Steps

1. Make cuts on the back of the chicken wingettes (6 pieces) until the bone is visible. This is key! Bone-in meat takes longer to cook, so making cuts helps it cook through and release more flavor.
   🕒 01:52
2. Cut the chicken wing drumettes (6 pieces) between the joints, being careful not to splinter the bones. This is key! Cutting at the joints allows more umami to seep into the sauce.
   🕒 02:28
3. Marinate the chicken pieces all over with soy sauce for marinating (1/2 tbsp). This is key! Bone-in meat doesn't absorb flavors easily, so marinating it first is important.
   🕒 02:46
4. Heat sesame oil (3 tbsp) in a frying pan. Add ginger (1 piece, minced) and crushed garlic (2 cloves) and stir-fry until fragrant. This is key! Don't burn them; move to the next step once a nice aroma is released.
   🕒 03:05
5. Place the chicken pieces skin-side down in the frying pan and sear until golden brown. This is key! Be careful not to use too high heat, which can cause burning. Sear until nicely browned. The tips of the drumettes also release flavor, so sear them well.
   🕒 03:39
6. Once the chicken is browned, add soy sauce (3 tbsp) and cooking sake (rice wine) (3 tbsp).
   🕒 04:34
7. If using Japanese soy sauce, add an additional sugar (1 tbsp). This is key! Some Kyushu soy sauces are quite sweet, so sugar may not be necessary.
   🕒 05:05
8. Add the red chilies (2 pieces).
   🕒 05:25
9. Braise in the seasonings only, without adding any water, covered. This is key! Do not add water to achieve a rich, deep flavor.
   🕒 05:39
10. Wash and cut the leek into bite-sized pieces. This is key! Long, half-moon cuts are recommended.
    🕒 05:51
11. Flip the chicken pieces during the simmering process and cook until the sauce becomes clear. This is key! When the sauce becomes clear, it indicates that the umami from the seasonings has been absorbed by the chicken.
    🕒 06:15
12. Once the sauce is clear, add the leek (1 stalk) and increase the heat to further reduce the sauce.
    🕒 06:22
13. Reduce the sauce until it's slightly caramelized around the edges of the pan. Then, turn off the heat. This is key! This slight caramelization is an indicator of rich flavor.
    🕒 07:14
14. After turning off the heat, add the basil (generous amount) and toss to coat the chicken in the sauce using the residual heat. This is key! If basil is unavailable, you can substitute with other aromatic herbs like shiso leaves.
    🕒 07:22