Three-Cup Glazed Chicken Skewers with Crispy Basil

Method

1. Soak the bamboo skewers in water for 20 min so they do not burn. Meanwhile cut the chicken into 3 cm pieces, pat dry and thread 4 or 5 pieces snugly onto each skewer, keeping the meat flat so it cooks evenly.

   Add in this stepBoneless chicken thighs 400 gBamboo skewers (about 20 cm) 4

2. Make the glaze: stir together the rice wine, soy sauce, brown sugar, grated ginger and grated garlic in a small bowl until the sugar has mostly dissolved.

   Add in this stepRice wine (or dry sake) 3 tbspSoy sauce 2½ tbspBrown sugar 3 tspFresh ginger, finely grated 15 gGarlic cloves, finely grated 3

3. Pick the basil leaves and dry them completely with paper towels; wet leaves make hot oil spit violently. Heat the frying oil in a small 16 cm pan over medium heat until a test leaf sizzles at once (about 160 °C). Add the leaves in a single layer, standing back and holding a lid as a shield, and fry for 30 sec, just until they turn translucent and stop bubbling. Lift out onto paper towels; they crisp as they cool.

   Add in this stepNeutral vegetable oil (for frying the basil) 4 tbspThai basil leaves 15 g

   medium heat

4. Heat the sesame oil in a 26 cm frying pan over medium-high heat, then lay in the skewers. Cook for 7 min, turning every 2 minutes, until browned on all sides. If you are cooking in two pans or batches, split the oil between them.

   Add in this stepToasted sesame oil 1½ tbsp

   medium-high heat

5. Lower the heat to medium heat, pour the glaze over the skewers (split it if you are cooking in batches) and cook for 3 min, turning and spooning the glaze over constantly, until it is thick, sticky and shiny. The chicken is done when the thickest piece is white inside with clear juices, or 75 °C on a thermometer.

   medium heat

6. Arrange the skewers on a plate, drizzle with any glaze left in the pan and scatter the crispy basil and sesame seeds on top. Eat hot.

   Add in this stepToasted sesame seeds 1 tsp