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Cut chicken into smaller pieces and marinate in milk, salt, oyster sauce, pepper and fish sauce for 20 minutes
While waiting, prep your soy garlic sauce - make two versions if desired, one with peppers and one without peppers
Clean and prep shredded scallions and keep them in ice cold water until ready to garnish
When chicken is done marinating, add potato starch and minced garlic to the marinade and mix well until no starch clumps remain
Preheat a skillet over medium heat and add 2 tbsp of oil
Lower the heat to medium low and add chicken mixture to the pan and cook until the underside turns golden and crispy
Flip and cook the other side until the same texture is achieved, cooking thoroughly until chicken is cooked through, adding additional oil as needed
Once chicken pancake is cooked, drizzle the sauce on top and garnish with shredded scallions