Pad Kra Pao Gai (Thai Basil Chicken)

Method

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1. 1Pound the garlic and chilies to a coarse paste in a mortar, or chop them finely together. Mix the sauces, sugar and water in a small bowl.
2. 2Heat 2 tbsp oil in a small pan over high heat until very hot and crack in the eggs. Spoon the hot oil over the whites for 1-2 minutes until the edges are puffed, crisp and golden while the yolks stay runny. Set aside.
3. 3Heat the remaining oil in a wok or wide pan over high heat. Add the garlic-chili paste and stir for 15-20 seconds until fragrant, without letting it burn.
4. 4Add the chicken and stir-fry for 3-4 minutes, breaking up any clumps, until white and lightly browned at the edges.
5. 5Pour in the sauce mixture and toss for 1 minute until the chicken absorbs it and looks glossy.
6. 6Turn off the heat, add the basil and toss for 10-15 seconds until just wilted.
7. 7Serve the chicken next to the rice with a fried egg on top, and break the runny yolk into the rice as you eat.