Step 1: Heat 1 tablespoon of neutral cooking oil in a large wok or clay pot over medium-high heat. Add the chicken pieces and brown them on all sides until golden, about 5-7 minutes. You don’t need to cook them through. Remove the chicken from the pot and set aside.
Step 2: Reduce heat to medium. Add the sliced ginger and whole garlic cloves to the same pot. Stir-fry for 1-2 minutes until fragrant and slightly golden. Be careful not to burn the garlic.
Step 3: Return the browned chicken to the pot. Pour in the light soy sauce, Taiwanese rice wine, and toasted sesame oil. Add the granulated sugar and chili flakes (if using). Stir everything well to combine, ensuring the chicken is coated in the sauce.
Step 4: Bring the sauce to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the chicken is tender and cooked through. The sauce will begin to reduce and thicken.
Step 5: Remove the lid and increase the heat to medium-high. Continue to simmer, stirring occasionally, for another 5-10 minutes, allowing the sauce to reduce further into a glossy, thick glaze. This is a critical step for the characteristic sticky texture of Taiwanese Three Cup Chicken.
Step 6: Turn off the heat. Add a generous amount of fresh basil leaves. Stir gently for about 30 seconds, just until the basil wilts and its vibrant aroma infuses the dish.
Step 7: Serve the Taiwanese Three Cup Chicken immediately, garnished with a few extra fresh basil leaves if desired, alongside steamed white rice.