- 1 1/2 lbs skinless, boneless chicken thighs or breast
- 1/3 cup brown sugar
- 1/3 cup chili paste (sambal oelek)
- 1/2 cup rice vinegar
- 1/4 cup fish sauce
- 1/4 cup sriracha
- 1" ginger, peeled and grated
If using breasts, butterfly the thick part so they lay flat. Prick the chicken all over using a fork. Set aside.
Combine the remaining ingredients. Use half to marinate the chicken before grilling or sauteing over high heat.
Heat the other half in a small saucepan, first brining to a boil, and then simmering until reduced by half. Use as a glaze while cooking and to finish the dish.