Back to 4 servings 2 lb boneless chicken thighs, cut into 1-inch pieces 1 tbsp vegetable oil, or other neutral oil 2 tbsp toasted sesame oil, added at the end 8 cloves garlic, peeled, halved or sliced 6 slices fresh ginger, about 1/8 inch thick 2 dried red chiles, whole; optional, or use chili flakes 3 tbsp Shaoxing wine, or Taiwanese rice wine or dry sherry; add a little more if needed 2 tbsp light soy sauce 1 tbsp dark soy sauce, for color; use less for a paler dish 1 tbsp brown sugar, or rock sugar or white sugar 1 cup Thai basil leaves, lightly packed; regular basil or the green part of scallions can substitute
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1 Step 1: Peel the garlic and slice the ginger. Cut the chicken into bite-sized pieces and trim any excess fat.2 Step 2: Warm the vegetable oil in a wok or large skillet over medium-low heat. Cook the garlic, ginger and dried chiles for 2 to 3 minutes, until fragrant and the garlic has softened and paled without browning.3 Step 3: Push the aromatics aside, add the chicken in a single layer, and raise the heat slightly. Sear, turning, until the pieces are golden in spots and no longer pink inside.4 Step 4: Add the Shaoxing wine, light soy sauce, dark soy sauce and sugar, and stir to coat. Bring to a simmer, then lower the heat to keep a gentle simmer.5 Step 5: Simmer for about 15 minutes, stirring now and then, until the sauce is syrupy and the chicken is glossy and cooked through to 165°F (74°C). The chicken is done when no pink remains and the juices run clear. Taste the sauce; if it is too salty, add a splash of wine or a pinch of sugar.6 Step 6: Stir in the sesame oil, then add the basil and toss until it wilts into the sauce, about 20 seconds. Serve hot over white rice, spooning the sauce over the top.getsaucepan.com/r/47bc889c-ecba-5af3-8319-074ea5ffacd1
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