Caramel Chicken

Name: Caramel Chicken
Cuisine: Vietnamese
Ingredients: 4 tablespoons vegetable oil; 2 garlic cloves, chopped; 2 tablespoons chopped red eschalots; pinch of salt; pinch of ground white pepper; 1 x 1.4 kg corn-fed chicken, cut into 8-10 pieces (or 1 kg chicken thighs on the bone); 8 tablespoons palm sugar; 5 tablespoons fish sauce; 3 tablespoons sliced shallots; 3 tablespoons light soy sauce

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

One of the great Vietnamese dishes that can easily be modified to give some terrific flavour variations, from hot to sweet. This dish is not overly sweet, but you must cook the caramel until it is dark, taking care that it does not burn - bitterness is not a desired result here!

Ingredients

4 tablespoons vegetable oil
1 x 1.4 kg corn-fed chicken, cut into 8-10 pieces (or 1

Asia
Vietnam
Stew
Spicy
South East Asia

Method

Heat 3 tablespoons of the oil in a wok and, in 4 batches, slowly brown the chicken pieces. Drain and set aside. Heat the remaining tablespoon of oil in a saucepan and cook the garlic and eschalots until golden brown. Add the browned chicken, stir and then add the salt, pepper and soy and reduce the