Vietnamese Caramel Ginger Chicken Thighs

Place the chicken in a bowl and toss with the fish sauce and chopped bird’s eye chili until evenly coated. Let it sit while you prep the remaining ingredients, or marinate it longer in the refrigerator if you want deeper flavor.

Use a large nonstick skillet or saute pan so the sauce can reduce quickly and evenly. Have the ginger, shallots, and boiling water ready before you start the caramel, since the cooking moves fast.

Add the vegetable oil and brown sugar to the cold pan and set it over medium-high heat. Once the sugar melts into a deep amber caramel, remove the pan from the heat and carefully add the chicken, ginger, and shallots; stir briefly to coat. If the caramel hardens, do not worry, it will melt again as the chicken cooks.

Return the pan to the heat and cook, stirring constantly, until the outside of the chicken turns from pink to white. At this stage, the chicken should not be browned or fully cooked through.

Pour in the boiling water and stir well to dissolve the caramel. Bring to a vigorous simmer and cook over medium-high to high heat for 10 to 12 minutes, stirring occasionally at first and more often as the liquid thickens, until the sauce reduces to a shiny glaze that clings to the chicken.