Three Cup Chicken

Cut the chicken into medium-sized pieces (5-6 cm) and pat dry with a paper towel. Peel the garlic, slice the ginger into thick pieces, and break the dried chili peppers in half.

Heat the sesame oil in a wok or deep skillet over medium heat. Add the ginger slices and fry for 1-2 minutes, until the edges start to curl.

Add the garlic and chili, and fry for another minute until fragrant, stirring constantly so the garlic doesn't burn.

Increase the heat to high, add the chicken in a single layer, and sear on all sides until golden brown, 5-7 minutes.

Pour in the soy sauce, dark soy sauce and rice wine, and add the sugar. Stir, cover with a lid, reduce the heat to medium and braise for 15 minutes.

Remove the lid, increase the heat to high and reduce the sauce for 3-5 minutes, stirring vigorously, until it thickens and coats the chicken in a glossy glaze.

Remove the pan from the heat, add the Thai basil leaves and toss quickly until wilted, about 30 seconds.

Serve immediately while hot, ideally straight from a hot clay pot.