Ingredients:
• 1 kg (2 lb) skinless chicken thigh fillets, cut into large 2-inch pieces
• 3 tbsp fish sauce
• 1 bird’s eye chili or Thai chili, deseeded and finely minced (optional)
• 3 tbsp vegetable oil
• ¼ cup brown sugar, tightly packed
• ⅓ cup ginger, finely julienned (about a 2-inch piece)
• 2 eschallots, halved then finely sliced (or use half a red onion)
• ½ cup boiling water
Garnishes & Serving:
• Fresh coriander/cilantro or green onion slices
• Red chili, finely sliced (optional)
• Jasmine rice, white rice, or other rice of choice
Directions:
1. Prepare the Chicken:
In a bowl, combine the chicken pieces with 2 tablespoons of fish sauce. Set aside to marinate for at least 15 minutes.
2. Caramelize the Sugar:
Heat a large skillet or wok over medium heat. Add the vegetable oil and brown sugar. Stir occasionally as the sugar melts and starts to turn a golden caramel color (about 3-4 minutes).
3. Cook the Chicken:
Once the sugar has caramelized, add the marinated chicken pieces to the skillet. Stir to coat the chicken in the caramel sauce, cooking for about 5-7 minutes until the chicken starts to brown.
4. Add Aromatics:
Stir in the ginger, minced chili (if using), and sliced eschallots (or red onion). Cook for another 2-3 minutes, allowing the flavors to meld.
5. Simmer:
Pour in the boiling water and the remaining 1 tablespoon of fish sauce. Bring to a simmer, reduce the heat, and cook for 10-15 minutes, or until the chicken is tender and the sauce has thickened.
6. Garnish and Serve:
Serve the chicken with fresh coriander or green onion slices, and top with additional red chili for a spicy kick, if desired. Serve with jasmine rice or rice of your choice.
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