Heat olive oil in a large frying pan on medium-high heat.

Add chicken drumettes to the pan.

Cook drumettes for about 15 minutes, turning occasionally, until browned and cooked through.

Drain any excess oil from the pan.

Add chopped garlic, grated ginger, and chopped shallots to the pan.

Cook for 3 to 4 minutes, stirring frequently, until fragrant.

Add plum sauce and soy sauce to the pan and stir well.

In a small bowl, mix tapioca starch and water until smooth.

Add the tapioca starch mixture to the pan in small amounts, stirring constantly.

Continue cooking until the sauce thickens slightly, about 2 minutes.

Serve hot.