I’ve made this so many times, that the pages of my Best of Bill cookbook tend to fall open at this recipe.

What is it about salty and sweet Asian food that just feels like comfort in a bowl? If you need to get dinner on the table quickly and with a minimum of fuss, then this is the recipe for you.  Bill suggests this recipe will feed four, but I can tell you it’s a lie.  My husband and I polished this off between the two of us.  If you have to cook for more than two people, I would double the quantities.

This recipe requires you to be involved – tasting and checking to make sure that the seasoning is correct and that the chicken doesn’t overcook.  Because even caramel can’t save overcooked chicken.

CARAMEL CHICKEN (BEST OF BILL BY BILL GRANGER)

Serves 4 (or two if you have hungry adults in the house)

8 chicken thigh fillets, skinless and chopped in half

1 tablespoon (15 ml) vegetable oil

1 red onion, sliced finely

3 garlic cloves, sliced

Freshly ground black pepper

¼ cup (60 ml) dark soy sauce

½ cup (125 ml) soft brown sugar

¼ cup (60 ml) fish sauce

To serve

Steamed rice

Steamed green vegetables (bok choy, asparagus, sugar snap peas), or if you can’t be bothered to steam them just give them a quick stir-fry in another pan.

Place the chicken and oil in a bowl and toss to combine.  Heat a large frying pan over a high heat until hot.  Cook the chicken in two batches for 2 minutes on a side until lightly brown, turn and cook for another minute.  Remove from the pan. 

Reduce the heat to medium and add a little extra oil if needed.  Add the onion and garlic and cook for 5 minutes, stirring occasionally. Return the chicken to the pan, sprinkle liberally with black pepper, add the soy sauce and stir to combine.  Cover the pan, reduce the heat to low and cook for 5-10 minutes (depending on the thickness of your fillets), 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 and the chicken is cooked.  Add the fish sauce and stir to combine. 

Serve with steamed rice and green vegetables.  I added a squeeze of fresh lime juice as well, because very little in life cannot be approved by a squeeze of fresh lime juice.

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ooOoo