Updated: Mar 6
It is official! I am partnering with @chillibellasg to bring you a gift set! The gift set contains 2 jars of @chillibellasg's sambal and 7 of my recipes. The recipes contain 5 brand new recipes (including this) and 2 published ones. And for a limited time only, you will get an electronic as well as color-printed-laminated copy. Isn't that cool? You can get it on my Facebook page or my Instagram Shop (updated sold out).
Sadly, this is only available for Singapore residents. Maybe I should think of a way to get these recipes to you lovely people. Anyway, to promote the gift set, I will be posting the recipes (well, technically, not the full detailed ones) these few weeks. Keep a lookout.
This is one of my quick easy go-to recipes whenever I wanna grill or BBQ some chicken. The neat part is not having to marinate the chicken for long hours (or overnight); it also pairs well with my simple slaw (with a bit of an Asian twist). If you are not grilling or BBQ outdoors, you can use a griddle or even a pan to sear the chicken.
Gula Melaka Syrup / Pure Honey
Chinese Rice Wine / Shaoxing Wine
Skinless Boneless Chicken Breast / Thigh
Canola / Sunflower / Grapeseed / Peanut Oil
Cabbage Finely Sliced
Carrot Finely Shredded
Sriracha Powder / Chili Flakes
Griddle / Cast Iron Skillet / Pan
Prepare the chicken.
In a pestle and mortar, add and smash garlic.
Add in the rest of the ingredients except chicken.
Mix until everything is well combined.
*If you’re using chicken breast, tenderize with a meat mallet until almost the same thickness.*
Transfer into a shallow bowl together with the marinade.
Massage the marinade onto the chicken, coating it well.
Cover with cling film and marinate in the fridge for about 2 to 4 hrs.
While the chicken is marinating, let’s prepare the slaw.
Mix all the ingredients in a large bowl.
Toss until well combined.
Set aside in the fridge until ready to serve.
Cooking and assembly.
*If you have an outdoor grill or BBQ, use it to cook the chicken.*
In a griddle, skillet, or pan over medium heat, add in some oil.
Once it reaches the smoking point, add in the chicken.
Cook until 1/2 way thru or until the bottom is lightly charred.
Flip and tilt the griddle, skillet, or pan.
Baste the chicken with all the liquid.
Remove from heat and set aside to rest.
In the same griddle, add the rest of the marinade.
Deglaze and reduce by 1/2. This will be the sauce.
Serve the chicken with the slaw and sauce immediately.
If you are not residing in Singapore, you can replace the sambal with any chili or hot sauce of your preference. Harissa, Sambal Oelek, or Thai Red Chili Sauce will be awesome as well.