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Stir-fried chicken with chillies & basil
A Thai chicken dish, cooked the way it has always been cooked. The technique is the fry. Do it patiently and the dish does the rest.
Total time
23 minutes
Serves
4
Difficulty
Easy
Origin
Thailand, balance of sour, salt, sweet, heat
"First we eat, then we do everything else.
"M.F.K. Fisher
Bring the Chicken to room temperature before it meets the pan. Cold ingredients into hot fat is the fastest way to ruin texture.
This recipe scales. Doubling for a table works fine. Halving works too, just keep the salt-by-taste habit.
Take the chicken out of the fridge thirty minutes before cooking. Cold meat into a hot pan equals dry meat at the table.
