Name: Aromatic Thai Basil Chicken Studded with Crispy Chicken Skin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons Soy Sauce; 1 cup Thai Basil Leaves; 4 Eggs; 2 tablespoons Oyster Sauce; 1 tablespoon Fish Sauce; 2 tablespoons Brown Sugar; 2 cups Ground Chicken; 2 Bird's Eye Chilis, finely chopped; 2 cloves Garlic, finely minced; Skin from 4 large Chicken Thighs; 1 large Shallot, finely sliced

Basil Chicken

What kind of chicken should I use for this dish?

What type of basil is best for this recipe?

Can I bake or roast it instead of stir-fry?

How to prevent the chicken from getting dry while cooking?

What can I serve along with Basil Chicken?

Can I include other vegetables in this dish?

What if I don’t have fresh basil leaves available?

Is it necessary to add the crushed peanuts or cashews?

This recipe walks you through the homey flavors of Thailand brimming in your kitchen. A simple yet luscious Thai Basil Chicken made all the more delightful with the addition of crispy chicken skin. Paired with warm fluffy rice and topped with a glistening fried egg; it can't get more comforting.

Eggs

Fish

Crustacean Shellfish

Wheat

Soybeans

Lactose Free

Sauces

milliliter

soy sauce

Fresh Vegetables

gram

thai basil

eggs

oyster sauce

fish sauce

Sugars & Sweeteners

brown sugar

Poultry

ground chicken

thai chili

garlic

chicken thigh

shallot

Choline

Vitamins

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Total monounsaturated fatty acids

Vitamin D

Vitamin K

Vitamin E

Alpha-carotene

Vitamin A

Lutein+zeaxanthin

Dietary Folate Equivalents

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total polyunsaturated fatty acids

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Beta-carotene

Beta-cryptoxanthin

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Aromatic Thai Basil Chicken Studded with Crispy Chicken Skin

Condiment & Toppings

Produce

Dairy

Baking Goods

Meat & Seafood

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In a nonstick skillet on medium heat, toast the skin from chicken thighs. Once the skin is golden brown and crispy, remove and set aside. Keep the oil in the pan.

In the same pan, add the sliced shallot, minced garlic, and chopped bird's eye chilis. Stir-fry for about 1-2 minutes until softened.

Add the ground chicken to the pan and cook until half-done.

Pour in the soy sauce, oyster sauce, brown sugar, and fish sauce. Stir to combine everything uniformly.

Add Thai basil leaves and stir until the sauce thickens, and the leaves wilt.

In a separate pan, fry the eggs until the whites are set but the yolk remains runny.

Serve the Thai Basil Chicken over a bed of warm rice, topped with a fried egg, and garnished with the crispy chicken skin.

Aromatic Thai Basil Chicken Studded with Crispy Chicken Skin

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