Hot Basil Chicken Cha Kdao Sach Maon Recipes

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Steps:

• Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.
• Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
• Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.

Steps:

• Add cooking oil to a wok and heat. Add garlic, chicken ,chillies, fish sauce and water; cook for 10 minute. Add peanuts oyster & sweet soy sauce and basil; stir and cook until basil is slightly wilted.

Steps:

• Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
• Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
• When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.

Steps:

• Rinse chicken, pat dry.
• Cut into 1" pieces.
• Place in medium bowl.
• In small bowl stir together the cardamom, cinnamon, cloves, coriander,, cumin, salt, pepper, turmeric, and chili powder.
• Sprinkle over chicken, toss to coat.
• Cover and let stand at room temperature for 30 minutes or in fridge for 1 to 2 hours.
• In a large nostick wok or skillet cook and stir onion, garlic, and jalapeno peppers in hot oil over medium heat for 2 minutes.
• Remove onion mixture.
• Add about half of the chicken to the wok or skillet.
• Cook and stir 2 to 3 minutes or till chicken is tender and no pink remains.
• Remove chicken from pan.
• If necessary, add more oil.
• Cook and remove remaining chicken as above.
• Stir together coconut milk and cornstarch.
• Carefully add to wok or skillet.
• Cook and stir till thickened and bubbly.
• Return chicken and onion mixture to skillet.
• Stir in snipped basil and gingerroot.
• Cook and stir about 2 minutes more or till heated through.
• Serve over rice.
• Garnish with fresh basil, if desired.
• Makes 4 servings.
• Enjoy!

Steps:

• Mix paprika, cayenne pepper, brown sugar, lemon pepper and salt and sprinkle over chicken.
• Let marinate, 2 hours - overnight.
• Prepare separate bowls, one with eggs, one with milk and one with flour. Dip chicken in milk, then egg, then dip in flour.
• Heat oil to 325 degrees F. Fry chicken for about 15 minutes total per batch (cycle out to ensure the oil stays at 325 degrees F).
• Dip in hot sauce.

Steps:

• Combine first 7 ingredients in a small bowl; stir well. Rub chicken with spice mixture; let stand 5 minutes.
• Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until lightly browned. Add water and wine to skillet; cover, reduce heat, and simmer 6 minutes or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Add lemon juice and 1/8 teaspoon salt to skillet. Bring to a boil; cook 4 minutes or until reduced to 3 tablespoons. Remove from heat; stir in marmalade. Spoon sauce over chicken.

Steps:

• Whisk all of the Spice Rub seasonings together in a small bowl. Remove 1 1/2 tablespoons Spice Rub to a large bowl along with 2 cups buttermilk and 2 bay leaves. Add chicken and toss to coat. Cover and refrigerate for 3 hours up to overnight.
• When ready to cook, remove 1 teaspoon Spice Rub to a medium bowl for your Nashville Hot Sauce. Stir in all remaining Nashville Hot Sauce ingredients except butter (oil will be separated - you will combine later).
• Prepare your Buttermilk Egg Wash by whisking 2 eggs together with 1 cup buttermilk and 1/4 cup hot sauce in a medium bowl.
• Prepare Flour Breading by whisking 3 1/2 cups flour, 1 tablespoon baking powder and all remaining Spice Rub spices together in a large bowl.
• Working with 1 piece of chicken at a time, dredge chicken in Flour, shake of any excess, coat in Buttermilk Egg Wash, shake of any excess, then dredge once more in Flour, shake of any excess and place chicken on a baking rack. Repeat until all chicken is coated.
• Add enough vegetable oil to your Dutch oven until oil measures 3" deep. Heat over medium high heat until oil registers 375 degrees F. Add 3-4 chicken pieces to your Dutch oven in a single layer, cover, and cook 7 minutes. Flip chicken over, cover and continue to fry until chicken's internal temperature reaches 160 degrees or 165 degrees for dark meat, about 5-7 minutes.
• Remove fried chicken to paper towel lined baking sheet. Repeat until all chicken is cooked.
• Meanwhile, vigorously whisk in melted butter to your Nashville Hot Sauce until smooth. Let chicken cool slightly then brush with desired amount of Sauce. You can adjust the spiciness of your chicken by simply adding more or less Nashville Hot Sauce.