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In a heavy based pan saucepan over a medium heat, add the brown sugar and water.
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Cook for around a minute until the sugar dissolves and you have dark caramel.
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Add chicken, garlic, ginger and chilli. Stir and cook for 1 minute then add chicken stock and fish sauce.
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Bring to a boil then turn down to a simmer. Cover and cook for around 10 minutes, checking and stirring occasionally. Then remove the lid and cook for a further 8-10 minutes, stirring occasionally.
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When the chicken is cooked and the sauce is sticky and thick you are ready to serve.
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I am serving with rice, raw tomato, cucumber, coriander and sweet soy sauce for extra dipping and drizzling.