Ginger Chicken

By Leite's Culinaria

Ingredients

1 1/2 tablespoons mild vegetable oil or coconut oil
2 (2 oz) shallots (sliced)
4 garlic cloves (finely chopped)
3 teaspoons light brown sugar
1 pound boneless chicken thighs (skin on, sliced into bite-sized pieces (or substitute bone-in thighs or drumsticks))
Sea salt
2 1/2 ounces fresh ginger (julienned)
Scant 2/3 cup coconut water*
2 to 4 bird's eye chiles
2 tablespoons fish sauce
1 heaped teaspoon freshly ground black pepper
Scallions (sliced lengthways and soaked in cold water until curled, for garnish (optional))
Steamed or sticky rice (for serving)

Prep Time45mins
Cook Time30mins
Servings2

Instructions

In a saucepan large enough to hold the chicken snugly with a lid, warm 1/2 tablespoon of the oil over low heat. Fry the shallots until golden, about 10 minutes. Add the garlic and cook until golden, 1 to 2 minutes more. Use a slotted spoon to move the shallots and garlic to a small bowl, leaving any oil in the saucepan.

Add the remaining 1 tablespoon oil to the same saucepan and increase the heat to medium. Spread the brown sugar evenly over the surface of the pan. Watch over the pan for the sugar to caramelize, resisting the urge to stir. It will take 1 to 2 minutes, but don't take your eyes off it as it will burn very quickly.

As soon as the sugar becomes a golden color, watch for it to slightly darken, then immediately add the chicken pieces, season with salt, and let them sizzle away until beginning to brown, 2 to 3 minutes. TESTER TIP: If using bone-in chicken thighs, start them skin down to render the fat.

Flip the chicken pieces over, add the ginger, and let it sit for 2 minutes, then pour in the coconut water. Return the fried shallot and garlic to the pan with the bird's eye chiles, fish sauce, and black pepper.

Reduce the heat to low, cover and cook for 10 minutes. Remove the lid and continue to cook until the liquid is reduced and the chicken is cooked through and coated in sticky sauce, 5 to 10 minutes more.

When ready to serve, garnish with scallions, if using. Serve with steamed or sticky rice.