San Bei Ji (Three-Cup Chicken) | America's Test Kitchen

Ingredients

• 1/3 cup soy sauce
• 1/3 cup Shaoxing wine or dry sherry
• 1 tablespoon packed brown sugar
• 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
• 3 tablespoons vegetable oil
• 1 (2-inch) piece ginger, peeled, halved lengthwise, and sliced into thin half-rounds
• 12 garlic cloves, peeled and halved lengthwise
• 1/2 - 3/4 teaspoon red pepper flakes
• 6 scallions, white and green parts separated and sliced thin on bias
• 1 tablespoon water
• 1 teaspoon cornstarch
• 1 cup Thai basil leaves, large leaves sliced in half lengthwise
• 1 tablespoon toasted sesame oil