Ingredients

Instructions

1. 1

   Toss the bite-sized chicken pieces in the cornstarch until they are evenly and lightly coated. Shake off any excess powder.

2. 2

   Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the chicken pieces and shallow fry for 4-5 minutes until golden brown and crispy. Remove chicken and drain on paper towels.

3. 3

   Pour out most of the oil from the wok, leaving about 1 tablespoon. Add the minced garlic and chilies, stir-frying for 30 seconds until aromatic.

4. 4

   In a small bowl, whisk together the oyster sauce, light soy sauce, fish sauce, dark soy sauce, and sugar.

5. 5

   Add the crispy chicken back into the wok. Pour the sauce mixture over the chicken and toss quickly to coat everything evenly.

6. 6

   Turn off the heat and immediately add the basil leaves. Toss for another 10-15 seconds; the residual heat will wilt the basil and release its fragrance without overcooking it.

7. 7

   In a separate small pan, fry the eggs until the edges are crispy and the yolks are still runny.

8. 8

   Serve the crispy chicken immediately over hot jasmine rice, topped with the fried egg.