Cut boneless chicken thighs into bite sized chunks.

Gather and prep all ingredients. Cut dried chillies to remove the seeds then soak for 5mins to rehydrate. Chop brown and red onions. Next, peel and crush garlics. Chop spring onions or scallions. Separate the white parts and the green. See pic below for reference. To make corn slurry, mix and dilute 1 teaspoon of corn starch or corn flour with 2/3 cups of water. When using it later, stir well before adding it to the pan.

Measure all seasonings and sauces.

Heat a tbsp of oil in a wide skillet or pan (Alternatively, you can also use oil spray). In two batches, over medium heat, sear chicken pieces until they are LIGHTLY browned or golden. See pic for reference. Once the second batch is LIGHTLY browned or golden, add the first one back into the pan. You don't have to cook this in batches if you use less than 1 kg of boneless chicken pieces.

Add chopped red onion and chillies. Cook for 2 mins or until the onion is lightly soften. Add in crushed garlic and the white stems of spring onions or scallions. Stir to mix for less than a minute. Add the sauce - Oyster sauce, light and dark soy sauce. Stir few times to mix. Add 2 tsp of sugar, 1 generous pinch of white pepper powder and 1/3 cup of Chinese Rice wine. See ✅️C. INGREDIENT VARIATION list for substitution (if you don't have or use chinese wine). Stir few times to mix.

Lastly, add corn starch solution or slurry to thicken the sauce. Stir again and give it a taste. Adjust seasonings accordingly if needed. Add the green parts of chopped green onions or scallions. Give it one last mix. Once all good, Remove the pan from the heat and transfer into a serving dish. Serve hot.