Optional Tenderizing Step: If you'd like extra tender chicken, sprinkle the chicken pieces with baking soda. Massage it in and let it sit for about 20 minutes. Rinse the chicken thoroughly with cold water to remove all the baking soda. Pat dry with paper towels.

Heat the Sesame Oil: In a large skillet or wok, heat the dark sesame oil over medium heat until it begins to shimmer. Add the ginger slices and garlic cloves, stirring frequently, until the ginger and garlic are fragrant and lightly golden, about 2-3 minutes.

Cook the Chicken: Add the chicken pieces to the skillet and sear them on all sides until they are browned, about 5-7 minutes. The chicken doesn’t need to be cooked through at this stage, just browned for flavor.

Add the Seasoning:

Pour the soy sauce, dark sweet soy sauce, and Shaoxing wine over the chicken. Stir well to coat the chicken evenly with the sauces. Lower the heat and let the chicken simmer in the sauce, uncovered, for 15-20 minutes until the sauce reduces and becomes thicker, basting the chicken with the sauce occasionally.

Add the Basil Leaves: Once the sauce has thickened and the chicken is fully cooked, add the Thai basil leaves. Stir them in and cook for another 1-2 minutes until the basil is wilted and aromatic.

Serve: Transfer the chicken to a serving plate, making sure to pour the sauce over the chicken. Serve immediately with steamed rice for a complete meal.