Sweet and Spicy Thai Chicken

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  680g

• Sweet Chili Sauce

  Dragonfly

  12 tbsp or 180g

• Soy sauce

  Low sodium, Shoyu

  ⅓ cup or 85g

• Brown sugar

  ¼ cup packed or 55g

• Sauce, hot chile, sriracha

  6 tsp or 30g

• Garlic

  Raw

  3 tsp or 8g

• Rice wine vinegar

  ¼ cup or 60g

• Fish sauce

  Ready-to-serve

  3 tbsp or 54g

• Lemon Grass Paste

  Gourmet Garden

  3 tsp or 16g

• Lime juice

  Raw

  1 tbsp or 15g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Rice wine vinegar

  ½ cup or 119g

• Salt

  Table

  4 dash or 2g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Garlic

  Raw

  2 tsp or 6g

• Carrots

  Raw

  ½ cup grated or 55g

• Cucumber

  Peeled, raw

  ½ medium or 101g

Directions

1. For the pickled veggies: Combine all ingredients in a jar. Cover tightly, shake vigorously. Chill at least 1 hour or up to overnight.
2. For the glaze: Whisk together all glaze ingredients in a medium bowl. Reserve half of the glaze and set aside.
3. Add remaining half of the glaze to a medium sauce pan, bring to a boil and cook for five minutes.
4. Remove from heat and allow to cool and thicken while you cook the chicken.
5. Stovetop method: Combine chicken and reserved glaze in a skillet over medium heat. Cook 5-8 minutes (depending on the thickness of the chicken pieces). Turn, cook another 5-8 minutes until cooked through. Remove from heat. Top with thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!
6. Grill method: Combine chicken and reserved glaze. Cover and chill for 30 minutes. Preheat grill to medium-low and oil the grates. Use tongs to transfer chicken to the grill (discard excess glaze marinade) and grill for 5-8 minutes on each side, depending on the thickness of the chicken. Top with thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!
7. Source: www.lecremedelacrumb.com/glazed-thai-chicken/