The garnish of Thai basil leaves toward the end of cooking gives the chicken dish a lovely floral flavor and aroma. I’ll repeat that — Thai basil — and not the sweet basil used for Italian cooking. Thai basil can be cooked without losing its flavor.What is the ideal cut of chicken for this dish? Fillets are convenient but they won’t give you the deep and rich flavor of bone-in chicken. I prefer chicken wings, minus the wing tips, because they cook faster and the meat is not so thick which makes it able to soak up the flavors better during braising.