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How to make Chicken with Vietnamese caramel sauce

Yield = 4
Prep time: 0:10
Cook time: 0:16
Total time: 0:26

Ingredients

  • 1 tablespoon sunflower oil
  • 1 teaspoon grated fresh ginger
  • 1/3 cup (80ml) light soy sauce
  • 125g brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon tamarind concentrate*
  • 4 chicken breast fillets (with skin and wingbone** - optional)
  • Baby Asian salad leaves, to serve
  • Steamed white rice, to serve

Method

  • Step 1 Heat half the oil in a small pan over medium heat, add ginger and stir for 1 minute. Add soy and sugar and cook, stirring, until sugar dissolves. Add fish sauce and tamarind, reduce heat to low and simmer for 5 minutes or until sauce thickens and is a dark caramel colour.
  • Step 2 Make 3 slashes in each chicken breast and season with salt and pepper. Heat remaining oil in a frypan over mediumhigh heat. Add chicken, skin-side down, and cook for 2-3 minutes until golden brown. Turn and cook for 2 minutes on the other side, then turn skin-side down once more. Drain any excess fat, reduce heat to medium-low, then add sauce and cook chicken, basting, for a further 5 minutes or until cooked through. Slice chicken and serve drizzled with the sauce, with Asian salad leaves and rice.