Taiwanese Style Basil Chicken

Taiwanese Style Basil Chicken


  • 2 Beacon Seaweed Chicken Whole Leg
  • 150g sliced ginger
  • 8 cloves garlic
  • 2 red chillies
  • 2 stalks spring onion
  • 50g basil leaves
  • 3 tbsp sesame oil
  • 2/3 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 3 tbsp rice wine
  • 1½ tbsp rock sugar
  • 200ml water


  • 1 tbsp soy sauce
  • ½ tbsp potato flour


  1. Cut the two Beacon Seaweed Chicken Whole Leg into pieces.
  2. Add in the marinade and marinate the chicken for half an hour.
  3. Slice the ginger, garlic, and chilies. Only take the white part of the spring onion.
  4. Deep fry the chicken in a hot pan, remove it.
  5. Pour in sesame oil, sauté sliced ginger and garlic until fragrant, add in rock sugar and stir fry.
  6. Add the spring onions and chicken and stir fry, then pour in the soy sauce and oyster sauce.
  7. Stir fry until the chicken is slightly caramelized, then pour in 200ml of water to simmer the chicken.
  8. Add in the red chilies and wait until the chicken gravy is slight absorbed, then add in the rice wine and the basil leaves.
  9. Simmer for a while before serving.