Let’s get cooking.
Cut the 650 g chicken thighs into roughly 2 cm pieces and mince the garlic. Mix the dark and light soy sauces, oyster sauce, garlic, brown sugar, honey, rice vinegar and sesame oil in a bowl, stirring to break up sugar lumps.
Add the chicken and turn to coat. Cover and marinate in the fridge for 15 minutes. Meanwhile, start the 300 g jasmine rice using the method and water quantity on its packet, and slice the spring onions.
Heat the 1 tbsp neutral oil in a large frying pan over medium heat. Add the chicken and all its marinade, spreading the pieces into a shallow layer. If the pan is too small, divide the oil and mixture between as many batches as needed.
Cook for about 10–12 minutes, turning and stirring regularly. Keep the sauce gently bubbling. If the sugars start to darken or stick before the chicken is done, lower the heat and stir in a tablespoon of water.
Check the centre of the largest chicken pieces reaches 75°C for 30 seconds. Once cooked, let excess liquid bubble away, stirring, until the sauce clings to the chicken as a shiny glaze. Stop before it becomes dry or burns.
Fluff the rice and divide between 4 bowls. Spoon over the chicken and any glaze left in the pan, then scatter with spring onions and serve.
