Oyster Sauce Chicken

19 Mar

After I made the Buttered Shrimp Dampa Style I have a whole lot of oyster sauce left and not sure what to do with it. I am thinking this recipe is going to be a good solution for all that oyster sauce.

Update: I finally got around to making this recipe and it’s really quite delicious. I do think that the original recipe has way too much sugar in it, so I limited it to 2 tbsp… I think you could even use less than that.


8 chicken thighs

2 tsp minced garlic

2  tbsp white sugar

10 oz bottle of oyster sauce

1/4 cup water

salt and pepper to taste


  • Preheat oven to 400 degrees F (200 degrees C).
  • Place chicken thighs in a lightly greased 9×13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes.
  • Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste.
  • After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.

Original recipe here


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