Vietnamese Style Caramelized Chicken

By socalnativelala

Ingredients

• 1/4 c. fish sauce
• 2 large shallots, finely chopped
• 2 medium garlic cloves, minced
• 1/8 tsp crushed red pepper
• 1/2 tsp. ground black pepper
• 1/4 c. granulated sugar
• 6 to 8 boneless skinless chicken thighs trimmed of excess fat and cut into 3/4 inch strips
• 1/4 c. chopped cilantro

Preparation

Step 1

In small bowl mix fish sauce with 1/4 c. water. In another small bowl mix together shallots, garlic, red pepper flakes and black pepper.
Put sugar and 2 tbs of water in a straight sided saute pan over medium heat and cook, swirling the pan occasionally, until the sugar dissolves. Let the melted sugar come to a boil and cook swirling the pain frequently until it has caramelized in to a deep amber color, about 5 to 8 minutes.
Remove pan from heat and, standing back to avoid splatters, slowly add the fish sauce mixture to the pan. Swirl the pain to combine and return to medium heat and bring to a boil. Add the shallot mixture and cook, stirring occasionally until the shallots soften, about 2 minutes.
Add the chicken to the pan in a single layer. Reduce teh heat to medium low and cover, cooking at a gentle simmer, stirring occasionally until the chicken is cooked through, about 8 to 10 minutes. Garnish with cilantro and serve with steamed jasmine rice.