Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 2-inch chunks
  • 3 tbsp vegetable oil
  • 3 tbsp fresh ginger, sliced into coins
  • 10 cloves garlic, smashed
  • 1/2 cup fresh Thai basil leaves
  • 1/3 cup sesame oil
  • 1/3 cup Shaoxing rice wine
  • 2 tbsp dark soy sauce
  • 1/3 cup minus 2 tbsp light soy sauce
  • 2 tbsp brown sugar
  • 1 tsp white pepper

Instructions:

  1. Heat vegetable oil in a skillet over medium-high heat. Sear chicken thigh chunks in a single layer until mahogany-colored and slightly charred (about 3 minutes per side). Transfer chicken to the slow cooker.
  2. In the same skillet, toss in ginger slices and smashed garlic for 30 seconds until fragrant, then transfer to the slow cooker.
  3. Whisk together sesame oil, Shaoxing rice wine, dark soy sauce, light soy sauce, brown sugar, and white pepper in a small bowl.
  4. Pour the sauce over the chicken and aromatics in the slow cooker. Cover and cook on Low for 4 hours or High for 2 hours.
  5. Stir in fresh Thai basil leaves just before serving.