▶ Tap a timecode to jump to roughly that moment in the video.
1
Mix the soy sauce, oyster sauce, sriracha, red pepper powder, sweet chili sauce, starch syrup, minced garlic and pepper together to make the sauce; set aside.
2
Add a bit of oil and pan-fry the chicken thighs on both sides until golden and cooked through, then remove and cut into pieces. Prepare sliced Cheongyang chili and green onion.
3
Return the cut chicken along with the chili and green onion to the pan and stir-fry briefly.
4
Pour the prepared sauce into one side of the pan, let it come to a boil, then mix evenly with the chicken.
5
Optionally add pre-blanched, softened rice cake and stir-fry for another 1-2 minutes until the sauce thickens and slightly caramelizes for extra flavor, then remove from heat.
PrimedTableBETA
