Directions

To Make

1. Season chicken with salt and pepper. Heat 1½ tbsp oil in a large frying pan over medium-high heat. Place chicken in pan, skin side down and sear for 5-6 mins or until golden brown. Flip chicken over and cook for a further 2-3 mins. Remove from heat and set aside.
2. Wipe the pan clean. Return to medium-low heat with remaining oil. Add garlic, fry for 30 seconds, until it just starts to sizzle then add sugar and Squid Brand Fish Sauce. Stir through to combine. Add rice wine vinegar and water, bring to a boil.
3. Return chicken to the pan, skin side up and simmer for 3-4 mins. Reduce heat to low, turn chicken over and simmer for a further 3-4 mins. Flip chicken again, cover and simmer for 8-10 mins or until chicken is cooked through and the sauce has thickened. Uncover and simmer for another 2 mins if the sauce needs further reduction until thick and glossy.
4. In a mixing bowl, toss chilli, coriander, spring onion, wombok and cabbage together to make a salad.
5. Plate chicken with a drizzle of sauce. Serve with salad, steamed rice and remaining sauce.