time 1 hour
difficulty difficult
  • bowl
  • frying pan
author mprinc
write-up Write Up
forked from Caramel Chicken
  8 whole 8 whole chicken thigh fillets (skinless, chopped in half)  
  1. place the chicken and oil in a bowl and toss to combine. heat a large frying pan over a high heat until hot.
  2. add half the chicken and cook for two minutes on one side until lightly browned, turn and cook for another minute. remove from the pan and repeat with the remaining chicken.
  3. increase the heat to high and add a little extra oil if needed. add the onion and garlic and cook for five minutes, stirring occasionally.
  4. return the chicken to the pan, season liberally with black pepper, add the soy sauce and stir to combine.
  5. cover the pan, reduce heat to low and cook for 10 minutes, stirring occasionally. 6. 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.
  6. add the fish sauce and stir to combine. place the chicken in a plate and let the sauce remain in the pan.
  7. put the blanched spinach leaves into the pan with the remaining caramel chicken sauce.
  8. stir over low heat until the leaves are covered with the sauce. place on a separate bowl/plate.
  1 tbsp 1 tbsp vegetable oil  
  2 whole 2 whole red onions (sliced)  
  3 whole 3 whole garlic cloves (choped)  
  1/4 cup 1/4 cup dark soy sauce  
  1/2 cup 1/2 cup brown sugar  
  1/8 cup 1/8 cup thai fish sauce  
    spinach leaves