Peel and thinly slice the garlic.

Remove seeds from chili peppers and cut in half.

Wash and drain the fresh basil.

Heat sesame oil in a clay pot over low heat.

Add garlic and ginger to the pot and fry gently, ensuring they don't burn.

Fry until the garlic and ginger are fragrant and slightly golden.

Add the diced chicken thigh to the pot.

Stir-fry until the chicken changes color.

Add soy sauce, cooking sake, crystal rock sugar, and oyster sauce to the pot.

Simmer over medium heat, turning the chicken occasionally with chopsticks to prevent burning.

Continue simmering until the sauce reduces and the chicken browns.

Add the fresh basil to the pot.

Stir well to combine the basil with the chicken and sauce.

Serve hot.