Prep the Chicken: Start by placing the chicken pieces in a bowl. Sprinkle baking soda over the chicken and toss gently. Let it rest for about fifteen minutes. Rinse thoroughly under cold water and pat dry. This step helps keep the chicken tender.
Mix the Sauce: In a small bowl, combine soy sauce, dark soy sauce, Shaoxing wine, brown sugar, and one tablespoon toasted sesame oil. Stir until the sugar dissolves and set aside.
Heat the Pan: Place a wide pan or wok over medium heat. Add the remaining toasted sesame oil and let it warm gently. Add garlic and ginger, stirring until fragrant and lightly golden.
Cook the Chicken: Add the chicken pieces to the pan in a single layer. Stir occasionally and let them cook until lightly browned on all sides. The chicken should look firm and slightly caramelized.
Add the Sauce: Pour the prepared sauce over the chicken. Stir to coat everything evenly. Lower the heat slightly and let the mixture simmer. The liquid will begin reducing and thickening naturally.
Thicken and Finish: Mix cornstarch with water and drizzle into the pan while stirring. Let the sauce turn glossy and cling to the chicken. Turn off heat and fold in Thai basil until just wilted.
