Vietnamese/Cambodia Baked Chicekn

Ingredients:

500g boneless chicken thigh

Marinade

4 cloves garlic

1 tbsp black pepper

1 lemongrass

2 tbsp palm sugar

2 tbsp oyster sauce

2 tbsp fish sauce

2 tbsp light soy sauce

2 tbsp sambal oelek

1 bunch coriander

1 lime ~ juice

Salt to taste

Directions/Instructions:

1. Wash the chicken and pat dry.
2. Use mortar and pestle, and pound the lemongrass, garlic, coriander, and palm sugar.
3. Add the sambal oelek, oyster sauce, fish sauce, light soy sauce, black pepper, and lime juice in a small bowl.  Stir to mix together.
4. Then add the paste mixture to the sauce mixture.  Mix them together to combine.
5. In a ziplock bag, add the chicken and marinade sauce.  Massage the chicken to coat well.  Marinade in the fridge overnight.
6. Preheat the oven to 180-200 deg C and line a baking sheet with parchment paper or aluminum foil.
7. Place the marinade chicken on the baking rack and bake for 40 mins (Flip halfway through 30 mins, brush the chicken's juices, and brush every 15 mins until the skin is browned and crispy.)