Ingredients
Main
- 2 lbs boneless, skinless chicken thighs
- 1⁄2 cup jalapeño peppers
- 1⁄2 cup red chiles or bell peppers
- 1⁄2 cup green onions
- 1⁄2 cup roasted peanuts
- optional: 1⁄4 cup chopped fresh cilantro leaves
- 4 cups cooked white rice
Sauce
- 2 tbsp finely grated fresh ginger
- 4 cloves finely minced garlic
- 3⁄4 cup light brown sugar
- 1⁄3 cup rice vinegar
- 1⁄3 cup fish sauce
- ~1 tsp soy sauce
- ~2 tsp hot sauce
Method
Make the sauce
- In a medium mixing bowl
- Peel and grate ginger
- Peel and crush garlic
- Add brown sugar, rice vinegar, and fish sauce
- Add soy sauce and hot sauce and whisk together
Prep
- Trim and cut chicken into ~1″ pieces
- Transfer to a large mixing bowl
- Add ~1⁄4 cup of the sauce and make sure the chicken is thoroughly coated
- Marinate on the counter while prepping the rest of the ingredients
- Seed and slice peppers into rings
- Get peanuts
- Chop green onions
- Make rice
Make the caramel chicken
- Put a heavy cast iron pan over high heat
- When ready to cook, add oil and chicken pieces
- Cook, stirring, until all the chicken is caramelized
- Have courage to get deep caramelization
- Visualize perfection
- Back off heat to medium
- Add in peppers, peanuts, and onions
- Cook for 1 minute
- Add the rest of the sauce and bring to a simmer and let it thicken a bit
- Taste and adjust seasoning
References