Chinese Basil Chicken

Tender, glazed chicken pieces coated in a dark, syrupy sauce. The powerful scent of Thai basil balances the heat of the chili and the depth of the soy sauce.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 325
• Protein: 34 g
• Carbs: 7 g
• Fat: 14 g

Ingredients

• 600 g Chicken cutlet ( cut into large cubes )
• 4 piece Garlic ( crushed )
• 1 piece Thai chili ( finely sliced )
• 1 piece Thai basil ( whole leaves )
• 4 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp Brown sugar
• 2 tbsp Peanut oil
• 1 tbsp Sesame oil
• 20 g Fresh ginger ( finely minced )

Instructions

1. Cutting and searing

   Cut the chicken into large 3 cm cubes. In a smoking wok with peanut oil, sear the meat without stirring immediately so that a golden and crispy crust forms.

2. Infusing aromatics

   Add the crushed garlic, minced ginger, and sliced chili. When the aroma of the aromatics begins to fill the kitchen without browning, mix vigorously with the chicken.

3. Sauce reduction

   Pour in the rice wine, soy sauce, and brown sugar. Let it boil vigorously until the liquid reduces by half and coats the spoon with a dark glaze.

4. Plating

   Turn off the heat. Toss the whole basil leaves into the wok. They should just soften under the residual heat to stay bright green. Finish with sesame oil for shine.

Chef's tips

• The wok must be piping hot: you want to sear the meat, not boil it in its own juices.
• Don't chop the basil with a knife; tear the leaves by hand to prevent bruising and preserve the oils.

Storage

Keeps for 48 hours in the fridge. Reheat quickly over high heat to avoid overcooking the chicken.