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Slice chicken thigh into bite-sized pieces.
Heat 3 tbsp of sesame oil in a wok on medium heat and stir-fry ginger, garlic, and chilies until fragrant(1-2 minutes).
Add chicken into wok and cook until lightly browned(4-5 minutes).
Add Shaoxing wine, light soy sauce, thick dark soy sauce, and rock sugar. Turn flame to medium low and simmer with the lid on for 10-15 minutes.
Remove the lid and raise the heat to medium high. Stir until the sauce has slightly thickened.
Turn the heat off, finish with 1 tsp sesame oil and a handful of Thai basil.
Serve with hot rice and enjoy.