Thai Basil Chicken


Hellloooo! I’m writing this post on the last day of the year. It’s been a year of mishaps ending with the Air Asia tragedy. My heart goes out to the families. Praying for strength to overcome your loss. I really hope this year fairs better.

For Liquorish, this year has been pretty darn good! 🙂 All the recognition, the fan mails and of course the icing on the cake, the award at #IFBA. I’m hoping for better things the next year. I sure have plans to move a step forward. Let’s see how it all pans out!

My husband and I had a ridiculous fight this morning about how I had no self-control when it came to food. I prefer to act dumb in these conversations and completely digress and go on a tangent. I basically cheated on my diet day. Now, is that such a bad thing? I really wouldn’t know 😉

This recipe is an amazing appetizer that can be whipped up in minutes. Without much ado, here’s what you need,

Simple ingredients, the sauce is a mixture of soy, oyster and fish sauce and can be made in advance.

The key to this recipe is slicing the chicken with an extremely sharp knife.

Slant the knife and slice an inch thick along the grain as shown below.

Pat dry with a paper towel and dust corn flour to coat.

Bruise chilies and garlic in a pestle and mortar.

That’s the prepping done.

Heat oil in a wok, peanut oil preferably. Add the chilies and garlic followed by the chicken.

When almost cooked, add sliced onion, deglaze the wok with the sauce and taste for seasoning. Tear the basil roughly, putt off the fire and stir it in along with sliced scallions.

Doesn’t that look appetizing… I made some brown fried rice to go with it.

Here’s a closer, drool worthy look 🙂

Thai Basil Chicken
  • Chicken breast 2
  • Garlic 8-10 cloves
  • Chili 5-6
  • Soy sauce 1 tbsp.
  • Oyster sauce 1 tbsp.
  • Fish sauce 1 tsp.
  • Corn flour 2 tbsp.
  • Onion 1 sliced
  • Basil 8-9 leaves torn
  • Oil 3 tbsp.
  • Salt to taste
  • Scallions to garnish
  1. Slice chicken slant along the grain. Dust with corn flour and set aside.
  2. Make a paste of garlic and chili in a mortar.
  3. Heat oil in a wok. Add the garlic and chili paste followed by the chicken.
  4. When the chicken looks close to done, add the onions, sauce and seasoning ( if required).
  5. When the chicken is cooked, put off the flame and toss in torn basil and sliced scallions.


Hope you guys have enjoyed reading my posts and trying my recipes.

Liquorish wishes all of you a very happy new year!

Thank you for all the encouragement 🙂

Have a great day!


So, what do you think ?