Sambal is a hot sauce or paste typically made from a mixture of a variety of chili peppers. When used in recipes, they impart a delicious sun-dried chili aroma.
2 lb chicken (bone-less, or bone-chicken thighs) cut into 2 -inch pieces
2 Tbsp. Sambal paste
1 cup onions, cut into chunks
1 tsp garlic, minced
2 tsp brown sugar
2 Tbsp. vinegar
1 tsp corn starch
1 Tbsp. soy sauce
Salt to taste
1 Tbsp. oil for the marinade
1 Tbsp. oil to sauté
Place chicken pieces in a Ziploc bag. Add the rest of the ingredients, except Sambal paste; combine and let it rest for about 20 minutes or overnight.
Pre-heat the grill to 400-degree F. Place the chicken pieces on a greased sheet and grill for 20 minutes. Remove. Reserve the remaining marinade.
You may also pan roast it on the stove-top for about 10 minutes until the chicken is golden brown. Set aside.
In a large pan on high heat, add a Tbsp. of oil, and the remaining marinade. Once it starts to bubble, add in the grilled chicken pieces and onion chunks. Sauté on high for a minute until the onions get lightly brown. Add the sambal paste and coat evenly.
Turn off the heat. Toss well to combine. Let it rest for a few minutes. Pour it on a serving dish; devour!