Air fryer recipe · Mains
Crispy Thai Basil Chicken
Peppery minced chicken with frizzled holy basil and a salty-sweet pan-style glaze.
- 20 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 90kcal
- 15.7 gprotein
- 1.8 gcarbs
- 2.3 gfat
- 0.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken mince450 g
- Holy basil leaves1 large handful
- Garlic, minced4 cloves
- Bird's eye chilli2
- Oyster sauce2 tbsp
- Soy sauce1 tbsp
Method
Season the mince
Mix the chicken mince with minced garlic, chopped chilli, oyster sauce and soy sauce until evenly combined. Letting it sit for ten minutes lets the savoury sauces soak right into the meat.
Spread for crisp
Press the mince into a loose, thin layer in a lined basket rather than packing it tight. A thin spread means more surface catches the heat and turns crisp and craggy.
Cook and break up
Air-fry for ten minutes, then pull the basket and break the mince into rough crumbles with a fork. Breaking it up exposes fresh edges to brown in the final blast.
Add the basil
Scatter the holy basil leaves over the chicken so they sit on top. The leaves will frizzle and crisp in the dry heat, releasing their peppery clove-like aroma.
Final crisp
Return to the air fryer at 200C for 5 minutes until the chicken edges are browned and the basil is crackling. Toss everything together and serve over hot rice with a fried egg. The chicken is done when it is opaque all the way through with no pink at the centre.
