-
1
Start by marinating your chicken.
-
2
Mix two tablespoons of the fish sauce, cracked black pepper and 1/4 cup of the light brown sugar in a large bowl.
-
3
Add chicken chunks and toss to coat.
-
4
Cover the bowl and put it into the refrigerator.
-
5
Marinate overnight if you can, otherwise, a couple of hours.
-
6
Next add the garlic, shallot, ginger, remaining brown sugar and fish sauce into a small mixing bowl and give a nice mix.
-
7
Cover and place in the refrigerator until you are ready to cook the chicken.
-
8
Heat a large non-stick skillet on medium-high heat.
-
9
Add in the oil.
-
10
Once oil is hot add the chicken, getting it all in one layer, and cook for about 7 minutes, leaving it undisturbed.
-
11
During this time, add half of the garlic and ginger mixture, layering it on top of the chicken.
-
12
After seven minutes, gently flip to cook and caramelize the other side, layering the remaining garlic and ginger mix on top.
-
13
Cook it undisturbed for about six minutes, then stir and continue to cook until all the sides of the chicken are caramelized.
-
14
Plate with some Jasmine rice, if desired, and serve.
-
15
The result is an awesome, and well-seasoned chicken that is loaded with that great garlic and ginger flavor.
-
16
You can make this with boneless chicken thighs if you want.
-
17
Ive also make it with pork shoulder, and the result is the same, great caramelized, sweet and spicy chicken.
