Ingredients:

  • 1.5 lb boneless skinless chicken thighs, cut into 1-inch bite-sized pieces
  • 2 tbsp neutral oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp brown sugar, packed
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup fresh Thai basil leaves
  • 2 Thai bird's eye chilies, thinly sliced
  • 1 small shallot, thinly sliced

Instructions:

  1. Heat the neutral oil in a 12-inch cast iron skillet or wok over medium-high heat until shimmering.
  2. Season chicken pieces with salt and black pepper. Add to the pan in a single layer and sear without moving for 3-4 minutes until a deep golden-brown crust forms.
  3. Flip the chicken and cook for another 3 minutes until cooked through. Remove chicken from the pan and set aside on a plate.
  4. In the same pan, sauté sliced shallots and chilies for 60-90 seconds until translucent.
  5. Stir in minced garlic and grated ginger, cooking for 30 seconds to avoid burning.
  6. Whisk together soy sauce, fish sauce, brown sugar, honey, and rice vinegar in a small bowl.
  7. Pour the glaze mixture into the pan and simmer for 2-3 minutes, stirring constantly until the sauce reduces to a thick, sticky lacquer.
  8. Return the seared chicken to the pan and toss quickly to coat each piece in the glaze.
  9. Stir in the fresh Thai basil leaves during the final 30 seconds of residual heat, then remove from heat immediately to keep leaves vibrant.