In a small pot or wok over medium-low heat, pour in enough oil (about 1/4 cup is ideal) to cover the bottom.

Drop in one piece of chopped garlic as a heat tester. Once it begins to bubble, add the rest of the garlic.

Fry, stirring frequently, until the garlic is golden brown and bubbling subsides—around 3-5 minutes.

Strain the garlic from the oil, placing it on a paper towel-lined plate to absorb excess oil. Reserve the oil for frying the Brussels sprouts.

In a large skillet, heat enough oil (generally 2 tablespoons is a good start) to coat the bottom. Increase your heat to medium-high.

Place the Brussels sprouts cut side down, filling the pan without overcrowding. Cook for about 4 minutes and avoid stirring to get a golden-brown outer layer.

Once the first side is beautifully browned, flip them over and cook the other side for an additional minute.

If there are leftover sprouts, remove the first batch and add a little more oil before repeating the process until all sprouts are done.

After frying the final batch, combine all the sprouts back in the pan, heat for 10-15 seconds, then add fish sauce, maple syrup, and white pepper. Toss everything to coat well.