Ingredients
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4 boneless chicken breasts, with skin
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3 tablespoons sesame oil
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3 tablespoons fish sauce
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1 teaspoon sugar
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4 cloves garlic, peeled and finely chopped
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2 fresh red chilies, seeded and finely chopped
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2 tablespoons chopped cilantro
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9 fluid ounces rice vinegar
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6 ounces sugar
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1 teaspoon salt
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4 cloves garlic, peeled and finely chopped
Instructions
- Mix the marinade ingredients together, pour over chicken and leave it in the fridge to marinate for at least 30 minutes.
- While chicken is in the fridge, prepare the sauce.
- Heat vinegar, sugar in a saucepan over low heat, and stir until dissolved.
- Bring to boil and simmer until the sauce thickens, and a syrup forms.
- (this will only take a minute or two) Pour into a bowl.
- Preheat grill.
- Place chicken about 20cm/8 inches from the heat, and cook both sides until coloured.
- (about 6 minutes on the first side, 4 minutes on the second) Serve with Coriander/Cilantro Sauce and Fragrant Rice.