Ingredients

• 500 g - chicken breast (without skin)
• 100 g - shallots, sliced
• 1 cup - sweet basil
• 3 to 4 dry red chilies, broken into pieces
• corn flour to dust
• 4 tbsp - palm sugar (brown sugar)
• 3 tbsp - nam pla
• 3 tbsp - tamarind juice
• 1 tsp - chili powder
• oil to deep fry

How to Make Thai Herb Chicken

• Deep fry one at a time, shallots, red chilies, peanuts and basil till crisp.
• Drain on kitchen paper and reserve.
• Cut chicken into cubes.
• Dust with corn flour and deep fry till cooked and light brown.
• Drain and reserve.
• Mix palm sugar, nam pla, tamarind juice and chili powder together.
• Heat stirring till the sugar is dissolved.
• Mix chicken with shallots, peanuts and chilies.
• Place in a serving dish.
• Pour the sauce over it and garnish with fried basil.