Sweet chilli lime crispy skin chicken

Method

1. Cook jasmine rice in a rice cooker or pot
2. Trim chicken, and pat dry with paper towel
3. Season skin side of chicken thigh with sea salt, season meat side with salt, white pepper and MSG
4. Heat pan to medium high, add neutral oil, lightly press chicken thigh into pan and cook rotating occasionally for an even sear until skin is golden Maybe 4-5 minutes and then flip and lower heat and cook meat side down for a further 3-4 minutes.
5. While chicken is cooking, wash and slice spring onion, wash and pick coriander.
6. To make the sauce combine sweet chilli with lime juice, fish sauce, sesame oil, minced garlic and ginger , abc chilli sauce and if you like it extra spicy add Thai Birds Eye chillies the measurements of each ingredient can be changed to suit your own preference of flavours. Sweet, spicy, salty, acidic.
7. Plate rice in bowl, slice chicken and place on top of rice, dress chicken and rice with the sauce, top with crispy shallots, spring onions and coriander.