Mix the chicken legs with fish sauce and sugar; Let sit while preparing other ingredients.
1.3 lb boneless skinless chicken legs, chicken legs, 2 teaspoons of fish sauce, 1 teaspoon of sugar
If you use large chilli flakes or entire chilia, flash them in a coffee grinder to turn them into finer flakes.
3-4 teaspoons of chilli flakes or chili powder
Make the sauce by combining and stirring the oyster sauce, the golden mountain sauce, water and sugar to dissolve the sugar.
1 tablespoon of oyster sauce, 1 tablespoon of golden mountain sauce or soy sauce, 1 ½ teaspoon of sugar, 2 tablespoons of water
Heat the wok over strong heat until you are very hot, and then add just enough oil to coat the floor. Add the chicken and spread it into a layer and let it fry for about 2 minutes until the underside is brown. Give the chicken a flip so that most of the pieces are turned over (don’t worry about each piece) and let it cook for another 2 minutes on the other, and stir it occasionally until the chicken is completely cooked.
2 tablespoons of neutral oil
Take the chicken out of the pan and leave all the oil and juices behind.
In the same wok, add the garlic with the heat. Turn the heat to the medium and fry the garlic until you become gold. Add the Chili flakes and stir for about 30 seconds until the chillies are darkened and slightly darkened.
8 cloves garlic
As soon as the chillies are roasted, add the sauce immediately (do this quickly if the chillies burn quickly) and stir yourself to mix. Let the sauce simmer for 15-30 seconds until it is slightly reduced.
Add the chicken together with all collected juices and throw the chicken into the sauce until all the pieces are covered. If there is a lot of sauce pool, they continue to cook to dry it a little. There will be some oil pooling, but most of the sauce should be reduced so that the chicken pieces coat.
Plate and top with chopped green onions, coriander or Thai basil leaves, if desired. Enjoy with jasmine rice!
Chopped green onions, coriander or Thai basil leaves
