Recipe:
1 lb chicken thigh, skinless boneless
marinade:
1 tablespoon oyster sauce
1 1/2 tablespoon fish sauce
1 tsp sugar
1/4 teaspoon ground pepper
Caramel sauce
2 tablespoons sugar
1 teaspoon avocado or neutral oil
1 shallot, minced
1 tablespoon ginger, minced
In a large heavy bowl, combine chicken with the oyster sauce, fish sauce, sugar, and black pepper. Set aside and marinate for about 15 minutes.
In a heavy bottom pot, caramelize the sugar by melting it on medium high heat with some oil until it starts to bubble and turn into an amber color. Once it reaches the dark color that you want, turn off the heat and immediatly add the shallot and ginger to stop the cooking. Stir fry until fragrant for a minute and then add the chicken into the pot. Turn the heat back on to medium and let it simmer and cook completely, stirring it a few times to thoroughly coat in the sauce. If you want it super saucy, cover it so it could braise in the liquid. If you want a thicker sticky sauce, don’t cover it and just let the juices from the chicken cook off. either way is delicious. Let it cook for about 15-20 minutes until the sauce looks the way you want it – and then serve over rice. Enjoy!
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