- ½ kg chicken thigh fillet
- ½ tsp UFC iodized salt
- ¼ tsp UFC ground pepper
- ½ cup Silver Swan Soy Sauce
- ½ cup brown sugar
- 1 Tbsp Golden Fiesta palm oil
- Season chicken with salt and pepper. Let stand for 30 minutes.
- Combine soy sauce and sugar. Simmer until sugar is just dissolved. Divide mixture. Use half as basting sauce.
- Heat oil. Cook chicken while basting with sauce, until done on both sides.
- Serve with remaining sauce on the side.