Prepare Pressure Cooker: Heat up your pressure cooker over medium heat (Instant Pot: press Sauté button). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).

Sauté Ginger and Garlic: Add ¼ cup (63ml) sesame oil, 32g sliced ginger, and 14 garlic cloves in the pressure cooker. Sauté for 30 seconds until fragrant.

Sauté Chicken Drumsticks: Add in the chopped or whole chicken drumsticks. Then, sauté for 3 minutes. Pour in ¼ cup (63ml) rice cooking wine and let it boil for a minute to evaporate some of the alcohol content.

Pressure Cook Chicken: Add ¼ cup (63ml) regular soy sauce, 3 dried Chinese red chili, and 15g (1 tbsp) rock sugar. Close the lid and pressure cook at For Chopped Chicken Drumsticks: High Pressure for 5 minutes + 10 minutes Natural Release or For Whole Chicken Drumsticks: High Pressure for 8 minutes + 10 minutes Natural Release. Open the lid carefully.

Thicken Sauce: Place chicken pieces in a large serving bowl. Heat up your pressure cooker (Instant Pot: press Sauté button), and bring the sauce back to a boil. Add in roughly ½ tbsp (7.5ml) dark soy sauce to give it some color and sweeten it a little. Optional: Mix 2 tbsp of cornstarch with 2 tbsp of water and stir the mixture into the sauce one third at a time until desired thickness.

Taste & Adjust Seasoning: Taste the sauce and adjust seasoning with more regular soy sauce if necessary. Stir in 10 – 16 fresh Thai basil leaves.

Serve: Pour the sauce into the large serving bowl with chicken. Mix well. Serve immediately with your favorite side dish.