Sambal Chicken

Step 1

Preheat your broiler and move the rack to 6 inches below the heat.

Step 2

Season the chicken thighs on all sides with kosher salt and back pepper.Place a heavy bottom pan on the stove over medium-high heat and add in the coconut oil. When the pan is hot, place the chicken, skin side down in the pan, working in batches if necessary. Continue to cook the chicken skin side down for about 8-10 minutes, or until the skin is crisp and releases from the pan. Adjust the heat as necessary to prevent burning.Turn the chicken over and cook for an additional 5 minutes

Step 3

While the chicken is cooking, whisk all of the glaze ingredients together in a bowl, making sure the cornstarch is well blended in. Set aside.

Step 4

When the chicken has cooked on both sides, remove it from the pan to a clean plate and set aside.

Step 5

Add the glaze to the pan and whisk, allowing it to come to a boil quickly. It will thicken fast, 1-2 minutes.Place the chicken back into the pan, skin side up, and spoon the glaze over top. Place the pan under the preheated broiler for 3-5 minutes or until the chicken is just starting to get dark and crisp. **STAY CLOSE BY** The internal temperature of the chicken should be 165°F.°

Step 6

Garnish the chicken with sliced spring onions, sesame seeds, and lime wedges.