caramel chicken

8 chicken thigh fillets skinless chopped in half

1 tablespoon vegetable oil

1 red onion, sliced

3 garlic cloves, sliced

freshly ground black pepper

60ml ( 1/4 cup) dark soy sauce

115g (1/2 cup) soft brown sugar

60ml (1/4 cup) fish sauce

to serve

steamed rice

steamed green vegetables, such as snow peas, asparagus or Chinese broccoli

Place the chicken and oil in a bowl and toss to combine. Heat a large frying pan over a high heat until hot. Cook the chicken, in tow batches for 2 minutes on one side until lightly gown, turn and cook for another minute. Remove from the pan.

Reduce the heat to medium and add a little extra oil if needed. Add the onion and garlic and cook for 5 minutes stirring occasionally. Add the soy sauce and sir to combine. Cover the pan, redact heat to low and cook for 10 minutes, string occasionally. Increase the heat to high, add the sugar and stir to combine. Cook uncovered for 3-4 minutes, or until the sauce is rich, dark and syrupy and the chicken is cooked. Add the fish sauce and stir to combine. Place in a serving dish and service with steamed rice and green vegetables

serves 4