Wipe the chicken with paper towels. If you are using bone-in chicken, cut through the skin on the back to the edges.
Make small cuts along the inner edge of the skin, to make sure it will cook properly.
Make cuts in the chicken along the bone, and several more small cuts in the meat, so that it will be easy to slice off when it's eaten.
Rub Krazy Salt into the chicken evenly.
Heat up the oil in a pot or deep frying pan. Put the chicken in skin side down. Cook on medium heat and cover the pan to steam-fry the chicken.
In about 15 minutes the skin will be lightly browned, and a lot of fat will come out of the chicken. Wipe away the excess fat.
Return the chicken to the pan and sprinkle with the sake. Cook uncovered over medium heat, until the skin is golden brown. Wipe out any more fat that comes out from the chicken.
When the chicken is cooked, coat it with the basil sauce. Turn up the heat a bit to cook the chicken all the way through.
Serve and enjoy.
Story Behind this Recipe
I got some bone-in chicken thighs, so I decided to make this.
By wiping the chicken with paper towels, you can eliminate the gamey odor! If you are using boneless chicken, you can skip the part where cuts are made in the skin. If you prefer Japanese flavors, try my Teriyaki chicken recipe (Recipe ID: 2376659). For Asian flavored chicken, see (Recipe ID: 2334546).