Gunpowder chicken recipe - Gluten-Free Heaven

Ingredients

• 60 ml gluten-free dark soy sauce or tamari
• 5 prunes (pitted, soaked in boiling water for 5 minutes and drained)
• a thumb-sized piece of ginger (peeled and grated )
• 2 garlic cloves (peeled, grated)
• 1 1/2 tbsp sweet chilli sauce
• 1 lime leaf
• juice of 1 lime
• 2 tbsp oil
• 4 chicken breasts (with the skin and bones)
• 4 tbsp clear honey
• 4 tbsp rice wine vinegar
• 4 tbsp tomato ketchup
• 1 1/4 tbsp sriracha chilli sauce
• 1/2 tsp szechuan peppercorns (finely ground)
• 1-2 birdseye chillies (deseeded, finely chopped)
• 1/2 a cucumber (deseeded, cut into strips)
• 1 green mango (peeled, shredded)
• 1 red onion (peeled, finely sliced)
• a couple of sprigs of Thai basil (leaves picked, roughly chopped)
• a small bunch of coriander (roughly chopped)
• a few sprigs of mint (leaves picked, roughly chopped)
• 2 spring onions (finely sliced)
• roasted, unsalted cashews (roughly chopped)
• 2 tsp palm sugar (or brown sugar)
• 1 garlic clove (peeled, grated)
• 2 tbsp gluten-free fish sauce
• 3 tbsp freshly squeezed lime juice
• 1 birdseye chilli (deseeded and finely chopped)
• lime wedges