Directions
Prepare the Aromatics:
Heat the oil in a wok or large skillet over high heat. When the oil begins to shimmer, add the minced garlic and finely chopped Thai chilies. Stir-fry briskly for about 30 seconds, just until fragrant and the garlic starts to turn a light golden color. This step releases the intense aromas that form the backbone of the dish. Be careful not to let the garlic burn—it should stay pale golden for a delicate flavor rather than bitterness.
Cook the Chicken:
Add the chicken mince to the pan. Use a spatula to break up the meat into small crumbles as it cooks. Stir continuously to ensure even browning and to prevent clumping. Cook for 3–4 minutes, or until the chicken is no longer pink and has a slightly caramelized appearance. The sizzling sound should be steady—if the heat drops, the meat will steam instead of sear, which can dull the flavor.
Add the Seasonings:
Once the chicken is cooked, pour in the oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar. Stir well to combine, coating the meat evenly with the rich, glossy mixture. Add the 1/4 cup of water to help the sauce blend and slightly thicken as it cooks. Continue stir-frying for 2–3 minutes until the sauce has reduced slightly and clings to the meat, creating a savory glaze with a hint of sweetness and spice.
