Set the stove to medium heat and add the ¼ cup of sesame oil into a small pot. Try to use a pot with tall wall to prevent the oil splatter from getting everywhere. Also try to use a pot that isn't too wide so that when you put the sauce in, it will be able to cover the chicken.If you are using a claypot, make sure you soak it before you use it to prevent it from cracking.
When the oil is hot and shimmering, add the ginger and toast it for about 3 minutes
Once the ginger has toasted for a bit, add the shallots, chilies and garlic and toast it for 2 minutes until it is golden brown.
Add in the chicken and brown it for approximately 5 to 10 minutes. Keep the garlic, ginger, and shallots on top of the chicken so it doesn't burn.
Once the chicken has slightly browned, pour in the sauce and cover the pot with a lid. Adjust the heat to medium-low heat and let it braise for 10 minutes.
Once 10 minutes is up, remove the lid and raise the heat back to medium heat. Let everything simmer for 8-10 more minutes (lid off). The sauce will start to caramelize and thicken.
Once 8-10 minutes is up and the sauce should have thickened, if it hasn't turned syrupy, continue to braise it without the lid for another 1-3 minutes.
Once the sauce is syrupy, add in the green onions and mix well for 1 minute.
Turn off the heat and add in the basil and mix well.
Enjoy with a bowl of rice! (don't eat the ginger slices! Remove them ahead of time, or when you're eating :) )