Remove the bones in the chicken. Rinse under water and pat dry with paper towels. Cut a few slits on the meat side, so it can be cooked easier (do not cut over the skin).
In a large nonstick skillet over medium-high heat, heat until hot. Without oil, add chicken with skin side down and cook until golden brown, about 3 – 4 minutes. Turn the chicken over and cook for another 1 minute. The chicken should be raw in the middle. Transfer to a chopping board. Cut into 1-inch cubes. Transfer to a medium bowl. Set aside.
In the same skillet over medium heat, use a couple paper towels to wipe off the fat. Add sesame oil. Once the oil is hot, add ginger slices and cook until slightly golden. Add garlic and cook until fragrant. Add rock sugar and stir for a few minutes until the sugar starts to melt.
Return the chicken to the skillet and stir for a minute. Add soy sauce and dark soy sauce if using. Toss to coat the chicken. Pour in the wine and stir again. Taste the sauce and adjust with more soy sauce or wine. Cover with a lid for 1 – 2 minutes. Remove the lid and let the sauce thicken for 2 more minutes. Turn off the heat and add Thai basil leaves. Mix and transfer to a serving plate. Serve immediately with steamed rice.