Use a paper towel to wipe away any excess moisture. To stop them from shrinking, use a knife to make several cuts in the meat to cut the fibers.
Apply 1 tablespoon of oil to a frying pan, place the chicken skin-side down, and fry over medium heat covered with a lid.
Once the skin has thoroughly cooked, pour the mixed-together flavoring ingredients over the chicken.
Remove the lid and cook over medium heat. Simmer while spooning the sauce over the chicken until thickened.
Once the sauce is bubbling and has become thick (like loose starch syrup), stop the heat, and cover with the lid and cool.
Once they've cooled enough to be handled with your bare hands, cut into 7 mm thick pieces. Boil the remaining sauce in the pot until bubbling, then pour over the chicken and it's done.
Story Behind this Recipe
I made this because I had some leftover chicken breast meat in the freezer.
If you let the chicken cool properly before cutting, you'll get much nicer cuts! If you prefer a more western flavor, please check out this recipe for Basil Chicken (Recipe ID: 2354274). For a more Asian-inspired flavor, how about this Tandoori Chicken Recipe? (Recipe ID: 2334546)