1/4 cup sesame oil
6 dried red chilis
1/4 cup smashed garlic peel cloves, smack with the side of a knife
2 Tablespoons ginger sliced into matchsticks
2 pounds boneless skinless chicken thighs cut in half.
1/4 cup soy sauce
1/4 cup rice wine or pale dry sherry
Salt to taste
1/4 cup Thai basil chopped, or regular basil
1/2 teaspoon xanthum gum or 1 tablespoon cornstarch mixed with water for a slurry
Turn your Instant Pot to Sauté and when it is hot, add the chilies, ginger, and garlic and let them fry for 2 mins until the ginger and garlic are just starting to crisp.
Dump in everything except the basil.
Cook for 7 mins, then let pressure release naturally for 10 mins.
Open the lid and turn the pot on Sauté.
Add chopped basil leaves and stir.
When the liquid boils, sprinkle the xanthum gum and let it thicken, or add cornstarch slurry to let it thicken