Chicken in Caramel Sauce

This recipe is based on the dish from the Slanted Door restaurant in San Francisco. Flavorful and delicious!! (And pretty easy to make, too.)

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup  packed dark brown sugar
• 1⁄4 cup water
• 1⁄4 cup fish sauce
• 3  tablespoons rice vinegar
• 1  teaspoon dry sherry
• 1  teaspoon  minced garlic
• 1  teaspoon dark soy sauce or 1  teaspoon  regular soy sauce
• 1  teaspoon  slivered ginger
• 1  teaspoon fresh ground black pepper
• 2  small  fresh  Thai chiles or 2  small  dried Thai chiles, broken in half
• 1  teaspoon  vegetable oil
• 1  large shallot, sliced
• 1 3⁄4 lbs  skinless boneless dark chicken meat, cut into bite size pieces
• 1⁄4 lb  skinless boneless white meat chicken, cut into bite size pieces
•  steamed white rice
• 1  fresh cilantro, sprig for garnish

Directions

1. In a small bowl, combine the brown sugar, water, fish sauce, vinegar, sherry, garlic, soy sauce, ginger, black pepper, and chiles and mix well; set this sauce mixture aside.
2. In a large pot over high temperature, heat the oil; add the sliced shallot and sauté until brown, about 5 minutes.
3. Add the chicken pieces and cook until slightly browned, about 5 minutes.
4. Add the sauce mixture to the pot and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until the liquid reduces by half, about 10 to 12 minutes.
5. Put the steamed rice in a serving bowl or plate and spoon the chicken over it, garnish with cilantro sprig.