In a bowl, combine 2 tablespoons oyster sauce, 3 tablespoons light soy sauce, 1 tablespoon granulated sugar, and 1 teaspoon ground white or black pepper. Add the chicken thighs or breasts, making sure they are well coated with the marinade. Cover and let the chicken marinate for at least 30 minutes. This allows the flavors to absorb into the chicken.

Mix together the all-purpose flour, baking powder, salt, ground white pepper, garlic powder, paprika, and sugar in a shallow dish for dredging the chicken. Prepare a separate bowl filled with cold water. This step ensures the coating will be extra crispy after frying.

Take a piece of marinated chicken from Step 1 and lightly dredge it in the seasoned flour mixture from Step 2, making sure to coat every inch. Dip the chicken in the cold water, careful not to rub off the flour coat. After lifting it out, wait 10 seconds to let excess water drip off, then dredge the chicken again in the seasoned flour mixture. For extra crispiness, you can repeat the water-and-flour coating process 3-4 times, using fresh cold water each time. Let the coated chicken rest for 5 minutes before frying. I find that resting helps the coating adhere better and fry up crunchier.

Pour enough cooking oil into a medium-sized frying pan to cover the surface and heat it over medium heat. Once hot, carefully add the coated chicken (from Step 3) and fry for 20-25 minutes, turning as needed, until golden brown and cooked through. Let the fried chicken rest on a cooling rack for a few minutes to drain excess oil before serving.

Once the chicken is frying, make the spicy sauce. Heat a small amount of oil in a skillet over medium heat. Sauté the quartered onion, smashed garlic cloves, roughly chopped serrano and Thai chiles for 3-4 minutes until the onions are translucent. Add the quartered tomato, cover, and let cook for 1-2 minutes until the tomato softens, then sauté another minute before removing from heat. Let cool slightly, then mash the mixture in a mortar and pestle or food processor. Season with 1/4 teaspoon salt and 1/2 teaspoon sugar, and mix well. For an even bolder flavor, I sometimes add a splash of lime juice at the end.

When ready to serve, smash the fried chicken with the back of a knife or a pestle to make it easier to eat. Arrange the smashed chicken on a plate with steamed white rice, julienned cabbage, and sliced cucumber. Spoon the spicy sauce over the chicken or serve it on the side. Enjoy your meal!

As an alternative to frying, make seasoned panko crumbs by mixing panko breadcrumbs with salt, ground pepper, garlic powder, paprika, and sugar. Coat the marinated chicken (from Step 1) in this mix. Lightly spray with cooking oil and cook in an air fryer at 375°F for 15-20 minutes, flipping halfway and adding more oil as needed. This method is great for a lighter version; I recommend checking at the 15-minute mark for doneness.