotation!
I made this with eggplant instead of chicken and it was absolutely delicious! I'll be sure to keep this recipe on hand for the next time I harvest my Thai Basil plant.
Delicious recipe! Just made it tonight. However, my sauce seemed to be soaked up by the chicken, rather than glazing it. Any advice on how to have it come out closer to yours? Thanks!
Can't wait to try! And Thai basil is one of the easiest herbs to grow, and its dark green purple leaves are very handsome in an herb garden. I hope you try to grow some!
I put this together with Thai basil and about 8 red Thai chili. Note: If you plan to use the red Thai, you can expect about triple the heat than what is presented with Jalapeno and Serrano.
The only problem with the recipe is that it only calls for a pound of chicken and it was so tasty that I wished it would have been tripled (That was a joke, but what I'm not joking about is the fantastic flavor). A small alteration that you may like is using bib lettuce for half the recipe as a cup instead of full rice. I found the texture differences to be pretty awesome. In any event, wonderful dish that flies together and has amazing flavor.
Thanks Chef John. Made this for my girlfriend and myself. She is not used to your spice level but this was on point! I was lucky enough to find thai peppers and thai basil at my local Safeway.
This turned out really great, I substituted rice syrup instead of brown/white sugar and added a bit of tumeric towards the end.
Thank you Chef John. I really love your asian dishes! This came out superb. Followed the recipe, but added like 1 tsp sugar and 1/2 tbp oyster sauce. I really thought the thai basil would overpower the dish, but it was just perfect.
Served with a lightly seasoned asian slaw, jasmine rice and Schneider Weisse which I think complemented it well.
This was excellent! The recipe turned out well. Yummy! Thank you!
Made this twice now. Absolutely fabulous as written! One thing I don't get...I don't see the directions on your site and not all of your recipes are on Allrecipes. I want to print it out. I know they are on the video, but I don't always remember and have to watch it again and again, especially if I haven't made it in awhile. Are the directions there in the blog? If so, How do I get to them? It's they are not there, then should you please start putting them in with the list of ingredients? An icon for a printer friendly version would also be a big plus. I have no problem both viewing the video and visiting your blog. I know that is how you make a living. I get it. But please meet us halfway. (Or educate me to find where I can get what I am missing).
I appreciate all of your hard work very much and depend on you for a lot of my best recipes.
The flavor is amazing but I would only put in whole Thai chillies then remove them after cooking or supplement with Siracha, the peppers I used over powered.
I served this as lettuce wraps and it was great. I added water chestnuts and topped with peanuts for crunch. I used romaine lettuce so they were more like long green tacos than actual wraps.
Made this tonight and it was AMAZING! Family loved it and cleared the pan. Thank you Chef John this is one in a million! I am trying poke milk stew tomorrow over polenta. Can’t wait!
I made this last night for my husband and it was outstanding!! We used two bunches of thai basil from my local asian market and added in diced red and yellow peppers to up the veggie content, topped with fresh green onion. Restaurant worthy and worth the chopping!
Was super easy and super delicious! I did use store bought ground chicken. Adding the egg on top made the dish feel more authentic and even a little fancy! :)) Will make this again! Thanks Chef John!
Hi, is it one pound of chicken before or after deboning?
I thought this dish was pretty good. I felt like it needed some kind of acid though, so I squeezed some lime (actually, kalamansi) on top of final product. Worked for me!
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