I was looking for another easy chicken dish recipe and I bumped into this great one from Almost Bourdain. She got the recipe from Bill Granger and I’m so happy to have found the recipe too 🙂 It was simple and perfect with rice!
I prepared the dish last night and hubby was already asking for a repeat. I don’t mind doing it again because I only need an hour to prepare and cook the entire dish. This is really a great dish to make when you don’t have much time.
- 8 chicken thigh fillets, skinless, chopped in half
- 1 tbsp vegetable oil
- 1 red onion, sliced
- 3 garlic cloves, sliced
- 1/4 cup dark soy sauce
- 1/2 cup brown sugar
- 1/4 cup Thai fish sauce (I only used about 1/8 cup)
Place the chicken and oil in a bowl and toss to combine. Heat a large frying pan over a high heat until hot. Add half the chicken and cook for two minutes on one side until lightly browned, turn and cook for another minute. Remove from the pan and repeat with the remaining chicken.
Reduce the heat to medium and add a little extra oil if needed. Add the onion and garlic and cook for five minutes, stirring occasionally. Return the chicken to the pan, season liberally with black pepper, add the soy sauce and stir to combine.
Cover the pan, reduce heat to low and cook for 10 minutes, stirring occasionally. Increase the heat to high, add the sugar and stir to combine. Cook uncovered for 3-4 minutes, or until the sauce is rich, dark and syrupy.
Add the fish sauce and stir to combine. Place the chicken in a plate and let the sauce remain in the pan.
The only addition I made to this dish is the preparation of the water spinach (kangkong).
While your chicken is cooking, boil about 3 cups of water. I got about four heaping handfuls of water spinach leaves (and the thin stalks only; discard the thick portions). When the water has boiled, blanch the leaves for about three minutes.
Put the blanched leaves into the pan with the remaining caramel chicken sauce. Stir over low heat until the leaves are covered with the sauce. Place on a separate bowl/plate.
The best way to serve the caramel chicken is with white rice.
I used a Chinese rice bowl and filled it with rice. I then topped it with the blanched water spinach and caramel chicken.
Serve and enjoy! 🙂