3 Cup Chicken

• 9 ounces boneless chicken thighs, cut into 1-inch cubes
• 1 pinch sea salt flakes
• 1 pinch ground white pepper
• 1 tablespoon cornstarch
• 1 tablespoon canola oil
• 1 piece large knob fresh ginger, peeled and cut into large slices
• 2 cloves garlic, lightly crushed
• 1 piece Red chili sliced into rings
• 1/4 cup Shaohsing rice wine or dry sherry
• 1/4 cup low-sodium light soy sauce
• 1/4 cup toasted sesame oil
• 1 teaspoon superfine sugar
• 8-10 loaves Thai Sweet basil or Taiwanese nine-pagoda leaf basil

1. Place the chicken in a bowl, add the salt and ground white pepper and then dust with the cornstarch. Mix well to coat then set aside.
2. Heat a wok over a high heat until smoking and add the canola oil
3. Add the ginger slices and fry until crispy and golden, then add the garlic and red chiles and toss for a few seconds to release their aroma.
4. Add the chicken pieces and leave for 10 seconds to sear and color, then flip them over. Season with Shaohsing rice wine or dry sherry and stir-fry for 2-3 minutes on a high heat until the chicken is almost cooked.
5. Add the light soy sauce, rice wine, the toasted sesame oil and sugar and cook for 5 minutes until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately.

chicken thighs, salt, ground white pepper, cornstarch, canola oil, ginger, garlic, red chili, shaohsing rice wine, soy sauce, sesame oil, sugar, loaves

Taken from www.epicurious.com/recipes/member/views/3-cup-chicken-5a8c401ebf45815765ff45a8 (may not work)