Sticky caramel chicken
This is inspired by the addictive flavours of Vietnamese food, where hot, sweet and salty flavours combine perfectly. Serve with rice for a filling supper.
SERVES 4PREP 15 mins COOK 35 mins
✱ 2tbsp vegetable oil
✱ 8 free-range skin-on chicken thighs
✱ 4 garlic cloves, finely chopped
✱ 2tsp freshly grated root ginger
✱ 1 small onion, finely chopped
✱ ¼tsp ground black pepper
✱ 80g soft brown sugar
✱ 250ml chicken stock
✱ 4tbsp fish sauce
✱ 2tbsp light soy sauce
✱ Jasmine rice, grated carrot, coriander leaves, sliced red chilli, crispy fried shallots and lime wedges, to serve
1 Heat the oil in a deep, non-stick pan that has a lid and brown the chicken pieces over a high heat for 5-6 mins on both sides. Remove from the pan with a slotted spoon and set aside.
Lower the heat and gently fry the garlic, ginger, onion and black
