Step 1

Toss chicken with fish sauce and chilli, then set aside while you prepare the other ingredients. You could marinate even overnight but it's not necessary.

Step 2

Caramel - Mix oil and sugar in a large non-stick pan over medium high heat. As soon as the sugar is melted, remove the pan from the stove then carefully pour the chicken in. Add ginger and shallots, toss briefly. Then put the pan back on the stove and stir just until the chicken changes from pink to white all over, but not browned, and definitely not cooked through.

Step 3

Simmer 10 min - Add water, stir, bring to a simmer. Simmer rapidly for 10 to 12 minutes, stirring every now and then, until the sauce reduces down to a glaze. Get a nice brown caramel colour on the chicken before you take it off the stove, but you still want some sticky glaze on it, not completely cooked out.

Step 4

Serve with rice garnished with extra slices of chilli and fresh coriander if desired. Smashed cucumbers or Asian Slaw would be a terrific side!