Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken: 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- Marinade: 1 large egg, 1 tablespoon fish sauce, 1 tablespoon light soy sauce, 1 teaspoon sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon ground white pepper
- Crisp coating: 3/4 cup cornstarch, 1/4 cup rice flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt
- For frying: 4 cups neutral oil, such as canola, peanut, or vegetable oil
- Sauce: 3 tablespoons oyster sauce, 1 tablespoon fish sauce, 1 tablespoon light soy sauce, 1 1/2 tablespoons packed light brown sugar, 2 tablespoons water, 1 teaspoon rice vinegar
- Aromatics: 8 garlic cloves, 1 small shallot, 6 red Thai bird’s eye chilies, 1 1/2 cups packed fresh Thai basil leaves
- To serve: Lime wedges and steamed jasmine rice, optional
Do This
- 1. Marinate chicken with egg, fish sauce, soy sauce, sugar, salt, and white pepper for 15 minutes.
- 2. Stir together the sauce ingredients, then slice the garlic, shallot, and chilies; pick the basil leaves.
- 3. Heat 4 cups oil in a heavy pot to 350 degrees F. Coat chicken in the cornstarch-rice flour mixture.
- 4. Fry chicken in batches for 4 to 5 minutes, until lightly golden and 165 degrees F inside.
- 5. Increase oil to 375 degrees F and fry chicken a second time for 60 to 90 seconds for extra crunch.
- 6. Stir-fry shallot, garlic, and chilies in 1 tablespoon frying oil, add sauce, then toss in fried chicken.
- 7. Turn off heat, fold in Thai basil until fragrant, and serve immediately with lime wedges.
Why You’ll Love This Recipe
- Big flavor, fast: Crispy fried chicken gets tossed in a glossy, savory-sweet chili garlic sauce that tastes restaurant-worthy.
- Fragrant and lively: Fresh Thai basil adds a peppery, herbal aroma that wakes up the whole dish.
- Crunchy even after saucing: A cornstarch and rice flour coating plus a quick double fry keeps the chicken beautifully crisp.
- Easy to adjust: Use fewer Thai chilies for a gentler heat or add more if you love a fiery finish.
Grocery List
- Produce: 8 garlic cloves, 1 small shallot, 6 red Thai bird’s eye chilies, 1 large bunch fresh Thai basil, 1 lime
- Meat: 1 1/2 pounds boneless, skinless chicken thighs
- Dairy: None needed
- Pantry: Neutral frying oil, cornstarch, rice flour, baking powder, fish sauce, light soy sauce, oyster sauce, light brown sugar, rice vinegar, kosher salt, ground white pepper, optional jasmine rice
Full Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 1 large egg
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
For the Crisp Coating
- 3/4 cup cornstarch
- 1/4 cup rice flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
For Frying
- 4 cups neutral oil, such as canola, peanut, or vegetable oil
For the Chili Garlic Basil Sauce
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce
- 1 1/2 tablespoons packed light brown sugar
- 2 tablespoons water
- 1 teaspoon rice vinegar
For the Aromatics and Basil Finish
- 8 garlic cloves, thinly sliced
- 1 small shallot, thinly sliced
- 6 red Thai bird’s eye chilies, thinly sliced; use 2 to 3 for milder heat
- 1 1/2 cups packed fresh Thai basil leaves, tough stems removed
For Serving
- 1 lime, cut into wedges
- 4 cups cooked jasmine rice, optional
- Extra fresh Thai basil leaves, optional
Step-by-Step Instructions
Step 1: Marinate the chicken
Pat the chicken pieces very dry with paper towels, then place them in a medium bowl. Add the egg, fish sauce, light soy sauce, granulated sugar, kosher salt, and white pepper. Stir until every piece is evenly coated and the mixture looks slightly sticky. Let the chicken marinate at room temperature for 15 minutes while you prepare the sauce and aromatics. If your kitchen is very warm, refrigerate it instead.
Step 2: Mix the sauce and prepare the aromatics
In a small bowl, stir together the oyster sauce, fish sauce, light soy sauce, brown sugar, water, and rice vinegar until the sugar is mostly dissolved. Set this near the stove. Thinly slice the garlic, shallot, and Thai chilies, and pick the basil leaves from the stems. This stir-fry moves quickly, so having everything ready before frying is the easiest path to success.
Step 3: Heat the oil and coat the chicken
Pour 4 cups neutral oil into a Dutch oven, wok, or heavy deep skillet. The oil should be at least 2 inches deep. Heat over medium-high heat until the oil reaches 350 degrees F on a deep-fry thermometer.
