Stir-Fried Chicken with Chili Caramel Sauce Recipe
Grated fresh ginger
Chinese rice wine or dry sherry
Chicken thigh fillets, cubed
Soft brown sugar
Sweet chili sauce
Red chili, seeded and finely chopped
Coriander (cilantro) leaves, finely chopped
Spring onions (scallions), thinly sliced on the diagonal, to garnish
Put the five-spice, ginger, soy sauce,
wine and half the garlic in a glass or ceramic bowl, add 1 teaspoon salt
and 1/2 teaspoon ground black pepper, then stir together.
Add the chicken, stir to coat, then cover
and marinate in the refrigerator for at least 4 hours. Glass and ceramic
are ideal for marinating because metal reacts with acids and plastic
absorbs strong flavors.
In a small bowl or jug, combine the brown
sugar, rice vinegar, sweet chili sauce, fish sauce and chicken stock.
Heat the wok and add 2 tablespoons oil.
When the oil starts to smoke, add the chicken in batches and stir fry
for about 3-4 minutes, until golden brown. Remove each batch and keep
warm while you cook the rest.
Reduce the heat slightly and heat the
remaining oil in the wok. Add the chili and remaining garlic, and cook
for 30 seconds.
Pour in teh sauce mixture and allow it to
bubble until reduced, syrupy and caramelised. This will take about 3-5
When the sauce is thoroughly reduced and
caramelised, return the chicken to the wok, without any of the
accumulated juices, and cook for 1 minute to coat the chicken in the
sauce and heat through.
Stir in the coriander. Garnish with the
spring onion before serving.