- 700 grams chicken wings
- 3 tablespoons sesame seed oil
- 1 one-inch knob ginger, peeled and thinly sliced
- 6 cloves garlic, peeled and lightly pounded
- 2 bird’s eye chilies, or one teaspoon dried chili flakes
- 6 tablespoons soy sauce
- 4 tablespoons sweet rice wine, a combination of sake and mirin was used here
- 1 large handful Thai basil leaves
- Pat the chicken wings dry with paper towels.
- Cut the chicken wings through the joints to separate the drumettes from the wingettes; discard the wing tips.
- Heat the sesame seed oil in a large frying pan.
- Saute the ginger and garlic.
- Turn up the heat to medium-high.
- Lay the chicken pieces, skin side down, in a single layer, on the hot oil.
- Sprinkle in the chilies.
- Cook, stirring occasionally, until the chicken is no longer pink.
- Pour in the soy sauce and rice wine.
- Turn the heat to low, cover the pan and braise the chicken for about 20 minutes. Taste the sauce occasionally; you may need to add more soy sauce.
- Turn up the heat. Stir in half of the Thai basil.
- Continue cooking the chicken, uncovered, until the sauce is thickened and reduced. At this point, there will appear to be more oil than sauce.
- Add the rest of the basil leaves. Cook for another minute.
- Serve the three-cup chicken hot with rice.
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