Step 1: Prepare the sauce by mixing the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar in a small bowl. Set aside.
Step 2: In a mortar and pestle, pound the garlic and chilies into a coarse paste.
Step 3: Heat the oil in a wok or large skillet over high heat. Add the garlic-chili paste and stir-fry for 30 seconds until fragrant.
Step 4: Add the ground chicken to the wok. Break it apart with a spatula and stir-fry until it is browned and almost fully cooked.
Step 5: Pour the sauce mixture over the chicken and stir-fry for another minute to ensure everything is well coated and the chicken is fully cooked.
Step 6: Turn off the heat. Add the fresh Thai basil leaves and toss gently until the leaves are wilted.
Step 7: In a separate pan, fry the eggs in oil over high heat until the edges are crispy and the yolk is still runny.
Step 8: Serve the basil chicken over warm jasmine rice and top with the crispy fried egg.