Method
Brown the chicken
Cut chicken thigh into 4–5cm chunks and pat dry. Heat sesame oil over medium-low heat, fry ginger until the edges curl, then add garlic and chilli.
Turn to medium heat, add the chicken, and let it brown before tossing. Build a little caramelised surface before adding sauce.
Braise
Add three-cup chicken sauce and rice wine. If the pan is dry, add 2–4 tablespoons water. Cover and simmer over medium-low heat for 8–10 minutes.
Reduce and add basil
Uncover and reduce until the sauce is thick and clings to the chicken. Add basil right at the end, toss just until wilted, and serve.
Key Tips
- Do not burn sesame oil; it turns bitter
- Brown the chicken before saucing for better flavour
- Reduce the sauce until glossy; three-cup chicken should not be soupy
- Add basil at the end so the aroma stays fresh