Thai Basil Chicken (Pad Kra Pao Gai)

1. 1
   In a small bowl, whisk fish sauce, oyster sauce, regular soy sauce, dark soy sauce, sugar, and water until completely dissolved.
2. 2
   In a mortar and pestle or food processor, pound garlic and chilies into a coarse, fragrant aromatic paste.
3. 3
   Heat 2 tablespoons of oil in a 14-inch wok or very large skillet over high heat until smoking.
4. 4
   Add chili-garlic paste and stir-fry vigorously for 30 seconds until intensely fragrant.⏱ 30 sec
5. 5
   Add minced chicken and spread it across the hot pan, searing for 2 minutes without moving to develop browning.⏱ 2 min
6. 6
   Stir-fry and break up chicken clumps for 3 to 4 minutes until thoroughly cooked through.⏱ 4 min
7. 7
   Pour in prepared sauce and toss continuously for 1 to 2 minutes until glossy and slightly reduced.⏱ 2 min
8. 8
   Turn off heat, add basil leaves, and fold gently for 30 seconds until wilted from residual heat.⏱ 30 sec
9. 9
   In a separate skillet, heat remaining oil over high heat and fry eggs individually until edges are golden and lacy.
10. 10
    Divide warm jasmine rice into four bowls, spoon chicken alongside, and crown each with a crispy fried egg.