Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by cutting the chicken thigh fillets into bite-sized pieces and tossing them in fish sauce and optional minced chili. Allow the chicken to marinate for about 10 minutes.
- Select a large non-stick pan (30 cm/12 inches) and place it on medium heat to warm up for a minute.
- In the preheated pan, add the brown sugar and a splash of oil. Heat until the sugar begins to melt and turn a rich caramel color, about 3-5 minutes.
- Carefully add the marinated chicken, along with finely julienned ginger and optional eschalots into the hot caramel, stirring briefly to coat.
- Return the pan to medium heat and let the chicken cook until it turns completely white, approximately 3-4 minutes.
- Add enough boiling water to cover the chicken halfway, stir to combine, and heat to a rapid simmer. Cook for 10-12 minutes until the sauce thickens.
- Once the sauce has thickened, remove the pan from heat and plate the chicken over a bed of jasmine rice, garnishing with fresh coriander and extra chili slices.
Nutrition
Notes
For best results, use chicken thighs for juiciness and maintain high heat during cooking.