As hubby do not eat spicy food, this was for me. I only used one deboned thigh, but left the skin on. The only ingredients I had to buy were the Thai sweet chili sauce, and the Sriracha.
I did simplified the steps, but it still turned out as simple, but delicious. I probably will make this dish again (how else will I finish off the balance of the chili sauces I bought!).
I paired it with white Jasmine fragrance rice.
Dorie has provided a recipe option using pork tenderloin too. Will explore this option when the wet market resumes business after the Chinese New Year holidays.
We at, Cook the Book Fridays,
are cooking from
Everyday Dorie, The Way I Cook
Recipe from page 114-116
for putting everything into order and making it happen!
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