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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the chicken with lemongrass, ginger, garlic, fish sauce, oyster sauce, and sugar for at least 1 hour.
Deep-fry Thai basil until crisp. Set aside.
Dust marinated chicken with cornflour and fry until golden. Fry the lemongrass bits separately to prevent burning.
In a hot pan, fry the chillies, add the sauce mixture and reduce slightly.
Toss in the chicken and kaffir lime leaves until glossy and coated.
Finish with crispy basil and serve with steamed rice.
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Use 1–2 kaffir lime leaves and 3–5 Thai chillies depending on your taste.
Fry the lemongrass bits separately so they don't burn.
Can I use chicken breast instead of thigh?
Yes, but chicken thigh is recommended for juicier results.
How do I prevent the lemongrass from burning?
Fry the lemongrass bits separately from the chicken.
Can I make this dish less spicy?
Reduce the number of Thai chillies to suit your taste.
What can I use instead of kaffir lime leaves?
Lime zest can be used as a substitute, though the flavor will differ slightly.
Is there a substitute for fish sauce?
Soy sauce can be used as a substitute, but it will alter the flavor profile.
