In a small bowl, combine chicken broth, oyster sauce and soy sauce and set aside.

Put flour into a shallow plate. Lightly beat egg in a second shallow plate. Put panko into a third shallow plate. Be prepared to add more panko, if necessary.

Lay the chicken flat and season with kosher salt and pepper.

Lightly dredge each piece of chicken in flour, shaking off the excess. Then coat the floured chicken in the egg. Followed by the panko, lightly pressing the panko into the chicken so that it adheres better. Set them aside on a wire rack.

In a large frying pan on medium heat, add ½ inch oil and heat to 350-375℉.

Gently place the chicken into the oil, without overcrowding and cook for 3-5 minutes. Flip over when golden brown and cook for additional 3-5 minutes depending on the size of the pieces. Repeat with a second batch if necessary. Place cooked chicken on a paper towel to drain excess oil.

In the same frying pan, fry 2 eggs at a time, sunny side up. Remove and set aside.

In a small pot on medium heat, add the gravy mixture and bring to a simmer. Meanwhile, in the same bowl, dissolve cornstarch with cool water to make a slurry. Stir in the cornstarch slurry and cook until the gravy starts to simmer and thicken.

Place a large scoop of rice on a plate, top with chicken, then gravy, then fried egg and garnish with chives.