Ingredients

Scale

500 g (1 lb) boneless chicken thighs, cut into bite-sized pieces

2 tablespoons vegetable oil

3 cloves garlic, minced

3 shallots, finely chopped

2 red chilies, sliced

2 sprigs curry leaves

1 tablespoon dried shrimp, soaked and chopped

1 teaspoon chili flakes (optional)

For the Sauce:

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 teaspoon dark soy sauce

1 tablespoon hoisin sauce

1 teaspoon sugar

¼ teaspoon white pepper

2 tablespoons water

Instructions

Prepare the Sauce:

In a small bowl, mix oyster sauce, soy sauce, dark soy sauce, hoisin sauce, sugar, white pepper, and water. Set aside.

Cook the Chicken:

Heat 1 tablespoon oil in a pan over medium-high heat. Add chicken and stir-fry until golden brown and cooked through. Remove and set aside.

Sauté the Aromatics:

In the same pan, add another tablespoon of oil. Sauté garlic, shallots, red chilies, curry leaves, dried shrimp, and chili flakes until fragrant.

Combine and Simmer:

Return the cooked chicken to the pan. Pour in the prepared sauce and toss everything together. Cook for another 2–3 minutes until the sauce thickens and coats the chicken well.

Serve:

Transfer to a serving plate and enjoy with steamed rice.