Step 1

Roughly chop the garlic and the red and green Bird’s eye chilies into smaller pieces. Then smash them using a mortar and pestle until a coarse paste forms. (This helps the garlic and chilies to release their oils and makes this dish more flavorful.) Thinly slice the large red chili at an angle, slice the yellow onion, and cut the baby corn in half lengthwise and then again widthwise. Pick the holy basil leaves off the stems, then wash and dry them with some paper towels. Set everything aside.

Step 2

Combine the light soy sauce, sweet dark soy sauce, oyster sauce, and sugar in a measuring cup or small bowl. Mix with a spoon until evenly combined and set aside.

Step 3

Heat the canola oil in a large wok over high heat. Once hot, add the smashed garlic chili paste and the thinly sliced large red chili. Stir-fry for 30-40 seconds. (Note: It can become quite smoky and pungent so open a window or turn on the exhaust fan!) Next, add the onion and stir-fry for 1-2 minutes or until slightly softened.

Step 4

Add the ground chicken and cook for 2 minutes or until no longer pink, breaking up the lumps as you go and stir-frying to combine with everything else. Throw in the baby corn and toss to combine. Then pour in the sauce and continue stir-frying until everything is coated with it.

Step 5

Toss in the holy basil leaves and give everything a quick stir to combine. Then add 1/4 cup of water into the measuring cup that had the sauce, swirl it around, and it pour into the wok. Continue to stir-fry for a minute or until the basil has wilted and the liquid has mostly cooked off.

Step 6

Transfer to a serving dish/bowl and serve immediately with warm steamed rice, and Prik Nam Pla or fish sauce with chopped chilies on the side if desired.