Spicy Sweet Thai Chicken Thighs

Steps

1. In a bowl, combine the Thai sweet chili sauce, light soy sauce, rice wine vinegar, fish sauce, lime juice, lime zest, minced garlic, sesame oil, brown sugar, and corn starch. Mix well and set aside.
2. Season both sides of the chicken thighs with salt and black pepper.
3. Heat a skillet over medium-high heat with enough oil to coat the bottom. Place the chicken thighs skin side down in the pan.
4. Cook for three to four minutes, or until a nice golden crust forms and the chicken releases easily from the pan.
5. Flip the chicken and cook for an additional two to three minutes, then remove from the pan.
6. Reduce heat to medium. Drain most of the oil and chicken fat from the pan.
7. Stir the prepared sauce into the pan, cooking and stirring for one to two minutes, making sure to scrape all flavor off the bottom of the pan.
8. Turn off the heat.
9. Preheat your oven to 400°F.
10. Add the diced yellow onion, diced red bell pepper, and sliced carrot to the pan. Stir to coat the vegetables.
11. Return the chicken thighs (skin side up) to the pan, ensuring they are covered with all the juices.
12. Cover tightly with foil and bake in the 400°F oven for 20 minutes.
13. After 20 minutes, baste the chicken with the sauce. Return it to the oven uncovered for another 10 to 15 minutes.
14. Baste the chicken one final time. Transfer to the broiler and cook for one to two minutes to crisp up the skin.
15. Garnish the finished dish with chopped green onions, roasted peanuts, Thai basil, and red chilies.