Vietnamese Caramel Ginger Chicken #chickenrecipes

This recipe is from Vietnam and it's caramel ginger flavored chicken is quick to make and full of flavor.
Ingredients:
1 kg / 2 lb skinless chicken thigh fillets (cut into large 5cm/2" pieces)
3 Tbsp fish sauce
1 bird’s eye chili or Thai chili (deseeded, finely minced (optional)
3 Tbsp vegetable oil
1/4 cup brown sugar (packed)
1/3 cup ginger (finely julienned (about 5 cm/2" thick piece))
2 shallots, halved then finely sliced (sub half red onion)
1/2 cup boiling water
Fresh coriander/cilantro or green onion slices

Toss chicken with fish sauce and chili, then set aside while you prepare the other ingredients. You could marinate even overnight but it's not necessary.
Pan size - Use a large non-stick pan (mine is 30cm/12", must be large). Else, be prepared to remove chicken at end to speed up sauce reduction. Caramel - Mix oil and sugar in the cold pan, then turn onto medium high heat. As soon as the sugar is melted, remove the pan from the stove then carefully add the chicken. Add ginger and shallots, toss briefly. The caramel may harden, that's ok, it will re-melt.
Then put the pan back on the stove and stir just until the chicken changes from pink to white all over, but not browned, and definitely not cooked through. Simmer 10 min - Add water, stir, bring to a simmer. Simmer very rapidly, still on medium high (or even high!), for 10 to 12 minutes, until the liquid reduces right down to a glaze. It might take longer if your pan is smaller or your stove is weaker, that's ok. Stir every now and then while watery, then once it's reduced down to a glaze, toss regularly to get nice color on the chicken. The further you take it, the better the color!
Serve with jasmine rice or other plain rice garnished with extra slices of chili and fresh coriander if desired.

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