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1
1.
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Mix together marinade ingredients.
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3
Add coconut milk, 6 basil leaves (torn), red pepper flakes, soy sauce, fish sauce, chili sauce, sesame oil, and ginger paste, and divide it in half.
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4
(Add more red pepper to your desired spiciness.)
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5
Coat chicken lightly in white pepper.
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Marinate chicken in half of the marinade for 1-3 hours.
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Set the other half of the marinade aside.
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2.
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In a large pot, saute peppers and shallot in 1 Tablespoon of butter until translucent and tender.
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Remove vegetables and place off to the side.
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Add vegetable oil to pot and heat at Medium or Medium High until the wrong end of a wooden spoon placed in the oil produces rapid bubbles around the handle.
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(This tells you the oil is ready for frying-if you have another method, have at it!)
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13
3.
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In a separate pot, bring to boil 1 cup rice and 2 cups of water with dash salt and pepper and 1 Tablespoon of butter.
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Once boiling, reduce to simmer, and simmer on low 20-25 minutes until rice is tender and water has evaporated.
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Then remove from heat and set aside.
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4.
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Toss chicken in flour, and add a few pieces at a time to the hot oil, lightly frying the chicken 1-2 minutes on each side until cooked in the center.
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5.
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Set chicken aside, and cook remaining marinade in a pot on medium heat for 4-5 minutes until thick and creamy.
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Stir in the cooked vegetables and cook 1-2 minutes more.
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Add chicken and remaining basil leaves, and coat with sauce.
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Serve over rice.
