3 Tbs rice vinegar
2 Tbs soy sauce
1 1/2 Tbs kecap manis
1 Tbs sesame oil
1 Tbs chilli bean paste (more if desired)
3 tsp minced garlic
2 tsp minced ginger
2 chicken breasts, cut horizontally (into two generally equal pieces)
salt and pepper, to taste
Combine the vinegar, soy sauce, kecap manis, sesame oil, chilli bean paste, garlic and ginger together in a bowl. Add the chicken breast fillets and place into the refrigerator for at least 2 hours.
Preheat the oven to 220 degrees celsius. Coat an oven tray with spray oil, place marinated chicken breasts on top. Place in oven and cook for 10 minutes. Meanwhile, pour the remaining marinade into a small sauce pan over medium high heat and boil for 2 minutes, stirring often. Remove from heat; set aside.
After 10 minutes, baste chicken with remaining marinade. Bake an additional 10 minutes; baste. Bake for the last 5 minutes, or until the chicken is cooked through; baste. Let stand 5 minutes before slicing and serving.