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Chicken in Caramel Sauce




Source of Recipe


Charles Phan


List of Ingredients




1/2 cup dark brown sugar
1/4 cup water
1/4 cup Asian fish sauce
3 tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon dark or regular soy sauce
1 teaspoon slivered ginger
1 teaspoon freshly ground pepper
2 small Thai chiles (fresh or dried), broken in half
1tablespoon canola oil
1 shallot, sliced
1 3/4 pounds skinless, boneless dark-meat chicken, cut into bite-size pieces
1/4 pound skinless, boneless white-meat chicken, cut into bite-size pieces
Steamed white rice
Cilantro sprigs for garnish

Recipe



Instructions: Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chiles in a small bowl. Mix well, and set aside.

Heat the oil in a large pot over high heat. Add the shallot and sauté until brown, about 3 to 5 minutes. Add the chicken and sauté until it is slightly browned, about 5 minutes.

Add the sauce mixture and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the sauce has reduced by half, about 12 to 20 minutes depending on the pot size. Serve over rice and garnish with cilantro.