In a bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, dark sweet soy sauce, brown sugar, vinegar and sesame oil. Stir in the chicken stock. This makes a generous, pourable sauce. Set aside the cornflour slurry for later.

Heat a large, deep frying pan over high heat. When it’s hot enough (a drop of water should bead and glide across the surface), add the vegetable oil. Season the chicken thighs lightly with salt, then add them smooth-side down. Turn the heat to medium-high and cook for 4-5 minutes each side or until golden and just cooked through. Don’t move them too early…you want that beautiful, even sear to develop before flipping.

Lower the heat slightly and push the chicken to one side of the pan. Add the garlic to the clear side and stir-fry for about 20 seconds until fragrant (but not browned). Move the chicken back into the centre, then pour in the prepared sauce. Let it bubble for 2-3 minutes, stirring occasionally to dissolve the sugar and lift any caramelised bits from the base of the pan. Add the cornflour slurry and stir for another minute until the sauce turns glossy and smooth. Re-distribute the chicken pieces through the sauce, tossing and turning them to coat completely. You want each piece glistening and that extra sauce ready to pour.

Slice the chicken and spoon it over bowls of steamed rice. Pour the dark, glossy sauce generously around the rice so it pools slightly. Top with the sliced spring onions and chillies for heat and colour.