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1
Combine the rice vinegar, sugar, and chili in a small saucepan over medium heat. Stir until the sugar dissolves. Add the slaked cornstarch and stir continuously until the sauce thickens to a pourable, lightly glossy consistency. Set aside warm. The sauce is ready when it coats the back of a spoon without running immediately.
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2
Whisk the sweet potato starch into the cold water until fully dissolved and no lumps remain. Add the shucked oysters to the slurry and fold gently to coat. The slurry should be fluid but viscous — it should fall from the spoon in a slow, heavy ribbon.
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3
Set a wide, heavy pan or wok over the highest available heat. Add one tablespoon of oil and allow it to heat until the oil shimmers and a drop of slurry added to the edge spits and sets on contact. This is where the dish lives or dies: a pan that is insufficiently hot will steam the starch rather than fry it, and no crispiness will develop.
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4
Pour the oyster-starch slurry into the hot oil in a single layer, spreading to the edges of the pan. Leave undisturbed over high heat until the underside is visibly browned and the edges are crisp and lacy, while the centre remains partially translucent and gelatinous — both states must be present simultaneously.
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5
Pour the beaten egg evenly over the surface. Allow the egg to begin to set at the edges — about 30 seconds — then flip sections of the omelette with a spatula so the egg makes contact with the pan and cooks through. The omelette is done when the egg is just set and the underside has regained its sizzle.
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6
Transfer to a plate immediately. Spoon the sweet chili sauce generously over the entire surface — it is not a condiment on the side but a structural part of the dish. Scatter the fresh herb over and serve at once. The finished omelette should present distinct zones of crispiness and soft gelatinous chew when pressed lightly with a finger.