In a medium bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1/4 tsp salt. Add the cut chicken pieces and toss to coat thoroughly. Let marinate at room temperature for 15 minutes or refrigerate up to 1 hour.

Heat pan

Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. The oil should shimmer but not smoke.

Cook chicken

Add the marinated chicken in a single layer (work in batches if necessary) and cook without moving for 1.5–2 minutes to develop color. Stir and continue to cook until pieces are cooked through and lightly browned, about 3–4 minutes total depending on thickness. Transfer chicken to a plate and set aside. Leave any fond in the pan — do not wipe it out.

Make Garlic Sauce & Finish

Prepare sauce base

While chicken rests, whisk together 3/4 cup stock, 1.5 tbs soy sauce, 1/2 tsp dark soy (if using), 1 tsp rice vinegar, 1 tsp sugar, 1/2 tsp sesame oil, 1/8 tsp black pepper and 1/4 tsp red chili flakes (optional) in a small bowl. Set aside.

Sauté aromatics

Return the pan to medium heat. Add a light drizzle of oil if the pan is dry. Add the finely minced 6 garlic cloves and 1 tsp minced ginger along with the white parts of the 2 scallions. Stir constantly for 30–45 seconds until fragrant and just beginning to color — be careful not to burn the garlic.

Combine sauce and thicken

Pour the prepared sauce mixture into the pan, scraping up any browned bits. Bring to a gentle simmer. In a small cup, mix 1 tsp cornstarch with 1 tbs water to make a slurry, then slowly whisk the slurry into the simmering sauce. Continue stirring until sauce thickens and becomes glossy, about 1 minute.

Finish

Return the cooked chicken and any accumulated juices to the pan. Toss to coat in the sauce and simmer 1–2 minutes until the chicken is heated through and the sauce clings to the pieces. Stir in the green parts of the scallions and 1 tsp toasted sesame seeds. Taste and adjust seasoning with a pinch of salt or more soy if needed.

Serve

Transfer the chicken with garlic sauce to a serving dish. Garnish with additional sliced scallion greens and an extra sprinkle of toasted sesame seeds. Serve hot over steamed rice or noodles.