In the last few weeks, bbq chicken sticks and sticky rice have risen to the top of my most desired foods lists. Matt and I first got into these when we spent a few days in Kanchanaburi. The chicken lady parked her stall right on the main road outside of our guesthouse in front of the 7-11. Initially the inviting aroma started my craving, but after my first bite, the delicious flavor kept me going back each day to buy more for either lunch or a pre-dinner snack. The chewy texture of the glutinous sticky rice is a perfect compliment to tender, marinated and grilled to perfection—not too dry, but a little crispy on the edges. Tonight I poured a bag of brownish-red chili sauce on my chicken stick and was delighted by the tangy sweet flavor which was reminiscent of A-1 sauce with a Thai twist—the addition of fiery chilies. I’m not tough enough to actually eat the chilies, after pouring the sauce over my chicken I flicked off all the red peppers and white seeds, but they had been in the sauce long enough to impart that sensational not spicy but more like “ahhhh”—a fiery burning sort of sensation into the flavor of the sauce. Basically, it was one of the greatest things I’ve ever tasted.

 

Matt actually had the pork, not the chicken, but you can still see how good it tasted.