Ingredients:

  • 1 lb ground chicken
  • 5 Thai bird’s eye chilies
  • 5 cloves garlic, peeled
  • 1 small shallot, chopped
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp fish sauce
  • 1 tsp brown sugar
  • 2 cups fresh Holy Basil leaves
  • 2 tbsp neutral oil
  • 2 large eggs

Instructions:

  1. Pound the aromatics. Place the chilies, garlic, and shallot in a mortar and pestle and pound them into a coarse paste. Note: This releases the oils for a more fragrant base.
  2. Mix the sauce. In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar.
  3. Fry the eggs. Heat 1 tablespoon of oil in a wok over high heat. Fry the eggs 2 minutes until the whites are crispy and the yolks remain runny; set aside.
  4. Sauté the paste. Add the remaining oil to the hot wok and stir fry the aromatic paste for 30 seconds until golden and fragrant.
  5. Sear the chicken. Add the ground chicken, spreading it thin. Let it sear for 60 seconds until a brown crust forms on the bottom.
  6. Break it up. Use a spatula to break the chicken apart and toss it with the paste for another minute.
  7. Add the sauce. Pour in the sauce mixture and toss rapidly for 1 minute until the chicken is fully glazed and cooked through.
  8. Fold in basil. Turn off the heat immediately. Toss in the basil leaves for 20 seconds until they are just wilted and vibrant green.
  9. Serve immediately. Divide the chicken over rice and top with the crispy fried eggs.