Servings: 2 people
Ingredients
- 1 chicken leg quarter (cut into bite-sized pieces) (chicken wings, drumpsticks)
- 1½ tbsp fish sauce (to you taste)
- ½ tbsp granulated sugar (to you taste)
- 1 tbsp oyster sauce (to you taste)
- ½ tbsp Sriracha Sauce (optional)
- 1 tbsp cooking oil
- ½ tbsp granulated sugar (to make caramel sauce)
- 1 tbsp minced garlic
- 1 thumb-sized piece ginger (peeled, cut into thin stripes)
- Finely chopped scalions (optional)
- Sliced chili (optional)
Instructions
- Combine the chicken with fish sauce, sugar, oyster sauce, Sriracha (optional) and half of the ginger and shallots. Allow it to marinate for 15 minutes if you have the time.
- In a skillet, combine cooking oil and sugar. Cook on medium heat until the sugar melts and starts to turn a light amber golden color.
- Quickly add the remaining ginger and shallots. When the sugar turns a darker amber color and the aromatics become fragrant, add the marinated chicken.
- Stir-fry the chicken until it is cooked on the outside. Add all the marinade and enough water (or coconut water for better flavor) to reach half the height of the chicken.
- Close the lid and simmer on medium heat for about 15 minutes. Remove the lid, season the chicken with more fish sauce and sugar to your taste if needed, then increase the heat to cook the chicken until the sauce thickens and creates a luscious glaze over the chicken.
- Garnish with chopped scallions and sliced chili. Serve the chicken with steamed rice.
Tried this recipe?Let us know how it was!