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A classic Malaysian or Indonesian dish, quite spicy but with a hint of sweetness. Commonly served with green beans or snake beans and steamed coconut rice. Ordinary rice would be fine to use. Accompany this dish with a sweet but hot dipping sauce, made from the same marinade.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 10-15 minutes

INGREDIENTS:

For the chicken
8 boneless skinless chicken thighs or 4 chicken breasts cut in half

For the marinade and sauce
2 tbsp sriracha chili sauce
2 tbsp ketjap manis (sweet soy sauce)
4 tbsp soft brown sugar
4 tbsp rice wine vinegar or if not, use mirin or sherry vinegar
1 lime, juice and grated zest
1 tsp ground coriander
2 cloves garlic, minced or crushed

METHOD:

First make the marinade by combining all the ingredients, apart from the garlic. Leave in the fridge for at least 2 hours, or even better, overnight.

Using half the marinade, add the minced garlic, mix to combine and toss the chicken so that it is really well coated.

Drizzle either a frying pan, chargrill pan or barbecue with a little oil. Grill the chicken or pan fry until it is cooked through and a glorious color on the outside. Remove the dip from the fridge.

Steam the green beans and rice to your liking, serve with the dipping sauce to one side.