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Chilli Chicken with Fried Basil
Recipe description
This recipe is a great way of spicing up chicken drumsticks, which are served with delicious deep-fried basil leaves.
Loosely based on the recipe for Thai "pad kra pao gai" where traditionally Holy Basil is used, but as Holy Basil is very difficult to source Thai Basil is available at some Asian stores or failing that ordinary basil can be used as shown below.
Loosely based on the recipe for Thai "pad kra pao gai" where traditionally Holy Basil is used, but as Holy Basil is very difficult to source Thai Basil is available at some Asian stores or failing that ordinary basil can be used as shown below.
Serves: 4 persons
Prep time: 30 mins
Cooking time: 30 mins
Total time: 1hr
Ingredients
- 8 chicken drumsticks
- 3½ oz (100 g) thinly sliced carrots
- 6 sliced celery sticks
- 50 fresh basil leaves
- 1 red chilli
- 3 tbsp of sweet chilli sauce
- 2 tbsp of soy sauce
- 1 tbsp of sunflower oil
Recipe instructions
- Remove the skin from the chicken drumsticks if you prefer and then cut 3 slits into each piece.
- Using a pasty brush, brush each drumstick with the soy sauce.
- Heat the sunflower in a wok and fry the drumsticks for about 20 minutes, making sure that they are browned and cooked through.
- Meanwhile, wash, deseed and finely chop the red chilli and add to the wok with the sliced carrots and celery.
- Fry for about 5 minutes. Then add the chilli sauce and stir so that the drumsticks are coated evenly.
- Cover the wok and cook for several minutes over a gentle heat.
- In a medium-sized saucepan heat some oil for frying the basil leaves over a high heat. Add the basil leaves carefully, standing away so that any oil does not splash onto you.
- Cook the basil leaves until they begin to curl up. This should take about 30 seconds if the oil is hot enough.
- Drain the basil leaves on kitchen paper.
- By this time the chicken and vegetables should be ready and can be served together on a warmed plate. Place the basil leaves on the side and serve immediately.
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