I make this as delicious as I can without a ton of salt which is generally synonymous with a lot of restaurant-style Chinese food. This is a pretty authentic recipe eaten in and around Sichuan, China, but definitely not just there.
This is my take on a mind blowing grilled chicken I had when I was in Bangkok. No it was not street side, nor was it at some “cafeteria” stall or at some fancy “hi-so” hangout. It was deep in the recesses of a Mall which is not that surprising if you have been to Bangkok.
This is a Vietnamese home-run from Phú Quốc island. I have carefully measured out everything so there is no guess work. Just tasty chicken which I call my “Le Viet” special – French influenced, Vietnamese deliciousness. ‘Nuff said.