In a small bowl, mix the oyster sauce, light soy sauce, dark soy sauce, and sugar. Set aside.

Heat the vegetable oil in a wok or large skillet over high heat until shimmering.

Crack the eggs into the hot oil and fry until the edges are crispy and browned but the yolk is still runny. Remove and set aside.

In the same pan with the remaining oil, add the chicken mince. Spread it out and let it sear undisturbed for 2 minutes to get crispy.

Stir the chicken, breaking up any large clumps, then add the crushed garlic and chilies. Stir-fry for another 2 minutes until fragrant.

Pour the sauce mixture over the chicken and toss quickly to coat everything evenly.

Turn off the heat and immediately fold in the basil leaves, letting the residual heat wilt them.

Serve the spicy chicken over hot steamed rice topped with the crispy fried egg.