Wyld Style Chicken Recipe

Marinate

Trim excess fat from the chicken thighs and pat dry. In a bowl, combine 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs vegetable oil, 2 tsp minced garlic, 1 tsp grated ginger and 1/2 tsp black pepper. Add the chicken, toss to coat fully, cover and refrigerate for 20–30 minutes (up to 2 hours).

Cook

Heat a large skillet or grill pan over medium-high heat and add a light drizzle of oil if using a skillet. Remove chicken from the marinade letting excess drip off. Cook the thighs 4–5 minutes per side (internal temperature 165°F / 74°C), until well browned and just cooked through. Transfer to a plate and tent loosely with foil.

Make the glaze

In a small saucepan over medium heat combine 1/2 cup Thai sweet chili sauce, 2 tbs honey, 1 tbs soy sauce, 1 tbs lime juice and 1/2 tsp sesame oil. Bring to a gentle simmer, stirring. Mix 1 tsp cornstarch with 1 tbs water to make a slurry, then whisk into the simmering glaze. Cook 1–2 minutes until glossy and slightly thickened. Taste and adjust balance with a little more lime or soy if needed.

Glaze the chicken

Return the cooked chicken to the skillet over low heat, pour half the glaze over the chicken and spoon while cooking 1–2 minutes so the glaze caramelizes slightly and coats the thighs. Reserve the remaining glaze for serving.

Prep the slaw

In a large bowl combine 2 cups shredded green cabbage, 1/2 cup shredded purple cabbage, 1/2 cup shredded carrot, 1/2 cup chiffonaded basil leaves, 2 thinly sliced scallions and 1/4 cup chopped cilantro (if using).

Make the dressing & toss

In a small jar or bowl whisk together 1 tbs lime juice, 1 tsp fish sauce, 1 tsp rice vinegar, 1/2 tsp sugar, 1 tsp neutral oil, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Pour dressing over the slaw and toss to coat thoroughly. Let sit 5–10 minutes to meld flavors before serving.

Quick-toss the kimchi

Drain 3/4 cup kimchi well and slice into bite-size pieces if needed. In a small bowl combine the kimchi with 1 tbs rice vinegar, 1/2 tsp sugar and 1/2 tsp toasted sesame seeds. Toss and let rest 5 minutes — the vinegar brightens the kimchi and tones heat for a pickled-side contrast.

Slice or chop the glazed chicken into serving-sized pieces. Arrange a bed of jasmine rice or steamed buns if using. Pile a generous portion of Thai basil slaw alongside, add a spoonful of the kimchi pickles, and place chicken on top. Drizzle remaining sweet chili glaze over the chicken, sprinkle fresh basil leaves, microgreens or cilantro, and serve with lime wedges to squeeze over the dish.

Optional: For restaurant-style finishing, sprinkle a few extra toasted sesame seeds and thinly sliced scallions over the finished plate.