This is inspired by the addictive flavours of Vietnamese food, where hot/sweet and salty combine perfectly. Serve with rice for a filling supper.
Vietnamese-style sticky caramel chicken
Ingredients
- 2 tbsp vegetable oil
- 8 free-range skin-on chicken thighs
- 4 garlic cloves, finely chopped
- 2 tsp freshly grated root ginger
- 1 small onion, finely chopped
- 1⁄4 tsp ground black pepper
- 80 g soft brown sugar
- 250 ml chicken stock
- 4 tbsp fish sauce
- 2 tbsp light soy sauce
- To serve:
- Jasmine rice, grated carrot, coriander leaves, sliced red chilli, crispy fried shallots and lime wedges
Instructions
Heat the oil in a deep, non-stick pan (one with a lid), and brown the chicken pieces over a high heat for 5–6 min on both sides. Remove from the pan with a slotted spoon, and set aside.
Lower the heat and gently fry the garlic, ginger, onion and black pepper for 5 min until soft. Add the sugar, then stir for 1–2 min until dissolved. Stir in the stock, fish sauce and soy sauce; bring to a simmer.
Return the chicken to the pan, skin side down, cover the pan and cook gently over a low heat for 25 min. Remove the lid, increase the heat to high and boil the sauce for 10 min until the chicken is dark brown and the sauce is sticky.
Serve the chicken with the rice, carrot, coriander, chilli, shallots and lime wedges.
Notes
TIP: Use the sticky sauce with salmon fillets, just reduce the cooking time.
Made this delicious Vegetable & halloumi skewers with rosemary & thyme butter basting recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!
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Spicy lamb with artichokes and chickpeas, served with spicy pumpkin
Recipe and feature image: Women&Home
