Thanks for catching this. I've updated the instructions to make this more clear.

I’m doing this recipe now, when I put the chicken in , I spooned the garlic and ginger on top of the Chechen to stop it burning

Hi Lori, step 1 says "Add the sesame oil, ginger and garlic and fry until fragrant, but don't let it brown." This is to keep the oil from getting too hot and burning. Once you add the chicken in step 2, you want to brown that (the volume and moisture content of the chicken will keep the oil from smoking).

I'm confused about this reply. Doesn't your recipe say you SHOULD brown the garlic and ginger in the sesame oil before adding the chicken?

Hi Michelle you could, I think it will be very oily. You can drain off the fat from the first fry, but you will lose some of the flavor of the garlic and ginger that go into the oil.

Thank you very much! Would it be fine if I just use canola oil initially to be safe and just add about 2 tbsp of sesame oil after turning off the flame

Hi Michelle, the particulate matter in toasted sesame oil can burn which can give it a bitter flavor, but as long as you don't get it too hot you'll be fine. That's one of the reasons why you shouldn't brown the garlic and ginger before adding the chicken (the water content of the chicken cools the oil down).

I'd pick basil chicken over this as well, but the sesame oil flavor is a nice change from time to time😉