In a bowl, mix oyster sauce, ketchup, sweet soy sauce, Worcestershire sauce, sesame oil, five-spice powder, grated garlic, grated ginger, chicken bouillon powder, and granulated sugar. Stir well.

Marinate the chicken with the sauce mixture and black pepper. Mix well and let it sit for 30 minutes at room temperature.

Heat a little oil, sauté the chicken until browned on all sides, then add a little water and cook until the water reduces. Set aside.

Reheat a little oil, sauté the garlic and shallots until fragrant, then add the red chili peppers, bird's eye chilies, green onion, remaining sauce, pasta, and water. Cook until the liquid reduces.