Steps

1. Slice 200g Chicken Breast into 1cm thick pieces, then lay them flat and chop finely into bite-sized pieces. Once chopped, pound with a knife to create a coarse grind.
   🕒 01:54
2. Season the coarsely ground chicken breast with salt (to taste) and mix well.
   🕒 02:15
3. Then, mix in 1 tbsp Potato Starch. [Key Tip!] Mixing in potato starch prevents dryness, locks in flavor, and helps the sauce adhere better.
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4. Cut 1/4 Onion into wedges with a bit of thickness.
   🕒 03:11
5. Remove the seeds and core from 1 Bell Pepper and slice thinly.
   🕒 03:23
6. In a bowl, combine [A] 1 tbsp Oyster Sauce, [A] 1 tbsp Soy Sauce (or Fish Sauce), [A] 1 tbsp Cooking Sake (Rice Wine), [A] 1 tsp Sugar, and [A] 1 clove Grated Garlic.
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7. Heat 2 tbsp Vegetable Oil in a frying pan and crack 2 Eggs into it.
   🕒 04:25
8. Push the egg whites towards the center and fry until the edges are golden brown, as if deep-frying.
   🕒 04:56
9. Once the egg whites are golden and crispy, remove them from the pan. [Key Tip!] By pushing the whites to the center, you'll achieve a puffy, thick fried egg.
   🕒 05:27
10. Wipe off any excess oil from the frying pan used for the eggs, add the prepared chicken breast, and stir-fry until it changes color.
    🕒 06:06
11. Once the chicken has changed color, add the pre-mixed sauce and stir-fry to coat the chicken.
    🕒 06:53
12. Add the onion and 1-2 Red Chili Peppers, and stir-fry briefly until the onion is still crisp.
    🕒 07:16
13. Tear Basil Leaves (to taste) and add them. Stir-fry for a moment and turn off the heat.
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14. Serve 2 bowls of warm cooked rice in bowls and top with the stir-fried gapao mixture.
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15. Place the prepared fried egg on top, creating a puffy mound.
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16. Garnish with Basil Leaves (to taste) and a sprinkle of coarsely ground black pepper (to taste).
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