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In a small bowl, mix together the Shaoxing wine, dark soy sauce, light soy sauce, brown sugar, and MSG. Set aside.
Heat sesame oil in a pan over high heat. Add the ginger, garlic, and chilis, and stir-fry until fragrant.
Add the chicken pieces and cook for about 4 minutes, stirring occasionally, until lightly browned.
Pour in the sauce mixture, stir to coat evenly, then cover and simmer over medium heat for 15–20 minutes, or until the sauce thickens and becomes glossy.
Add the Thai basil and stir-fry for another minute, allowing the aroma to infuse.
Serve hot with steamed rice. Garnish with sesame seeds if desired.