Pound Thai chilies and garlic into a rough paste.

In a wok or a large saute pan, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden. Add chicken and toss until they're no longer in big clumps.

Combine oyster sauce, soy sauce, fish sauce, black sweet soy sauce, water and stir well.

Add water and stir in the basil. Taste and adjust seasoning as needed. Fry telur mata kerinting (bubbly browned edges of the egg whites.)
And we’re done ✔️