Thai Basil Chicken (Pad Krapow Gai)

1. 1
   Pound the garlic and bird's eye chilies in a mortar and pestle into a coarse, fragrant paste.
2. 2
   Whisk together the oyster sauce, fish sauce, soy sauce, dark sweet soy sauce, and sugar in a small bowl until dissolved.
3. 3
   Heat one tablespoon of oil in a wok or skillet over high heat until shimmering.
4. 4
   Fry the eggs one at a time until the outer edges are bubbly and crisp but the yolks stay runny, then set aside.
5. 5
   Add the remaining oil to the pan over medium-high heat, followed by the crushed chili and garlic paste.
6. 6
   Stir-fry the aromatics for 30 seconds until fragrant, making sure the garlic does not scorch.⏱ 30 sec
7. 7
   Add the ground chicken and sliced shallots to the pan, breaking the meat into bite-sized clumps.
8. 8
   Cook without stirring for 90 seconds to build color, then stir-fry until no longer pink.⏱ 2 min
9. 9
   Pour in the sauce mixture and toss over high heat for 1 minute until the sauce glazes the meat.⏱ 1 min
10. 10
    Turn off the heat completely and drop in the fresh basil leaves.
11. 11
    Fold gently for 20 seconds using the pan's residual heat to wilt the leaves without bruising them.⏱ 20 sec
12. 12
    Divide across plates with warm jasmine rice and crown each serving with a crispy fried egg.
13. 13
    Slice each chicken breast in half horizontally to create four thin cutlets.
14. 14
    Place cutlets between sheets of parchment and pound gently to an even 1/4-inch thickness.
15. 15
    Season both sides of each cutlet evenly with the kosher salt and black pepper.
16. 16
    Dredge each piece through flour, tap off the excess, and let rest on a plate for 5 minutes.⏱ 5 min
17. 17
    Heat olive oil in a wide 12-inch stainless steel skillet over medium-high heat until shimmering.
18. 18
    Lay the cutlets in the skillet and sear for 3 minutes without moving until deep golden brown.⏱ 3 min
19. 19
    Flip and cook for 1 minute on the second side until cooked through, then rest on a plate.⏱ 1 min
20. 20
    Lower pan heat to medium, drop in the capers, and sizzle for 1 minute until fragrant.⏱ 1 min
21. 21
    Add minced garlic and cook for 30 seconds until pale gold and aromatic.⏱ 30 sec
22. 22
    Pour in the white wine and chicken stock, scraping up all browned bits stuck to the pan bottom.
23. 23
    Simmer vigorously for 3 to 4 minutes until the sauce reduces by roughly half.⏱ 4 min
24. 24
    Pull the pan off the heat and vigorously swirl in cold butter cubes and lemon juice to emulsify.
25. 25
    Return chicken to the pan to coat in the glossy pan sauce and scatter parsley over top.
26. 26
    Place chicken thighs and the bay leaf in a medium pot, cover with water, and bring to a simmer.
27. 27
    Cook gently for 15 minutes until tender and cooked through, then transfer chicken to a wide plate.⏱ 15 min
28. 28
    Shred the chicken into thick, juicy strands using two forks once cool enough to handle.
29. 29
    Add fire-roasted tomatoes, chipotles, adobo sauce, garlic, oregano, cumin, salt, and broth into a blender.
30. 30
    Puree on high speed for 1 full minute until smooth and deeply brick-red.
31. 31
    Heat oil in a deep skillet over medium heat, then add sliced onions.
32. 32
    Sauté onions for 8 to 10 minutes until soft, translucent, and slightly browned on the edges.⏱ 10 min
33. 33
    Pour the blended chipotle salsa into the onions and bring to a bubbling simmer.
34. 34
    Cook sauce uncovered for 6 to 8 minutes until slightly thickened and noticeably darker.⏱ 8 min
35. 35
    Fold shredded chicken into the sauce and simmer gently for 5 minutes so the meat drinks in the chili smoke.⏱ 5 min
36. 36
    Serve warm piled over crispy tostadas or warm tortillas with crumbled cheese and sliced avocado.