Step 1 (Prepare Chicken: Cut 600g chicken thighs through bone into 2-inch pieces (or use boneless). Pat completely dry with paper towels (critical for proper browning).
Step 2 (Blanch Aromatics: In small pot, bring water to boil. Add 10 garlic cloves and 10 ginger slices. Blanch for 60 seconds, then drain (removes harshness while retaining flavor).
Step 3 (Brown Chicken: Heat wok over medium-high. Add 1 tbsp vegetable oil and 3 tbsp sesame oil. When shimmering (160°C/320°F), add chicken in single layer. Cook without moving for 3-4 minutes until golden brown on one side. Turn and brown other side for 3 minutes. Remove chicken.
Step 4 (Cook Aromatics: In same oil, add blanched garlic, ginger, and optional dried chilies. Stir-fry for 2-3 minutes until fragrant and lightly browned.
Step 5 (Simmer: Return chicken to wok. Add 3 tbsp soy sauce, 3 tbsp Shaoxing wine, 1 tbsp sugar. Stir to combine. Bring to boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring once halfway.
Step 6 (Reduce Sauce: Uncover, increase heat to medium-high. Cook for 5-7 minutes, stirring occasionally, until sauce reduces to thick, glossy coating that clings to chicken (should coat back of spoon).
Step 7 (Finish & Store: Turn off heat. Add 1 cup basil leaves, stir just until wilted (about 30 seconds). Serve immediately with rice. Store leftovers in sauce in airtight container in refrigerator for 3 days. Flavor improves overnight. Freeze for up to 1 month. Reheat gently to prevent basil from turning black.