Chili garlic chicken

Trim excess fat off the chicken thighs and cut into half inch thick slices; cut down any very long pieces.

Marinate the chicken in fish sauce and a little sugar.

Stir oyster sauce, Golden Mountain sauce or soy sauce, sugar and water until the sugar dissolves.

If the chili flakes are large, blitz them smaller in a coffee grinder.

Heat oil in the pan on high until it smokes, add the chicken in one layer; two batches avoid crowding.

Sear about two minutes per side, then stir now and then until cooked through.

Take the chicken out, leaving the oil and juices in the pan.

Add the garlic to the warm pan before turning the heat on, then cook on medium a couple of minutes until golden; add oil if the pan looks dry.

Add the chili flakes and fry a few seconds, adding a little more oil, until they smell toasted; do not let them burn.

Add the sauce and let it reduce a little so the dish stays relatively dry.

Return the chicken, crank the heat and cook the sauce down until the chicken is thoroughly coated.

Garnish with green onions or Thai basil and serve with jasmine rice.