Slice the eggplants into bite-sized pieces and place them in a bowl filled with water.

Preheat a wok or skillet over medium heat, then add oil. Toss in the chilies and garlic, cooking until fragrant for approx 20 seconds.

Next, add the minced chicken to the wok or skillet and cook until it is fully cooked through.

Add sauces & seasonings (oyster sauce, dark soy sauce, soybean paste, and white sugar) and thoroughly mix.

Add the sliced eggplants into the pan and continue cooking until they reach your desired level of softness. You can cover the wok with a lid to help them soften. Remember to stir-fry occasionally to avoid burning.

Lastly, add Thai basil and toss it into the mix. Remove the pan from heat and serve immediately.