Pour 1 tablespoon of vegetable oil into a large pan over medium heat. Carefully place the chicken thighs skin-side down and cook until they are beautifully browned, about 5-7 minutes.

Remove the chicken and set aside on a plate. In the same pan, toss in the minced garlic, diced shallot, and onion. Sauté until softened, approximately 3-4 minutes, stirring occasionally to prevent burning.

Stir in the ground black pepper, tomato paste, and Chinese rice wine or sake. Mix everything well and let the ingredients caramelize slightly for about 2 minutes, creating a rich flavor base.

Pour in the low-sodium chicken broth and water. Bring this delightful mixture to a gentle simmer, allowing all the flavors to meld beautifully together for about 5 minutes.

Return the browned chicken to the pan, cover with a lid, and cook until the chicken is fully cooked through, about 20 minutes. You'll know it's ready when it reaches an internal temperature of 165°F.

While the chicken is cooking, grab another pan and heat 2 tablespoons of vegetable oil. Whisk in the flour to prepare the roux, cooking until it turns a lovely golden color, around 2-3 minutes.

Now, stir the roux into the chicken mixture, along with the sugar, Worcestershire sauce, dark soy sauce, salt, corn starch, soy sauce, oyster sauce, and a dash of white pepper. Mix thoroughly until everything is well combined.

Let it cook for another 5-7 minutes, stirring frequently, until the sauce is thick and clings beautifully to the chicken. If you like, add unsalted butter for an extra creamy touch!