Step 1

Mince the garlic, shallots (or red onion if using), and roughly chop the red and green chilies.

Step 2

Mix together the corn starch, 3 TSP low sodium light soy sauce, Shao Xing rice wine, and 1/4 TSP sesame oil in a large bowl. Dice the chicken into bite-sized pieces and add to the bowl. Mix well to coat, then set aside.

Step 3

In a measuring cup (or small bowl), whisk together the remainder 4 TSP low sodium light soy sauce, sweet dark soy sauce, brown sugar, Sriracha sauce, oyster sauce, fish sauce, and gochujang. Mix thoroughly to combine and set aside.

Step 4

Add about ½ a TSP of peanut oil to a mini blender jug and swirl it around to coat the sides and bottom. Add the red and green chili pieces and cover with the lid. Pulse until the chilies have formed into a coarse chili paste. Transfer to a bowl and set aside. (Note: Alternatively, smash the chili pieces in a mortar and pestle to form a coarse chili paste, or finely mince instead.)

Step 5

Heat 4 TBLS of peanut oil in a wok over high heat. Once hot and starting to smoke a little, turn down the heat to medium and crack an egg into the wok. Move quickly now and use a spatula to spoon the oil on top of the egg repeatedly. Once the white part is cooked but the yolk is still runny on the inside, turn off the heat and carefully transfer the egg to a paper towel lined plate to drain. Repeat for the remainder eggs. (Note: If you have health concerns about eating a semi raw egg, feel free to continue frying the egg until the yolk has fully set and the egg is cooked to your desired doneness.)

Step 6

Turn on stove again and set to medium-high heat. Add a splash of sesame oil to the peanut oil already in the wok. Lift and rotate the wok in a circular motion so that the oil spreads around the perimeter, then place it back on the stove to let the oil heat up. Once hot, add the chicken and spread evenly in the wok. Let the chicken cook and brown for about 1 minute, then start tossing and flipping the pieces. Stir-fry for another minute, until almost cooked through, then transfer to a fine mesh strainer and hold above the wok to let the oil drain. (You can gently shake the strainer to speed up the draining process, but be careful not to shake too vigorously as it can cause some of the cornstarch to come off and make the chicken mushy.) Transfer the chicken into a clean bowl and set aside. Discard the oil and wipe out the wok with a paper towel, then set it back on the stovetop.

Step 7

Heat the remaining 1 TBLS of peanut oil, 1 TSP chili oil (if using), and 1 TSP of sesame oil in the wok over medium-high heat. Once hot, add the shallots and garlic, and sauté for about 1 minute until fragrant. Then add the Thai dried red chilies and stir-fry to combine.

Step 8

Add the almost fully cooked chicken pieces back into the wok and spoon the fresh red chili paste on top. Stir-fry to coat the chicken with the paste.

Step 9

Pour the sauce on top of the chicken and stir-fry to combine everything until everything is coated in the sauce.

Step 10

Stir in ¼ cup water, and allow to simmer for 30 seconds to a minute. The sauce should start to thicken.

Step 11

Add the crushed red chili pepper flakes and black pepper to taste (if using), and stir-fry to combine for 1-2 minutes. At this point if it becomes too dry, stir in 2-3 tablespoons of water as needed.

Step 12

Add the Thai sweet basil leaves and stir until wilted and the sauce has thickened again – about 30 seconds. Then switch off the heat.

Step 13

Transfer to a serving dish and serve with steamed white rice, brown rice, or quinoa. Top each plate with a Thai-style fried egg, then enjoy!