This is a refreshing, tangy dish. Just one word of warning: take care not to burn the sugar.
Marinate the chicken in the fish sauce, garlic,
Heat the oil in a large, lidded pan and sauté the chicken until it is golden. Lower the heat, cover and simmer until the chicken is tender, about 20 minutes.
Meanwhile, caramelise the rest of the sugar by heating it over a medium heat in a very small pan. Don’t take your eyes off it as it turns liquid and bubbly. As soon as it becomes golden brown, take it off the heat. Immediately stir in the slivers of chilli and mix them into the chicken, heat through and serve with steamed rice.
© 1994 Keith Floyd estate. All rights reserved.