A popular Taiwanese dish consisting of chicken braised in sesame oil, rice wine, and soy sauce. Traditionally made with bone-in chicken, but this version uses boneless skin-on chicken thighs.
Add the sesame oil, ginger, garlic, and red pepper flakes to a wok over medium heat. Cook, stirring often, about 2 minutes or until fragrant.
Increase the heat to medium-high. Add the chicken pieces to the pan and cook, stirring occasionally, about 7 minutes.
Add The rice wine, soy sauce, and honey to the pan. Bring to a boil then cover the pan and reduce the heat to medium-low. Simmer about 15 minutes.
Remove the lid from the pan and increase the heat back up to medium-high. Cook, stirring often, until most of the liquid has evaporated, 15 to 20 more minutes.
Stir in the basil and cook for 1 more minute. Serve over steamed rice.
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