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This was FABULOUS!  I love the Slanted Door and wasn't disappointed with this recipe.  Since not everyone in my household eats dark meat, I doubled the recipe and made half with dark meat, and the other with white meat.   I mixed two bowls of the sauce and cooked in two seperate pans.  I couldn't find any Thai chili's at my local grocery, but I substituted just half of a red chili and it worked.  It started carmelizing for me at about 10 minutes and I stirred and watched it carefully so it wouldn't burn from that point on.  It was perfect with jasmine rice and steamed brocolli!  Unfortunately, there no leftovers!  I'll definitely make again.

By CGincal78 | 

January 18, 2009