Vietnamese Caramel Ginger Chicken

Step 1

Toss chicken with fish sauce and chilli, then set aside while you prepare the other ingredients. You could marinate even overnight but it's not necessary.

Step 2

Caramel - Mix oil and sugar in a large non-stick pan over medium high heat. As soon as the sugar is melted, remove the pan from the stove then carefully add the chicken (⚠️ it will sizzle so don't throw it in!) . Add ginger and shallots, toss briefly. The caramel may harden, that's ok, it will re-melt.

Step 3

Cook outside of chicken - Then put the pan back on the stove and stir just until the chicken changes from pink to white all over, but not browned, and definitely not cooked through.

Step 4

Simmer 10 min - Add water, stir, bring to a simmer. Simmer very rapidly, still on medium high (or even high!), for 10 to 12 minutes, until the liquid reduces right down to a glaze. It might take longer if your pan is smaller or your stove is weaker, that's ok. Stir every now and then while watery, then once it's reduced down to a glaze, toss regularly to get nice colour on the chicken. The further you take it, the better the colour!

Step 5

Serve with jasmine rice or other plain rice garnished with extra slices of chilli and fresh coriander if desired. Smashed cucumbers or Asian Slaw would be a terrific side!