| Chicken Thigh, Skin Removed | 3 pieces |
| Ginger, Sliced Thinly | 2 inch |
| Garlic, Chopped | 3 cloves |
| Cili Padi, Crushed | 7 pieces |
| Honey | 1/4 cup |
| Light Soy Sauce (Kicap Cair Masin) | 2 Tablespoons |
| Sesame Oil | 1 Tablespoon |
| Black Pepper | 1 teaspoon |
| Fish Sauce | 3 teaspoons |
| Butter Or Margarine | 1 Tablespoon |
Combine all the ingredients in a zip-lock bag or a bowl. Add salt if needed.
Add the chicken pieces and coat evenly with the marinate.
Leave in the fridge for at least 10 minutes.
Preheat the oven to 190 degrees Celcius then heat a frying or grilling pan and pour the whole marinate and chicken into the pan on medium heat.
Sear the chicken for about 4 minutes on each side.
Transfer the chicken and the sauce into a baking pan (or oven-safe glass dish) lined with foil (to avoid messiness) and smear butter (or margarine) on each chicken thigh.
Bake the chicken for 20 minutes then flip the chicken and continue cooking for another 20 minutes.
Once the juice from the chicken is clear, remove from the oven and serve with your favourite side dish.