CARAMEL CHICKEN

 CARAMEL CHICKEN

INGREDIENTS: 

SAUCE:     1/2 CUP GRATED GINGER, 6 CLOVES GARLIC, 3/4 CUP BROWN SUGAR, 1/8 CUP FISH SAUCE, 1/4 CUP RED HOT, 1/8 CUP SOY SAUCE, 1 TBS SESAME OIL, 1/4 CUP CILANTRO, 1 SEEDED JALAPEÑO

2 POUNDS CUT UP CHICKEN THIGHS

1/4 CUP VEGETABLE OIL

GARNISH: SCALLIONS

PUT ALL THE INGREDIENTS FOR THE SAUCE IN A FOOD PROCESSOR UNTIL IT MIXES WELL AND BECOMES SMOOTH

CHOP UP THE CHICKEN

PUT THE SAUCE AND THE CHICKEN IN A FREEZER BAG AND PUT IN THE FRIDGE FOR A FEW HOURS

DRAIN THE CHICKEN IN A COLANDER

FRY THE CHICKEN ON A MEDIUM HIGH HEAT IN THE VEGETABLE OIL UNTIL COOKED. MINE TOOK ABOUT 10 MINUTES BECAUSE THE PIECES WERE FAIRLY SMALL

GARNISH WITH SCALLIONS AND SERVE OVER WHITE RICE