Step 1

Cut the chicken into small bite sized pieces.

Step 2

Peel your garlic and chilies, and mince them. They don't need to be a paste, but mashed enough to release their oils.

Step 3

Remove the holy basil leaves from the stems. You only want to use the leaves.

Step 4

Heat your wok on high and add the 1 tablespoon of oil.

Step 5

Add your chili and garlic paste. Stir fry for 1-15 seconds. Stir constantly as you want the paste to be fragrant but not dry or burnt

Step 6

Add the chicken. Keep stir frying continuously until cooked all the way through. Usually 3-4 minutes. If the mix becomes dry and begins to stick add a dash of water to the pan.

Step 7

Add the oyster sauce, light soy sauce, sugar, and kecap manis. Stir fry for approximately 30 seconds.

Step 8

Toss your holy basil leaves into the pan and mix into the chicken,. Turn off immediately and remove from the heat.

Step 9

Prepare the egg (this can be done before you cook the chicken of you wish)

Step 10

Heat 2 tablespoons of oil in a wok or frying pan.

Step 11

Add the egg to the hot oil and let it bubble and sizzle. Carefully splash hot oil on top of the egg (don't flip it) - you'll get a crispy light fluffy egg!

Step 12

Serve on top of steamed rice (Jasmine is best - I think)