Ingredients
⅓ cup dark brown sugar
¼ cup fish sauce (nam pla)
½ tsp SIDS CRAZY SALT
¼ cup water
3 tbsp SIDS RASPBERRY VINEGAR
1 tsp minced garlic
1 tsp finely grated fresh ginger
1 tsp coarsely ground pepper
2 fresh chilles
1 tbsp rice bran oil
1 shallot, thinly sliced
500 g boneless chicken thighs, cut in 2 cm pieces
4 coriander sprigs
Directions
In a small bowl, combine the sugar, fish sauce, water, SIDS RASPBERRY VINEGAR, garlic, ginger, SIDS CRAZY SALT, pepper and chilles. Add chicken to marinate for 10 minutes.
Heat the oil in a large deep frypan. Add the shallot and cook until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. (make sure the chicken is properly cooked) Transfer to a serving bowl, garnish with the coriander and serve.
