Start by cleaning your chicken. Cut the wings at the joint, discarding the tips. Combine the chicken pieces with light soy sauce in a bowl. Let this marinate while you prepare the other ingredients. The flavors have to meld together, right from the outset!

In a large pot or wok, heat the vegetable oil over medium heat. Once the oil is shimmering, add the sliced garlic and ginger. Sauté until they become golden and fragrant—this will take just a couple of minutes. Be cautious, as you don't want them to burn.

Introduce your marinated chicken into the pot, stirring it frequently to coat it with the garlicky oil. Let it cook for about 5–7 minutes. You’ll want the chicken to develop some color; this adds richness to the final dish.

After you've achieved a nice color on the chicken, it’s time for the star players. Pour in the Shaoxing wine, dark soy sauce, sesame oil, sugar, rice vinegar, and warm water. Stir well! The mixture will bubble away, and a wonderful aroma will envelop your kitchen.

Now toss in the halved dried chili and five-spice powder. Lower the heat to a gentle simmer and cover the pot. Allow it to cook for about 20–30 minutes, stirring occasionally, until the chicken is tender. The meat should practically fall off the bone; trust me, this is the goal!

The final touch is paramount. Right before serving, stir in the Thai basil leaves—this will brighten the dish significantly. If you’re using scallions, toss them in as well. Turn off the heat and let the flavors marry for a few moments.