Bring a pot of water to a boil and add 1 tsp of salt.

Add the okra to the boiling water and cook for about 2-3 minutes until tender but still crisp. Drain and set aside.

In a small bowl, mix the corn starch with a little bit of the 250 ml water to make a slurry. Set aside.

In a saucepan, heat a small amount of cooking oil over medium heat. Add the minced garlic and chopped chili, sautéing until fragrant.

Add the soy sauce, oyster sauce, sugar, ¼ tsp salt, and chicken powder to the saucepan. Stir to combine.

Pour in the remaining water and bring the mixture to a boil.

Slowly add the corn starch slurry to the boiling sauce, stirring continuously until the sauce thickens.

Remove the sauce from heat and stir in the sesame oil.

Pour the sauce over the cooked okra and mix well to coat evenly.

Allow the okra to cool to room temperature, then refrigerate for at least 30 minutes before serving.