Score the chicken thighs to help them absorb the flavors.

Place the chicken skin-side down in a dry skillet (no oil) and sear until the skin is golden brown.

Flip the chicken and sear the other side for about 2 minutes. Remove from the pan and set aside.

Cut the chicken into bite-sized pieces, but not too small, as they will shrink during cooking.

In a nonstick pan, add the ginger slices and sesame oil. Sauté the ginger until golden, then add the garlic and stir-fry until fragrant.

Add half a tablespoon of sugar and stir-fry until the sugar melts.

Add the chicken pieces to the pan, then add the soy sauce and rice wine. Cover and simmer for 3 minutes.

Uncover, add the Thai basil, turn off the heat, and toss everything together with the residual heat. Serve immediately.