First make your sauce, depit all the sugar plums and cut them in half. Add them to a sauce pan with your sugar and water. Cook these down until you get a nice red liquid going. As the sauce thickens, add your fish sauce, soy sauce, and chilli paste. Reduce till the sauce has a thick consistency but not so thick that it's unmanageable. This can be frozen if you make too much. Set the sauce aside.

De-bone the thigh bone from chicken leg and thigh and brush on some peanut oil and soy sauce onto the chicken. Let it sit for 30 minutes at room temperature. Pour 2 Tbsp. of Peanut Oil into a cast iron skillet and allow it to heat up so it's almost smoking.

Now place the chicken skin side down onto the pan. Let it cook for 3-5 minutes, you'll know it's cooked properly because you can easily move it off the pan. If it's not cooked it will stick. Just make sure you don't burn it. Brown each sides, now transfer it to a oven set a 320. Cook the chicken so that the skin puffs up and becomes crispy. Once the skin is crispy looking, start adding your sauce with a brush. You could add more, I chose for a light coating rather than a heavy coating. You have to be careful not to burn your sauce as a sugar sauce can burn easily. After about 20 minutes of letting the chicken cook while intermittently adding the sauce coating remove from the oven.

With the excess juices that have come from the chicken and your extra sauce, add your washed bok choy and red onions to the pan (with the chicken removed). Cook them for about 5 minutes so that the bok choy softens slightly, it should still be a bright green. Don't overcook it.

Serve with the chicken and enjoy!