Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the garlic and peppers and cook until fragrant for approximately 2 minutes.
Scrape the aromatics to the sides of the wok and add remaining oil and allow to heat through.
Add scallions and garlic and cook until fragrant.
Add the chicken and cook for about 5 to 7 minutes, stirring occasionally, until it is browned and crisping at the edges.
Add sugar and stir to combine, then add the rice wine and soy sauce and bring it to a boil.
Lower the heat, then simmer until the sauce has reduced and started to thicken for approximately 15 minutes.
Turn off the heat, add the basil and Thai bird chilies and stir to combine.
Serve with white rice.