Marinate the chicken thighs with rice wine and soy sauce for 10-20 minutes.

Prep the ingredients: Slice the ginger, mince three cloves of garlic, slice the chili pepper (use half if you want it less spicy), and rinse the basil leaves with water.

Pan-fry the chicken thighs until cooked through, then set aside.
In the same pan, sauté the ginger and garlic.
Cut the cooked chicken thighs into large pieces using kitchen scissors.

Add sesame oil and basil, then stir-fry.
Add another capful of rice wine.
(Add the chili pepper at this stage if you want it less spicy.)