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Heat the sesame oil in a medium pan over medium-high heat. Season the chicken with a pinch of salt and sear all over until you get some nice darkening, about 8 minutes. About five minutes in, add the garlic and ginger and continue to sauté, until the garlic and ginger being to soften.
Then add the mirin, soy sauce and brown sugar; bring the heat down to a simmer and let it bubble and reduce for another 5-10 minutes. Then throw in a few pepper slices and half the basil, cover and let reduce another minute or so. Keep turning the chicken so that it’s coated in allll that sticky glory.
Once it’s reduced and almost syrupy, you’re done! Serve with jasmine rice, chopped scallions, extra peppers and Thai basil.
Your new life awaits you.
Serves 4!