Prepare the aromatics and sauce

• Slice the onion, mince the garlic and chop the Thai chilies.
• Mix the seasoning sauce, dark soy sauce, fish sauce, oyster sauce and sugar in a bowl.

Fry the aromatics

• Heat the oil in a wok over high heat.
• Add the onion, garlic and Thai chilies and stir-fry until fragrant.

Cook the chicken

• Add the ground chicken and stir-fry, breaking it up, until cooked through.
• Keep cooking until all the liquid in the pan has evaporated and the chicken starts to sizzle.

Add the sauce and basil

• Pour in the sauce mixture and toss to coat the chicken.
• Turn off the heat, add the Thai basil and stir until just wilted.

Serve

• Serve over white rice with a fried egg on top.