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1
1.
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2
Process 1 cup basil leaves, garlic, and chiles in a food processor until finely chopped, 6 to 10 one-second pulses, scraping down the bowl with a rubber spatula once during processing.
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3
Transfer 1 tablespoon basil mixture to a small bowl and stir in 1 tablespoon fish sauce, oyster sauce, vinegar, and sugar; set aside.
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4
Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet.
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5
Do not wash the food processor bowl.
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6
2.
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Pulse chicken and remaining 1 tablespoon fish sauce in the food processor until meat is chopped into approximately 1/4-inch pieces, six to eight 1-second pulses.
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8
Transfer to a medium bowl and refrigerate 15 minutes.
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9
3.
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Stir shallots and oil into the basil mixture in the skillet.
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11
Heat over medium-low heat (mixture should start to sizzle after about 1 1/2 minutes; if it doesnt, adjust heat accordingly), stirring constantly, until garlic and shallots are golden brown, 5 to 8 minutes.
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12
4.
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13
Add chicken, increase heat to medium, and cook, stirring and breaking up chicken with a potato masher or rubber spatula, until only traces of pink remain, 2 to 4 minutes.
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14
Add reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink, about 1 minute.
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15
Stir in the remaining 1 cup basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds.
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16
Serve immediately, passing extra fish sauce, sugar, red pepper flakes, and vinegar separately.
