Start by cutting your chicken into bite-sized pieces. Pat them dry.

Coat the chicken pieces with tempura flour.

Heat oil in a wok or a pot of oil to 350°F (175°C). Carefully lower the battered chicken into the hot oil and fry the chicken until golden and cooked through.

Drain on a wire rack or on paper towels to remove excess oil.

Heat a wok or pan over medium heat. Add your garlic and chili paste, frying and stirring constantly until it becomes fragrant.

Add water, oyster sauce, light soy, and sugar to the pan and continue to stir until all ingredients are well mixed.

Toss in your prepped vegetables, onions, green onions, bell peppers, and the optional chilies. Coat them with the paste and continue to cook until soft to your liking.

Add the pre-fried chicken to the wok. Stir thoroughly to coat the chicken in the prik pao paste. Garnish with green onions and remove the dish from heat. Serve asap with rice.