Cut the drumsticks into chunks, about 3 pieces. You can ask your butcher to do this for you.
Coat with baking soda and mix well. Set aside for 10 minutes to tenderize.
Peel the ginger and thinly slice, about 6-8 pieces.
Peel garlic cloves and leave whole.
Wash the Thai basil leaves and set aside.
Once the 10 minutes are up, rinse the chicken well, making sure to wash away all the baking soda. Pat dry well.
In a pot or wok, heat the sesame oil and add the ginger and garlic. Cook for 1 minute until fragrant.
Add the chicken and cook until the outside is no longer pick, about 2 minutes.
Pour in the sauce mixture and stir well. Cover and simmer for 10-15 minutes on low heat.
Stir in the Thai basil leaves and cook until wilted.
Serve with a bowl of fresh rice and enjoy!