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1
Place the chicken in a large bowl with the soy sauce and half the garlic, ginger, and hot pepper flakes.
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2
Toss well to coat and proceed or cover and refrigerate for up to a day.
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3
Put the oil in a large deep nonstick skillet over medium-high heat.
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4
After a minute or so, when the oil is hot, remove the chicken from its marinade and add it, skin side down, to the skillet.
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5
Brown it well on both sides, rotating and turning the pieces as necessary, about 10 minutes (the soy will help it brown faster than usual).
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6
Then lower the heat and continue to cook, turning as necessary, until the chicken is cooked through, about 15 minutes longer, removing the pieces as they finish cooking.
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7
At this point you can serve the chicken with the lime wedges if you like, hot, warm, or at room temperature, garnished with cilantro.
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8
Or proceed to the next step.
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9
Turn the heat to low and add the sugar and remaining garlic, ginger, and hot pepper flakes to the skillet, along with 2 tablespoons water.
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10
Raise the heat to high and cook, stirring occasionally, until the sugar melts and the sauce thickens and becomes foamy (youll know it when you see it), about 5 minutes.
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11
Add the nam pla and any juices that have accumulated around the chicken and cook for another minute, then return the chicken to the pan and cook, turning the pieces in the sauce a few times until they are nicely glazed and the chicken is hot.
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12
Remove it from the skillet, spoon the sauce over it, garnish with cilantro, and serve.
