Prepare the sauce: soy sauce, chicken stock, apple cider vinegar, half a lime, Sriacha, chili paste, brown sugar, black peppercorns, bay leaves and water.
- 8oz soy sauce
- 8oz apple cider vinegar
- 1 quart chicken stock
- 15ml Sriacha hot sauce
- 15ml chili paste
- 30ml kosher salt
- 30ml black peppercorns
- 3oz packed brown sugar
- 2 bay leaves
15 ml Sriacha sauce
Two bay leaves 
3oz packed brown sugar 
15 ml chili paste 
Don’t forget the juices in the bowl where the chicken was set aside! 
The pot with everything in it. The whole black peppercorns mellow out after simmering in this recipe.
Simmer on medium low for 45 minutes.
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