Taiwanese Three Cup Chicken (San Bei Ji)

¼ cup Asian sesame oil

One (1-inch) piece fresh ginger, peeled and thinly sliced into rounds

12 to 15 medium garlic cloves, peeled

1 to 2 fresh Thai red chilis, stemmed and halved

2 pounds skin-on chicken drumsticks, thighs, and/or wings, either chopped into 3-inch, bone-in pieces, or thighs halved along along the bone, wings split at the joint, and drumsticks left whole

½ cup rice wine

¼ cup soy sauce

1 tablespoon sugar

2 cups fresh Thai basil leaves (from 1 large bunch)

Steamed white rice, for serving

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