Three-Cup Chicken (Sanbeiji)

Pat the Chicken Thighs dry and cut into bite-sized pieces (leave skin on for more flavor).

Heat a roomy skillet or wok over medium-high heat and add the Sesame Oil until shimmering.

Add the chicken in a single layer and sear without crowding until nicely browned on all sides, working in batches if needed; remove and set aside.

Reduce heat to medium, then add sliced Ginger, smashed or thinly sliced Garlic, and sliced Red Chili; stir-fry briefly until fragrant (about 30–60 seconds).

Return the chicken to the pan and pour in the Soy Sauce and Rice Wine, then add the Rock Sugar; stir to dissolve the sugar and coat the chicken.

Bring the mixture to a gentle boil, then lower the heat, cover, and simmer until the chicken is cooked through and the flavors have melded, about 10–15 minutes.

Uncover and increase heat to medium-high to reduce the sauce until it becomes thick and glossy and clings to the chicken, turning pieces to coat evenly.

Toss in the Thai Basil leaves and stir just until wilted and aromatic, then remove from heat.

Serve the Three-Cup Chicken hot with steamed rice to soak up the rich, fragrant sauce.