Spicy caramel chicken Rice Krispies treats

Cut the chicken thighs bite-size; add brown sugar, rice vinegar, fish sauce, soy sauce, hot chili sauce, minced ginger and crushed garlic and mix with tongs until evenly coated.

Wrap and refrigerate a few hours to marinate, or cook right away.

Slice and dice red bell and jalapeno pepper; chop cilantro; slice green onions; measure four cups of Rice Krispies into a bowl.

Lift the chicken with a slotted spoon into a lightly oiled non-stick skillet over high heat, reserving the marinade left in the bowl.

Wait for the released liquid to evaporate, then keep cooking and stirring four or five minutes until cooked through, browned and caramelized; lower to medium-high or medium so the pan does not smoke.

Add green onions, both peppers and roasted salted peanuts; cook stirring a couple of minutes until the vegetables just soften.

Transfer to a strainer so excess liquid drips out, reserving the liquid.

On medium heat, add a chunk of butter, the accumulated juices and the reserved marinade; reduce to butter, chicken fat and a syrup.

Add two cups of mini marshmallows, turn off the heat and stir; pour over the Rice Krispies before every marshmallow melts.

Add the caramel chicken and fold everything together with a spatula; add salt and grate in lime zest.

Press into a plastic-wrap-lined baking dish, smooth the top, cover with plastic and press lightly; once set, turn out onto a cutting board and cut into squares.

Since the squares do not hold together: put a square in a bowl, scatter fresh Rice Krispies, add another square and more Rice Krispies; top with cilantro, thinly sliced Fresno chilies and green onions.

Serve with a little freshly squeezed lime, eaten with a spoon.