Authentic Thai Basil Chicken Recipe | Easy & Flavorful

INGREDIENTS

1 small bunch fresh basil, divided 2 cups vegetable oil 6 large shallots, coarsely chopped 5 cloves garlic, minced 1 piece fresh ginger (about 1 inch square), peeled and cut into thin strips 1 pound ground chicken or turkey 2 fresh Thai chili peppers or jalapeño peppers,* cut into thin slices 2 teaspoons brown sugar 1/2 teaspoon salt Boston lettuce leaves Japanese mizuna, cherry tomatoes and additional Thai peppers for garnish *Thai chilies and jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. Set aside 8 small basil sprigs. Slice remaining basil into strips; set aside.
2. Heat oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Add 1 or 2 basil sprigs and deep-fry about 15 seconds or until basil is glossy and crisp. Remove fried sprig with slotted spoon to paper towels; drain. Repeat with remaining sprigs, reheating oil between batches. Reserve fried basil.
3. Let oil cool slightly. Pour off most of oil leaving 1/4 cup in wok. Heat over medium-high heat 30 seconds. Add shallots, garlic and ginger; cook and stir 1 minute. Add chicken and stir-fry about 4 minutes or until lightly browned. Push chicken up side of wok, letting juices remain in bottom.
4. Continue to cook about 5 to 7 minutes or until all liquid evaporates. Stir in chili slices, brown sugar and salt; cook 1 minute. Stir in reserved basil strips. Remove from heat.
5. Line serving plate with lettuce. Spoon chicken mixture on top. Top with reserved fried basil. Garnish, if desired.

This recipe appears in: Thai