5 chicken thigh cutlets, skin on and bone in
4 garlic cloves crushed
2 1/2 tbsp fish sauce
2 1/2 tbsp oyster sauce
1 tsp white pepper, ground
3 tbsp very finely chopped coriander/cilantro stems
1 tbsp ground turmeric
1/4 cup brown sugar
Combine marinade ingredients in a bowl.
Add chicken and coat thoroughly in marinade. Marinade for at least 3 hours, preferably overnight.
Preheat oven to 350F. If you remember, take chicken out of the fridge and bring to room temperature.
Line a tray with baking paper, then place chicken on the baking tray, skin side up. Scrape all marinade out of bowl and dab onto chicken.
Bake for 35 to 45 minutes until deep golden brown and chicken is cooked through. If it is too brown before cooked, cover loosely with foil and return to the oven.
Allow to rest for 3 minutes before serving with rice and fresh slices of cucumber
Stove: To cook on the stove, heat a skillet over medium heat. Place skin side down and cover with a lid. Cook for 5 minutes or until the skin is dark golden. Then turn and cover with a lid again, cook for 8 to 10 minutes until cooked through. Rest for 3 minutes before serving.