Honey Tumeric Chicken

Ingredients: (Serves 2)
4 chicken thighs (deboned but skin-on) - I slice them into few smaller pieces for each thighs.
2 cloves garlic (grated)
1 1/2 tbsp honey
1 tbsp. oyster sauce
3/4 tsp. tumeric powder
1 pinch chili powder
1 pinch salt
1 tbsp. cooking oil

Methods:

1. In a container, add garlic, honey, oyster sauce, tumeric powder, chili powder and salt to the chicken, stir to combine well and let marinade until time for cooking.
2. In a heated skillet/wok (heavy bottom)  on medium heat add the cooking oil.  Arrange the chicken pieces in single layer over the skillet/wok, (you might need to cook it in 2 batches).  Pan-fry on both sides until they turn golden brown.  Dish out onto a serving dish, and continue cooking with the rest.

Note: 

1. The original recipe use the whole chicken thighs without cutting them into smaller pieces, but I prefer bite-size pieces which is easy to serve with rice, as in a Chinese meal.  However, if you are intending to serve it whole with some side dish, as in a Western meal, then it's better to leave it whole.

I adapted this recipe from 'rasamalaysia.com' with slight amendment to suit my cooking preference.