Street-Style Thai Basil Chicken
The ultimate Bangkok street food staple: a fiery, aromatic stir-fry that balances intense heat with savory depth. This is your weeknight hero when you need bold flavor in under 15 minutes.
Reverse-engineered from Siam Sizzler Street Kitchen · Bangkok
Ingredients
for 2 servings
- 400 gground chicken — skinless, ground
- 6 clovesgarlic cloves — minced
- 3Thai bird's eye chilies — finely mincedoptional
- 1 cupThai basil leaves — picked and rinsed
- 2 tbspfish sauce
- 1 tbspoyster sauce
- 1 tspsoy sauce
- 1 tspgranulated sugar
- 2 tbspneutral oil
Equipment
checked against your kitchen
- ✓stovetop
What cooks learned
Only 4 cooks have logged this one in Cook Mode so far — not enough to say anything about where it goes wrong.
Method
- 1
Mince the garlic cloves and Thai bird's eye chilies together until they form a coarse paste.
5 min→ aromatics
- 2parallel track
In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, and sugar until the sugar is mostly dissolved.
2 min→ sauce
- 3
waits for: step 1
Heat the neutral oil in a wok or large heavy-bottomed skillet over high heat. Add the minced garlic and chilies, stirring constantly for about 1 minute until fragrant.
3 min190°C oilDone when: aromatics are sizzling and smelling pungent
- 4
Add the ground chicken to the pan. Break it up with a spatula as it cooks.
1 min - 5
Cook the chicken, stirring frequently, until it is fully browned and cooked through with slightly crispy edges.
5 minDone when: no visible pink remains in the meat
- 6
waits for: steps 2 and 5
Pour the sauce over the chicken and toss with the Thai basil leaves. Stir-fry for 1 minute until the basil has wilted and the sauce coats everything evenly.
2 minDone when: sauce is bubbling and thickened slightly
Why this grade?
- reverse-engineered provenance+40
- decode confidence 84%+21
- 1 verified cook+2.7
- Trust score64/100