Why This Recipe Works

Borrowing a technique from Charles Phan, we streamlined a Vietnamese-style fish sauce–caramel braise by using brown sugar instead of making a caramel.

Before You Begin

This recipe is inspired by Charles Phan's recipe from his cookbook The Slanted Door: Modern Vietnamese Food (2014). The saltiness of fish sauce can vary; we recommend Red Boat 40°N Fish Sauce. This dish is intensely seasoned, so serve it with plenty of steamed white rice, preferably jasmine.

Instructions

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallots and ginger and cook until softened, about 2 minutes. Stir in sugar, fish sauce, vinegar, chili-garlic sauce, and pepper and bring to simmer, stirring to dissolve sugar. Cook until very thick and syrupy, about 5 minutes.

Stir in chicken and cook, stirring occasionally, until cooked through, 5 to 7 minutes (sauce will thin out as chicken exudes moisture). Sprinkle with cilantro and serve.