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1
Preheat your oven to 160C or 320F.
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2
Chop off the chickens wings and legs and separate the thigh from the drumstick and the wingtip from the wing.
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3
Leave the skin on the breast and cut these into 4 or 5 pieces.
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4
(If you don't feel comfortable chopping up a whole chicken you could just use wings or small drumsticks).
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5
Mix 2 tablespoons of every spice into a bowl and roll the chicken in this mix until everything is covered.
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6
Heat 4/5 tblsp of vegetable oil in a frying pan and add the chicken.
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7
Be careful not to burn the spices.
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8
Brown in 2 or 3 minutes and place in the oven on a tray for about 15 minutes.
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9
Clean the frying pan.
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10
You're going to need it again.
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11
After 15 minutes, take out the chicken and it put back in the clean frying pan.
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12
Over a low heat add the sweet chili sauce.
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13
Add enough to cover all of the chicken pieces.
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14
Leave over a low heat and keep scooping the sauce back onto the chicken.
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15
You will know when the sauce is thick enough when it sticks to the chicken and doesn't run off any more and is sticky.
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16
DO NOT turn up the heat in this last step!
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17
the spices and the sweet sauce will burn and go black and bitter!
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18
Hey presto you're done!
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19
serve with some white rice and vegetables of choice or as a snack.
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20
Eat with hands!
