Taiwanese Three Cup Chicken

Ingredients

• 1/4 cup Asian sesame oil
• One piece fresh ginger, peeled and thinly sliced into rounds
• 12-15 medium garlic cloves, peeled
• 1-2 fresh Thai red chilis, stemmed and halved
• 2 pounds skin-on chicken drumsticks, thighs, and/or wings, either chopped into 3-inch, bone-in pieces, or thighs halved along along the bone, wings split at the joint, and drumsticks left whole
• 1/2 cup rice wine
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 2 cups fresh Thai basil leaves
• Steamed white rice, for serving

Directions

1. Warm the sesame oil in a large skillet or wok over medium-high heat until it glints and moves easily in the pan. Add the ginger, garlic, and chilis, and cook until the aromatics smell deeply fragrant, about 1 minute.
2. Arrange the chicken in the skillet in one layer. If you need to, tip the pan so the oil reaches each piece, and cook for 1 minute. Turn the chicken over and cook the other side for 1 minute longer.
3. Pour in the rice wine and soy sauce, then add the sugar. Bring everything to a boil, stirring so the sugar dissolves into the sauce, then lower the heat until the liquid is gently simmering. Set the lid slightly ajar over the skillet to contain the splattering oil, and cook, turning the chicken every few minutes, until it is cooked through, about 15 minutes.
4. Fold in the Thai basil, then take the pan off the heat. Serve right away with rice.