Vietnamese Caramelized Chicken
Instructions:
- 3/4 cup brown sugar
- 3 cups cold water
- 1/2 cup fi sh sauce
- 1/3 cup rice wine vinegar
- 1 tsp. soy sauce
- 1 tsp. ginger purée
- 4 cloves garlic, minced
- 1 drop sesame seed oil
- 1/4 cup vegetable oil
- 1 1/2 lbs. chicken thighs, boneless, skinless
- 5 scallions, fi nely sliced
- 2 jalapeño peppers, fi nely sliced
- 1 cup chopped roasted peanuts
- 1/2 cup bean sprouts
- 1/2 cup coriander sprigs
- In a medium bowl, combine the brown sugar, cold water, fi sh sauce, rice wine vinegar, soy sauce, ginger, garlic, and sesame seed oil. Set aside.
- In a large nonstick frying pan, heat half the oil on medium high and sear the chicken pieces until golden brown.
- Add 1/3 of the brown-sugar sauce and stir until chicken is caramelized and the liquid has reduced completely.
- Add remaining sauce and simmer until the chicken is tender and the sauce is syrupy. Add the scallions and jalapeño peppers.
- Garnish with peanuts, sprouts, and coriander sprigs, and serve with steamed rice or rice noodles.
- Tip: Searing the chicken really well and reducing the sauce in stages is what allows the chicken to caramelize into a deep, rich color. This is an absolutely easy dish to reheat—make it the day ahead!