Chilli Chicken with Crispy Basil

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I will start this post with a very heartfelt apology for the extended absence. The last six weeks have been a blur of packing, moving, unpacking, Christmas festivities, New Year festivities, birthdays and even a proposal! Yes, D finally decided to pop the question, so as I’m sure you will all understand there has been a lot going on in my household. But I am back now and have my new kitchen all set up ready to cook lots of fabulous things for you all to look at!

This dish is a combination of two of my favourite Thai dishes – chicken with crispy basil and chilli basil chicken. The sauce is very flavourful and the crispy basil garnish provides a beautiful texture that elevates the regular chilli basil chicken to a whole other level.

• 500 grams chopped chicken breast
• 1 onion, sliced into thin wedges
• 4 cloves garlic, finely chopped
• 1 bunch basil, leaves picked, washed and thoroughly dried
• 1 large green chilli, sliced
• 2 tablespoons oyster sauce
• 2 tablespoons light soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon fish sauce
• 1 tablespoon minced basil
• 1/2 tablespoon minced chilli
• peanut oil

1. Combine the oyster sauce, fish sauce, soy sauce, sugar, basil and chilli in a small bowl and mix until combined.
2. Heat 1/2 an inch of peanut oil in your wok. When hot, add half the basil leaves and fry until crispy. Drain on absorbent paper and set aside until ready to use.
3. Remove all but 1 tablespoon of oil from the wok and then fry the chicken until you can no longer see any raw edges on the chicken pieces. 
4. Add the onion, garlic and sliced chilli and stir fry for 1 – 2 minutes.
5. Add the oyster sauce mixture and cook for a further 2 minutes before adding the remaining basil leaves and stirring through.
6. Remove to serving dish, top with the crispy basil leaves and serve with steamed rice.