Heat a wide frying non-stick pan or wok — wide enough to hold all chicken pieces in a single layer.
Place the chicken, skin down down and in a single layer, in the hot pan, and cook over high heat until the skins have rendered fat and are nicely browned. Flip them over to brown evenly.
Pour in the soy sauce and rice wine. Add the chilis, garlic and sugar. Add about a quarter cup of water. Stir lightly. Bring to the boil then turn down the heat, cover and braise for about 30 minutes, turning the chicken pieces over halfway through the cooking.
Scoop out the chicken and keep warm.
Pour the chicken broth into the pan with the remaining sauce. Add the rice. Stir. Cook the rice as you normally would.
When the rice is almost done, arrange the chicken pieces on top to reheat. Cook for another five minutes, covered, until the chicken pieces are heated through.
To serve, ladle some rice on individual plates. Arrange two or more chicken pieces on the side.