Taiwanese Basil-infused Chicken

1. Cut Chicken Thighs

Begin by cutting the chicken thighs into large 2-inch chunks. This ensures that they cook evenly and remain juicy throughout the cooking process.

2. Heat Wok and Add Oil

Heat a wok over high heat until it just begins to smoke lightly. Preheating the wok is crucial as it prevents the chicken from sticking. Once the wok is hot, add the neutral oil and swirl it around to coat the surface.

3. Sear Chicken

Add the chicken pieces to the wok and sear them for about one minute without stirring. This initial sear locks in the juices, creating a flavorful crust. After a minute, stir the chicken to ensure an even brown on all sides.

4. Add Aromatics

Next, add the ginger slices, smashed garlic, white parts of the scallions, dried red chili, and toasted sesame oil to the wok. Stir these aromatics for about 30 seconds until they release their fragrant oils.

5. Add Liquid Ingredients

Pour in the Shaoxing wine, water, light soy sauce, sugar, and dark soy sauce. Stir everything together, then cover the wok and lower the heat to medium. Let the mixture simmer for about 10 minutes, stirring occasionally to prevent sticking.

6. Reduce Sauce

After 10 minutes, uncover the wok and increase the heat to medium-high. Allow the sauce to reduce for 4 to 8 minutes. This step is key as the reduction intensifies the flavors and the sauce should cling richly to the chicken pieces, transforming into a beautiful dark glaze.

7. Add Basil and Scallions

Finally, add the Thai basil leaves and the green parts of the scallions. Stir them into the chicken for about 30 seconds until the basil is wilted and fragrant.