1. Preheat the oven to 425F.
2. Season both sides of the chicken generously with kosher salt, then let sit at room temperature for 30 mins. (If you’re short on time, you can cook it right away.)
3. Make the sauce: Add the warm water, sugar, fish sauce, lime juice, garlic, cilantro, and jalapeño to a bowl. Stir until the sugar dissolves, then set aside so the flavors can meld.
4. Pat both sides of the chicken dry with paper towels. Place the chicken skin-side down in a cold cast iron or stainless steel skillet. Turn the heat to medium-low and cook undisturbed for 18 to 22 mins, until the skin is deeply golden brown and crispy and releases easily from the pan.
5. Flip the chicken and transfer the skillet to the oven. Bake for 10 to 15 mins, until the thickest part of the chicken reaches 175F.
6. Spoon some of the sauce onto each plate and top with the chicken. Serve with jasmine rice and garnish with fresh cilantro. Enjoy!
Tip: You can remove the seeds of the jalapeño for less heat.
