In a mortar and pestle, grind the chilis and garlic until they are in rough pieces, but haven’t quite formed a paste. (Note: If you don’t have a mortar and pestle or prefer not to use them, you can finely chop the chilis and garlic. Be careful when handling Bird’s Eye Chilis - they can sting your fingers and anything you touch; these are best handled while wearing gloves.) Set aside.
Combine sweet Thai soy sauce, light Thai soy sauce, and oyster sauce. Set sauce aside.
Heat cooking oil in a wok over high heat.
When oil is hot, add chilis and garlic and saute until fragrant, ~1 minute.
Add chicken, stirring until chicken is nearly cooked through, 3 to 4 minutes.
Pour sauce into wok and cook, stirring constantly, until sauce reduces and has coated the chicken.
Stir in basil until it is wilted, about 1 minute more.
Serve over rice with fried egg on top and extra fish sauce on the side.