Back to 4 servings 1.5 lb boneless skinless chicken thighs, cut into 1.5" cubes 2 tbsp fish sauce 3 tbsp palm sugar ), finely chopped, or granulated sugar (see note 1 0.5 tbsp rice vinegar ), (see note 2 0.5 cup coconut water, or unsalted chicken stock 2 tbsp neutral oil 4 clove garlic, chopped 0.5 cup julienned shallots, about 1 large head 1.5 tbsp finely julienned ginger 0.5 tsp ground black pepper Thai chilies ), chopped, to taste (optional 1 green onion and/or 4 sprigs cilantro, chopped Jasmine rice and a side of veggies, for serving
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1 Step 1: In a bowl, mix the chicken with 1 tablespoon of fish sauce and let it sit while you prepare the other ingredients.2 Step 2: In a small pot, add the palm sugar and melt it over medium heat. Let it caramelize until very dark brown, almost black, stirring occasionally to even out the color. Once very dark, remove from heat and deglaze with the coconut water—it will sizzle aggressively. Return to heat and cook for another minute until the sugar is mostly dissolved (a few undissolved bits are okay). Turn off heat, add the remaining 1 tablespoon fish sauce and the rice vinegar, and set aside.3 Step 3: In a wok over medium-high heat, add the oil and sauté the ginger, shallots, garlic, and black pepper until the shallots are translucent.4 Step 4: Push the herbs to one side, add the chicken, and spread it in a single layer. Then scoop the herbs back on top of the chicken to protect them from the heat. Let the chicken fry without moving it until the underside is browned.5 Step 5: Add the caramel sauce and stir to mix. Simmer gently, uncovered, for about 15 minutes, stirring every few minutes, until the chicken is fork-tender and the sauce has thickened.6 Step 6: Taste the sauce. If it's too strong or concentrated, add a small splash of water or coconut water. If it's too weak or diluted, let it cook a few minutes longer to reduce (you can remove the chicken with a slotted spoon and boil the sauce to speed up).7 Step 7: Stir in chopped chilies if desired, then plate and top with green onions and/or cilantro. Serve with rice and a side of veggies.getsaucepan.com/r/34aebfc8-2457-4a03-9755-afa4eb6eb7a6 · Original: https://hot-thai-kitchen.com/caramel-chicken/
