Zubereitung

1. 1

   In a large bowl, whisk together the 1 tablespoon brown sugar, black pepper and 2 tablespoons soy sauce.

2. 2

   Add the chicken, toss to coat, cover and let sit for 30 minutes.

3. 3

   Mix the onions, ginger, garlic, half the scallions and Thai chilis in a small bowl and set aside.

4. 4

   Once ready, pour both the sugars into a medium skillet over medium high heat and cook until they both begin to mix and melt, approximately 3-5 minutes.

5. 5

   Pour 1/3 cup of water, the fish sauce and rice vinegar, along with the onions, ginger, garlic and Thai chilis. Cook another 5-7 minutes or until the sauce just begins to reduce, then remove from heat.

6. 6

   In a separate, larger skillet, heat a swirl of canola oil with the 1/2 teaspoon sugar over medium high heat. Once hot, add the chicken and sear on both sides, approximately 2 minutes per side, making sure the skin has sufficiently browned.

7. 7

   Pour half of the sauce in with the chicken and cook until it reduces by half. Turn the chicken over and add the remaining sauce. Cover and cook another 20-25 minutes or until done, basting the chicken occasionally and turning as necessary.

8. 8

   Garnish the chicken with the remaining scallions once done.

9. 9

   There wasnt enough fish sauce in the house, so there is a significant decrease in the suggested amount for the caramel sauce. The chicken was marinated with soy sauce for this reason as well. If youre going 100%% traditional, use all fish sauce for pure authenticity.