Pad Krapow Gai Kai Dao

Heat about 1/4 cup of vegetable oil in a wok or deep pan over high heat until very hot.

Carefully crack an egg into the hot oil. Spoon hot oil over the egg white to help it cook and crisp up. Do not flip. Cook until the edges are crispy and golden brown.

Remove the fried egg from the wok and set aside on a plate.

Trim the ends off the Thai chilies and garlic cloves. Smash the garlic cloves with the side of a knife. Add chilies and garlic to a mortar and pestle.

Pound the chilies and garlic until they are roughly chopped and fragrant, but not a fine paste. This releases their oils and flavor.

Add about 1 tablespoon of oil to the wok over high heat. Once hot, add the pounded garlic and chilies and stir-fry for about 30 seconds until fragrant.

Add the bite-sized chicken pieces to the wok and stir-fry continuously for about 1 minute until the chicken is mostly cooked through.

Add the light soy sauce, oyster sauce, sugar, and dark soy sauce to the wok. Stir well to combine.

If the mixture seems too dry, add a tablespoon or two of water. Stir-fry for another minute until the chicken is fully cooked and coated in the sauce.

Turn off the heat. Add a large handful of holy basil leaves to the wok. Stir quickly to wilt the basil.

Immediately spoon the stir-fried chicken mixture over a bed of cooked rice. Top with the reserved fried egg.