Three-Cup Chicken – Taiwanese Style - Edible Santa Barbara and Wine Country

Use a large bowl to contain the chicken and avoid contaminating your counter and sink, or use a separate cutting board. Trim away any excess fat, membrane or stray feathers as needed.
Rub the pieces with coarse salt, fresh ginger and white pepper. Let rest for 15 minutes. Pat the pieces dry thoroughly with paper towels to remove excess moisture and seasoning.
Cut each thigh into 2 pieces lengthwise, resulting in one half with the bone in, and one half boneless.

Heat a large Dutch oven or skillet to medium. Add the neutral oil and swirl it to coat the surface. Add the ginger slices and stir to infuse the ginger flavor into the oil but do not brown them. Add the garlic slices and fry both until fragrant, again taking care not to brown, about 1 minute. Add the dried red chili, taking care not to scorch it. Remove the aromatics and set aside.
Fry the chicken pieces skin side down in the remaining oil in the skillet to brown. Do this in batches if needed to avoid overcrowding. Add the distilled rice wine, letting some steam off. Add the toasted sesame oil and continue frying the pieces on medium heat to saturate them with the fragrant oil and brown them more. Return the aromatics to the skillet, toss everything together and heat to meld and intensify the flavors. Add thin soy sauce, dark soy sauce and brown sugar.
Transfer all to a clay pot (this is traditional, but optional). Simmer, covered, on medium-low heat, turning once halfway through, for about 15 minutes until the chicken reaches 165°F. Remove the chicken to a cutting board and chop into bite-size pieces with a cleaver; return them to the pot. Add the julienned bell pepper and most of the Thai basil leaves, leaving 8 leaves for garnishing. Stir and simmer for 30 seconds.

Garnish with the reserved fresh basil and minced scallion. Serve the braise from your cooking pot accompanied by plain steamed rice.