Prep First Have everything chopped and measured before you start. This dish moves fast once the pan is hot.

Bloom the Aromatics Heat 1 tablespoon oil in a skillet over medium-high. Add garlic, shallot, red pepper flakes, and Chili Onion Sprinkle. Sauté for 30–45 seconds until fragrant.

Add the Chicken Add chopped chicken thighs. Let them sear for 1–2 minutes before stirring. Cook until mostly browned.

Add the Sauce Stir in soy sauce, fish sauce, sugar, and dark soy sauce. Mix well to coat the chicken.

Add Broth and Reduce Pour in the chicken broth. Simmer for 4–6 minutes, stirring occasionally, until the sauce thickens and clings to the chicken.

Taste and Adjust If you want a touch more sweetness, add ½–1 teaspoon honey at the end.

Finish with Thai Basil Turn off the heat. Fold in the Thai basil and let it wilt in the residual heat. Add a final sprinkle of Chili Onion Sprinkle if desired.

Serve Spoon over hot jasmine or coconut rice. Top with a fried egg for the ultimate finish.