Gà Kho Sả Ớt (Lemongrass Chili Caramel Chicken)

Method

1. 1

   Melt the sugar with the oil in a skillet over medium heat until it turns a deep amber, swirling the pan rather than stirring.

   💡 Pull it right at mahogany — one shade further and the caramel turns acrid.

2. 2

   Add the lemongrass, garlic and minced chili and stir 30 seconds until fragrant.

3. 3

   Add the chicken pieces and toss to coat in the caramel until they start to color, about 3 minutes.

4. 4

   Pour in the fish sauce and water, bring to a simmer, then cover and cook 15 minutes.

5. 5

   Uncover and simmer 5 more minutes, stirring occasionally, until the sauce reduces to a thick, dark glaze.

   💡 It's ready when the sauce coats the back of a spoon rather than pooling thin around the chicken.

6. 6

   Scatter with sliced chili, spring onion and the remaining pepper and serve with rice.