In a medium bowl, mix the chicken thighs with the fish sauce and 1 teaspoon of sugar. Allow it to marinate while you prep the other ingredients (about 10-15 minutes).

Blitz the chili flakes in a coffee grinder if you’re using larger flakes that you want to break down for even distribution.

In a small bowl, combine the oyster sauce, Golden Mountain Sauce, 2 tablespoons of water, and 1 ½ teaspoons of sugar. Stir until the sugar is fully dissolved.

Preheat a wok over high heat. Add enough neutral oil to coat the bottom. Once shimmering, add the marinated chicken in a single layer, searing for about 2 minutes without moving it for a nice crust.

Flip the chicken with tongs and cook for another 2 minutes until fully cooked through (the internal temperature should reach 165°F). Remove from the pan and set aside.

In the same wok, reduce the heat to medium and add the chopped garlic, sautéing until golden (about 30 seconds).

Immediately toss in the chili flakes and stir for another 30 seconds, allowing the spices to bloom with fragrance.

Quickly add the sauce you prepared, stirring as it simmers and reduces for about 15-30 seconds until slightly thickened.

Add the crispy chicken back into the wok, tossing to ensure it’s evenly coated in that delicious sauce. If the sauce pools, continue cooking for a couple of minutes to reduce further.

Plate the chicken and garnish generously with green onions, cilantro, or Thai basil. Serve alongside fluffy jasmine rice to soak up all that incredible sauce!