Vietnamese Caramelized Chicken Marinade

1. 1

   Cook the sugar in a small heavy saucepan over low heat, stirring constantly, until brown. It will smoke slightly.

2. 2

   Immediately remove the pan from the heat and stir the fish sauce into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).

3. 3

   Return the mixture to low heat and gently boil, stirring occasionally, until the sugar is completely dissolved, about 3 minutes.

4. 4

   Add the shallots and ground pepper to taste; stir to combine.

5. 5

   Cover chicken with marinade for at least 1/2 hr, preferably more.

6. 6

   Grill or barbecue or stir-fry for about 3 minutes.

7. 7

   NOTE: Cool this sauce thoroughly before using. If cold food is added to a caramel sauce that is hot, the sugar will harden instantly and you'll end up with a dish full of candy chips.

* Per serving · 4 servings · Values may vary.

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