Step by step

Method

4 steps

1. 1

   Cut 1½ pounds chicken thighs into bite-size pieces and pat dry. Mince 3 garlic cloves and a 1-inch knob of ginger. Mix a quick sauce: 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, black pepper, and a splash of water.

2. 2

   Make a light caramel in a clay pot or heavy skillet: melt 2 tablespoons sugar over medium heat until it turns amber (watch closely — past amber it burns bitter), about 3–5 minutes. Carefully add a splash of water to loosen, then the garlic and ginger — it will sputter. Stir 20 seconds.

3. 3

   Add the chicken and toss to coat in the caramel. Pour in the fish-sauce mixture. Bring to a simmer, then cover and cook 12–15 minutes, stirring once or twice, until the chicken is cooked through and the sauce is glossy and clingy. Uncover for the last few minutes if you want it stickier. Taste — it should be savory-sweet with ginger heat, not flat-salty.

4. 4

   Serve over jasmine rice with scallions, black pepper, and lime. You want glossy caramel-fish-sauce chicken clinging to rice — not pale boiled chicken in thin salty water.