Heat 1 tablespoon of sesame oil and 2 tablespoons of vegetable oil in a wok. Add 6 slices of ginger, 5 garlic cloves, 1 dried chili, and 800g of chicken drumettes and wingettes. Brown on both sides.
Add ¼ cup of warm water, ¼ cup of Shaoxing wine, 3 teaspoons of dark soy sauce, 1½ tablespoons of light soy sauce, and 2 teaspoons of sugar. Cover and simmer over medium heat for 15-20 minutes.
Uncover, raise the heat, and stir until the sauce thickens and coats the chicken. Add 1 small bunch of Thai basil and cook for about 1 minute, until wilted.
