Known as Taiwanese Three Cup Chicken.
- 3 tablespoons sesame oil
- 1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
- 6 cloves of garlic, peeled
- 4 whole scallions, trimmed and cut into 1-inch pieces
- 3 dried red peppers or 1 teaspoon red-pepper flakes
- 2 pounds chicken thighs
- 1 tablespoon light brown sugar
- ½ cup rice wine
- ¼ cup light soy sauce
- 2 cups fresh Thai basil leaves or regular basil leaves
Dry brine the thighs. Salt thighs under skin and non-skin side with kosher salt. Place on plate in fridge for ~2 hours allowing skin to dry a bit. Heat oil in skillet on medium-high and place thighs skin side down. Cook 5-7 minutes. Turn thighs over and cook for another 3-4 minutes. Rest in pan on counter while proceeding with the following:
- Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and red peppers, and cook until fragrant, approximately 2 minutes.
- Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken.
- Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
- Turn off the heat, add the basil and stir to combine. Serve with white rice.