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Caramel Chilli Chicken

Servings 4

Ingredients

  • ½ cup brown sugar
  • 1 tablespoon water
  • 750 grams boneless chicken thigh cut into pieces around 3-4 cm
  • 100 mls chicken stock
  • 3 cloves of garlic
  • 1 thumb sized piece of ginger peeled and cut into matchsticks
  • 1 mild chilli seeds removed, sliced
  • 1 tablespoon fish sauce

To serve

  • Rice
  • Tomato
  • Cucumber
  • Coriander
  • Sweet soy sauce

Instructions

  1. In a heavy based pan saucepan over a medium heat, add the brown sugar and water.
  2. Cook for around a minute until the sugar dissolves and you have dark caramel.
  3. Add chicken, garlic, ginger and chilli. Stir and cook for 1 minute then add chicken stock and fish sauce.
  4. 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.
  5. When the chicken is cooked and the sauce is sticky and thick you are ready to serve.
  6. I am serving with rice, raw tomato, cucumber, coriander and sweet soy sauce for extra dipping and drizzling.