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Debone the chicken thighs with some kitchen scissors or a small knife and cut them into bite-sized chunks.
Heat the cooking oil in a wok or large pan over medium heat. Once hot, add the sliced ginger and garlic. Sauté for about 30 seconds, until fragrant.
If using, add the dried red chillies (or chilli flakes) and cook for another 30 seconds, stirring constantly to release their aroma.
Increase the heat to medium-high. Add the chicken pieces and cook for a few minutes, stirring occasionally, until browned on all sides.
Pour in the light soy sauce, dark soy sauce, Chinese cooking wine, and sugar. Stir well to combine and scrape up any browned bits from the bottom of the pan.
Bring the mixture to a simmer, then reduce heat to low. Cover the pan and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
Once the chicken is cooked, add the fresh basil leaves. Stir gently to combine and cook for another minute, allowing the basil to wilt slightly and infuse the dish with its aroma.
Serve your delicious 3-Cup Chicken hot over steamed white rice.