1. Prepare aromatics: cut your scallions into one inch pieces, peel and slice ginger, peel and smash garlic, remove basil leaves from stem and gather dried red chilis.
2. Heat a pot (preferably a wok) and add half of your sesame oil. When the oil is hot, add the ginger, garlic, scallions and peppers, and cook until fragrant (3 mins)
3. Add the rest of your sesame oil and add the chicken thighs. Cook and stir until it’s browned (8-10 minutes)
4. Add brown sugar and stir, then add rice wine, soy sauce and dark soy sauce. Lower the heat and let this simmer until the sauce has reduced and started to thicken (15 minutes). You can add cornstarch if needed, but try to be patient and cook it down
5. Turn off the heat, add the basil and stir to combine. Serve with white rice!
