• Step One: Preparing – Mix the chicken thighs with soy sauce, oyster sauce, pepper and corn starch, then marinate for 10 minutes. Meanwhile, cut the scallions, separating the white parts from the green parts.
• Step Two: Pan frying chicken – Add the chicken pieces to a non-stick pan with oil over medium heat and pan fry until fully cooked.
• Step Three: Adding scallions – Add the white parts of the scallions to the chicken and cook until softened. If you’re using larger chicken pieces or pieces with bones, cover the pan with a lid and cook until the chicken is thoroughly cooked. Finally, add the green parts of the scallions and stir for 10-20 seconds to cook them.
• Step Four: serving – Sprinkle more pepper powder or scallions if desired and serve with rice or noodles.

Recipe Notes:

• Food safety: When cooking chicken dishes, safety comes first. Make sure the chicken is fully cooked through. If you’ve cut the pieces larger, you’ll need to cook them for a bit longer.
• Non-Stick Pan: A non-stick pan works best for this dish, especially since we use corn starch in the recipe.
• Sugar: You can add sugar or honey if you prefer a sweeter taste, but I find that scallions become sweet enough once cooked.