While the oil heats, whisk together the cornstarch, rice flour, baking powder, and kosher salt in a wide shallow bowl. Lift the chicken pieces from the marinade, letting excess drip off, then toss them in the coating mixture. Press the coating onto the chicken so it clings well. Place the coated chicken on a plate or wire rack and let it sit for 5 minutes; this helps the coating hydrate and fry up craggy and crisp.
Step 4: Fry the chicken until golden
Working in 2 to 3 batches, carefully lower the chicken into the 350 degrees F oil. Do not crowd the pot; crowded chicken steams instead of crisps. Fry each batch for 4 to 5 minutes, turning occasionally, until the pieces are pale golden, crisp at the edges, and register at least 165 degrees F in the thickest pieces. Adjust the heat as needed to keep the oil between 340 and 360 degrees F. Transfer the fried chicken to a wire rack set over a sheet pan.
Step 5: Double-fry for extra crunch
Increase the oil temperature to 375 degrees F. Return the fried chicken to the oil in batches and fry for 60 to 90 seconds, just until deeply golden and extra crisp. Transfer back to the wire rack. This second fry is short, but it makes a big difference once the chicken is tossed with the glossy sauce.
Step 6: Stir-fry the garlic, chilies, and sauce
Carefully ladle off 1 tablespoon of the frying oil into a large wok or skillet, or use 1 tablespoon fresh neutral oil. Heat over medium-high heat until shimmering. Add the sliced shallot and cook for 45 seconds, stirring constantly. Add the garlic and Thai chilies and cook for 30 to 45 seconds, just until the garlic smells fragrant and begins to turn lightly golden at the edges. Do not let the garlic burn, as it can become bitter quickly.
Pour in the prepared sauce and let it bubble for 30 to 45 seconds, stirring, until it looks glossy and slightly thickened.
Step 7: Toss with chicken and fresh basil
Add the fried chicken to the skillet and toss for about 1 minute, until the pieces are evenly coated in the chili garlic sauce. Turn off the heat, add the Thai basil leaves, and toss for 15 to 20 seconds, just until the basil wilts and releases its aroma. The basil should stay bright, fresh, and fragrant rather than fully cooked down.
Step 8: Serve immediately
Transfer the Basil Chili Fried Chicken to a serving platter. Spoon any extra garlic, chilies, and glossy sauce from the pan over the top. Serve right away with lime wedges and, if you like, steamed jasmine rice to soak up the savory-spicy sauce.
Pro Tips
- Use chicken thighs for the juiciest result: They stay tender through frying and tossing. If using chicken breast, cut it into 1 1/4-inch pieces and reduce the first fry to 3 to 4 minutes.
- Keep the oil temperature steady: Oil that is too cool makes the coating greasy; oil that is too hot browns the outside before the chicken cooks through. Aim for 350 degrees F for the first fry and 375 degrees F for the second fry.
- Add basil off the heat: Thai basil is most aromatic when barely wilted. Tossing it in after turning off the heat keeps the flavor fresh and herbal.
- Handle Thai chilies with care: They are small but powerful. Wear gloves if you have sensitive skin, and avoid touching your eyes after slicing them.
- Serve right away: This dish has the best contrast when the chicken is hot, crisp, and freshly coated in sauce.
Variations
- Milder basil chili chicken: Replace the 6 Thai bird’s eye chilies with 1 thinly sliced Fresno chili or 1 jalapeño, and remove the seeds for gentle heat.
- Holy basil style: If you can find fresh holy basil, use it in place of Thai basil for a more peppery, traditional Thai street-food aroma.
- Gluten-free version: Use gluten-free tamari instead of light soy sauce and choose a gluten-free oyster sauce. Cornstarch and rice flour are naturally gluten-free, but check labels to be sure.
Storage & Make-Ahead
This fried chicken is crispiest right after cooking, but leftovers are still delicious. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack set over a baking sheet in a 400 degrees F oven for 8 to 10 minutes, or until hot and re-crisped at the edges. The basil will darken after storage, so add a few fresh basil leaves after reheating if you have them.
To make prep easier, cut and marinate the chicken up to 8 hours ahead and keep it covered in the refrigerator. The sauce can be mixed up to 5 days ahead and refrigerated in a sealed jar. Slice the aromatics and dredge the chicken just before cooking for the best texture and freshest flavor.
Nutrition (per serving)
Calories: 545 kcal | Carbs: 27g | Protein: 35g | Fat: 34g | Saturated Fat: 6g | Fiber: 1g | Sugar: 7g | Sodium: 1580mg | Cholesterol: 205mg
