4 boneless chicken breasts, with skin

3 green onions, slivered

6 coriander sprigs, with stems

1/2 tsp Chinese chilli sauce or chili flakes

3 tbsp soya sauce

2 garlic cloves, crushed

1/2 tsp sugar

1 head leaf lettuce

Coriander

Mint springs

 

For Sweet Dipping Sauce:

1 C. sugar

1/2 C. water

1/2 C. white vinegar

1/4 C. carrot, shredded

2 tbsp garlic, chopped

2 tbsp fish sauce

1 1/2 tsp Chinese chilli sauce

2 tbsp lime juice

 

In a blender or by hand, combine coriander, chili sauce, soy sauce, garlic and sugar. Spread on chicken and marinate for 4 hours or overnight. Preheat broiler or barbecue. Broil chicken skin side down for 4 minutes. Turn and broil 4 minutes longer until skin is crispy and chicken is cooked through. Cut chicken in 1/2-inch strips. Place lettuce leaves on platter and arrange chicken on top. Garnish with coriander, mint sprigs and green onions. To eat in the Thai manner, roll chicken in lettuce leaves along with herbs and onions. Dip into dipping sauce. Alternatively, serve lettuce, chicken and garnishes together. For Sweet Dipping Sauce: Combine sugar, water and vinegar. Bring to boil and boil for 5 minutes. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes. Cook and add limejuice and shredded carrot.