Instructions

1. Peel 1 (2-inch) piece ginger. Thinly cut lengthwise into planks. Stack a few planks and thinly cut lengthwise into long matchsticks, then repeat until all the ginger is cut into thin matchsticks. Thinly slice 5 garlic cloves. Trim and cut 4 medium scallions crosswise into 3 pieces each.
2. Place 1/2 cup Shaoxing wine, 1/2 cup soy sauce, 1/4 cup water, 2 tablespoons packed dark brown sugar, 2 tablespoons dark soy sauce, 1 tablespoon Chinese black vinegar, and 1 tablespoon of the toasted sesame oil in a liquid measuring cup or medium bowl and whisk to combine.
3. Pat 2 1/2 pounds chicken wing flats and drumettes dry with paper towels and place in a large bowl. Sprinkle with 1 tablespoon cornstarch and toss until evenly coated.
4. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of neutral oil and the chicken in an even layer. Sear until the chicken is lightly browned, 4 to 5 minutes per side. Transfer to a plate.
5. Add the remaining 1 tablespoon toasted sesame oil to the same skillet (no need to wipe out) and let heat for a few seconds. Add the ginger, garlic, scallions, and 2 dried Sichuan or Chinese peppers. Stir-fry until fragrant, 1 to 2 minutes. Return the chicken and any accumulated juices on the plate to the pan. Pour in the sauce and toss to combine. Arrange the chicken so it is submerged in the sauce.
6. Simmer, stirring occasionally and reducing the heat as needed, until the sauce is reduced by half and coats the chicken, 15 to 20 minutes. Meanwhile, pick the leaves from 1 medium bunch Thai basil.
7. Turn off the heat. Scatter the basil leaves over the chicken and toss until the leaves are wilted slightly. Serve the chicken and sauce with cooked white rice.