It's very easy to make and doesn't need a whole lot of ingredients. The recipe calls for Thai sweet chilli sauce and there are lots of brands to choose from. I often choose one from the Asian aisle that is made in Thailand and has less sodium than the others. My mother in law bought me a bottle from M&M and it is actually very tasty as well. In any case, it's a great condiment to have in the fridge if you don't have it there already.
2/3 cup of Thai sweet chilli sauce
1/4 cup of low sodium soy sauce
2 tbsp packed brown sugar
2 tbsp of finely chopped garlic
2 tsp of sriracha
16 boneless skinless chicken thighs
salt and pepper
1/4 cup of corn starch
3 tbsp of veg oil
Combine the sweet chilli sauce, soy sauce, brown sugar, garlic and sriracha in a bowl and set aside. Pat the chicken dry with paper towels and season with salt and pepper. Dust the chicken thighs with cornstarch tossing lightly to coat.
Heat 2 tbsp of oil in a large frying pan over a high heat. Working in batches, sear the chicken for about 3 min per side or until lightly golden. Remove chicken and set aside, continuing with the rest of the chicken, adding oil as needed.
When all the chicken is seared, turn the heat to medium, add the sauce to the pan and bring to a boil. Return the chicken to the sauce, coating all the pieces. Simmer for about 10 minutes, giving the chicken an occasional toss. When done, the sauce should be thick and the chicken tender. Top with toasted sesame seeds and chopped green onions, serve with rice.
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