Ingredients
Boneless chicken thighs: 1.1 kg
Neutral oil: 30 ml
Salt: 7 g

Glaze
Fresh longan, puréed: 180 g
Tamarind paste: 40 g
Soy sauce: 30 ml
Brown sugar: 25 g
Rice vinegar: 20 ml
Garlic, grated: 6 g
Ginger, grated: 6 g

Method
Simmer glaze 6–8 min until syrupy.
Grill chicken until 74°C / 165°F internal.
Brush glaze in final 2 minutes of grilling.

Service
Top with scallions + sesame seeds.