Heat a wok over high heat and add the vegetable oil. Add the dried chilies, Karen chilies, and crushed garlic. Stir-fry until fragrant, then add the ground chicken. Stir-fry until the chicken is just cooked, breaking up any clumps.

Add the chicken offal and stir-fry until just cooked through. Season with oyster sauce, seasoning sauce, light soy sauce, sweet dark soy sauce, fish sauce, and sugar. Taste and adjust the seasoning as desired. Continue stir-frying until most of the liquid has evaporated and the mixture is slightly dry (the liquid comes from the offal; no need to add water). If you prefer it drier, keep stir-frying until it reaches your desired consistency.

Once ready, add the Thai basil leaves and stir-fry briefly. Turn off the heat.

Serve on a plate, ideally with a fried egg on the side.