- Main
- Chicken
- Chinese
- One pot
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
- 2 1/2 lb
bone-in, skin-on chicken thighs and/or drumsticks, chopped through the bone into 2-inch pieces, or thighs left whole
- 3 tbsp
toasted sesame oil
- 1 piece
fresh ginger (2-inch piece), peeled and sliced into thin coins
- 10 cloves
garlic, peeled and lightly smashed
- 3
scallions, cut into 2-inch lengths, white and green parts separated
1/2 in step 2, 1/2 in step 7
- 2
dried red chiles (optional)
- 1/3 cup
soy sauce
- 1/2 cup
Shaoxing rice wine
- 1 tbsp
dark soy sauce (optional)
- 1 tbsp
sugar
- 2 cups
Thai basil leaves, loosely packed, stems removed
- 4 cups
hot steamed rice, for serving
- Dairy-free
Contains soy (soy sauce, dark soy sauce), wheat (soy sauce, Shaoxing rice wine, dark soy sauce) and sesame (toasted sesame oil).
Not checked: bone-in, skin-on chicken thighs and/or drumsticks, dried red chiles, hot steamed rice.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Pat the chicken pieces very dry with paper towels. This helps them brown instead of steam.
5 min
- 2 1/2 lb bone-in, skin-on chicken thighs and/or drumsticks
- Step 2
Heat the sesame oil in a wok or large heavy skillet over medium heat. Add the ginger coins and cook, stirring, until they curl at the edges and smell fragrant, about 2 minutes. Add the smashed garlic, the white parts of the scallions and the dried chiles and cook 1 minute more, until the garlic is lightly golden. Don't let the garlic burn — lower the heat if it colors fast.
4 min
- 3 tbsp toasted sesame oil
- 1 piece fresh ginger (2-inch piece)
- 10 cloves garlic
- 1/2 scallions
- 2 dried red chiles
- Step 3
Turn the heat to medium-high and add the chicken, skin side down in a single layer. Sear without moving it until the skin is deep golden, 5 to 6 minutes, then turn and sear the other side 3 minutes.
9 min
- 2 1/2 lb bone-in, skin-on chicken thighs and/or drumsticks
- Step 4
Pour in the soy sauce, rice wine, dark soy sauce and sugar. Stir to coat the chicken and scrape up anything stuck to the pan. Bring to a boil.
2 min
- 1/3 cup soy sauce
- 1/2 cup Shaoxing rice wine
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- Step 5
Cover, lower the heat and simmer until the chicken is cooked through and tender, about 15 minutes, turning the pieces once halfway.
15 min, hands-off
- Step 6
Uncover, raise the heat to high and boil the sauce down, turning the chicken often, until it is glossy and thick enough to cling to the pieces, 4 to 6 minutes. There should only be a few spoonfuls of syrupy sauce left in the pan.
6 min
- Step 7
Turn off the heat, add the basil and the scallion greens, and toss until the basil just wilts, about 30 seconds. Serve right away over hot steamed rice, spooning the sauce over the top.
1 min
- 1/2 scallions
- 2 cups Thai basil leaves
- 4 cups hot steamed rice
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026