Unless you are one of those lucky ones that takes less than 5 minutes to blow dry and pull a straightener through- and your done.
I hate you people. Well, hate is a harsh word- but I can’t help but hold a slight taste of bitterness towards you.
40 minutes for me. Not only do I have A LOT of hair- it is wavy/curly/frizzy when air-dried- which takes approx 3 days to fully dry- and then its time to wash it again.
A mad cycle of annoyance- so I take the 40 minutes of torture to make it look good.
To be clear- this recipe takes less time for ME to cook than to blow dry MY hair- less than 20 minutes.
I’ll take it.
The sauce is slightly spicy, and a tad salty with the addition of the fish sauce. The sugar cuts both of these nicely- so you have a well flavored dish in your future.
If you can’t find fish sauce- replace it with more soy sauce, peanut sauce, or even hoisin. Any of those would be a great addition.
BUT- you must not forget the spice in this dish- the chile garlic paste is a favorite of mine, I always have some in the fridge.
You can also substitute Siracha, jalapeno, or Thai bird chiles. Up to you- but if you leave any of those out all together you can’t call it spicy anymore..
How about Mellow Basil Chicken?
Ehhh.. not the same.