Crispy Chicken Thighswith Lime Chili Sauce and Fried Rice

Combine grated ginger, minced garlic, fish sauce, rice wine, and rapeseed oil in a bowl; mix well to form a marinade.

Add the chicken thighs, skin side up, to the bowl; toss to coat evenly and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 425°F (428°F). Line a baking tray with parchment paper and arrange the marinated chicken thighs skin side up; pour any remaining marinade over them.

Roast the chicken for 35 minutes, or until the skin is crisp and the meat reaches an internal temperature of 167°F (165°F).

While the chicken roasts, thinly slice the shallot, finely dice the lemongrass stalk, and chop the red chili with seeds.

Heat a splash of oil in a large skillet over high heat; add the shallot, lemongrass, and chili, stirring until fragrant and softened, about 1–2 minutes.

Add the cold rice to the skillet, breaking up any clumps; stir‑fry for 2–3 minutes until the rice is heated through.

Season the rice with a splash of fish sauce, a single drop of sesame oil, and lime juice; toss and cook until any excess liquid evaporates, about 1 minute.

Remove the roasted chicken from the oven and brush each piece with sweet chili sauce; return to the oven for an additional 10 minutes to caramelize the glaze.

Plate the fried rice, top with two chicken thighs, drizzle with extra lime juice, sprinkle chopped coriander and toasted cashews, and serve immediately.