Ingredients

• 1½ pounds bone‑in chicken thighs (or boneless if preferred), cut into chunks

• 1 tablespoon sesame oil

• 1 tablespoon neutral oil

• 8 cloves garlic, smashed

• 6 slices fresh ginger

• 2–3 dried chilies (optional)

• 1/3 cup soy sauce

• 1/3 cup rice wine (Shaoxing or mirin)

• 1/3 cup water

• 1 tablespoon sugar

• 1 large handful fresh basil (Thai basil preferred)

Step‑by‑Step Instructions

1. Heat the oils Add sesame oil and neutral oil to the skillet over medium heat until fragrant.

2. Sauté aromatics Add garlic, ginger, and dried chilies. Cook until lightly golden.

3. Add chicken Increase heat to medium‑high. Add chicken pieces and sear until lightly browned on all sides.

4. Add the “three cups” mixture Pour in soy sauce, rice wine, water, and sugar. Stir to coat the chicken.

5. Simmer and reduce Lower heat to medium. Let the sauce bubble and reduce until thick, glossy, and clinging to the chicken. This usually takes 12–15 minutes.

6. Finish with basil Turn off heat. Add a large handful of basil and stir until wilted and aromatic.

7. Serve Spoon over hot rice.