Ingredients

The following ingredients have 6 Servings
  • 2 pound chicken thighs (boneless and skinless, cut into bite size pieces)
  • 1 tablespoon baking soda
  • 2 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger (minced)
  • 8 cloves garlic (halved)
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 bunch Thai basil leaves
  • ¼ cup shaoxing wine
  • ¼ cup soy sauce
  • 1 tablespoon dark soy sauce
  • t tablespoon brown sugar
  • 1 tablespoon toasted sesame oil

Instruction

  • Prep Chicken: Toss the chicken pieces together with the baking soda and set aside for 10 minutes. Rinse the chicken with water to wash away the baking soda. Pat dry the chicken with paper towels.
  • Make the Sauce: In a small bowl, mix the sauce ingredients; shaoxing wine, soy sauce, dark soy sauce and brown sugar, don't add the sesame oil yet.
  • Cook: Add the two tbsp of sesame oil to a wok and heat over high medium-high heat. Add the garlic and ginger and cook for about a minute until aromatic. Add in the chicken and toss. Stir fry the chicken for about 4 minutes or until no longer pink and starts to lightly brown.
  • Thicken: Pour the sauce over the chicken and reduce the heat to medium. Cover with a lid and cook for 10 minutes. Make a slurry with the cornstarch and water and add to the wok and stir. The sauce should thicken almost immediately. Drizzle the remaining tbsp of sesame oil over the chicken.
  • Finish & Serve: Add the basil leaves and stir well with the chicken. Serve immediately over cooked rice.