Servings: 6 as part of a shared meal.

750g boneless, skinless chicken thigh pieces, cut into large pieces. 750g boneless, skinless chicken thigh pieces, cut into large pieces.
3 tbs fish sauce 3 tbs fish sauce
2 tbs soy sauce 2 tbs soy sauce
3 tbs ginger, finely grated 3 tbs ginger, finely grated
3 garlic cloves, crushed 3 garlic cloves, crushed
6 tbs caster sugar 6 tbs caster sugar
2 tbs vegetable oil 2 tbs vegetable oil
1 small brown onion, sliced 1 small brown onion, sliced
500 ml chicken stock 500 ml chicken stock
½ Lemon, juiced ½ Lemon, juiced
2 spring onions, sliced for garnish 2 spring onions, sliced for garnish
1 lge red chilli, thinly sliced, to garnish 1 lge red chilli, thinly sliced, to garnish
Assorted steamed vegetables, to serve Assorted steamed vegetables, to serve
Steamed jasmine rice, to serve Steamed jasmine rice, to serve

Place cut chicken in a bowl, add fish sauce, soy sauce, ginger, garlic and 2 tbs of the sugar and toss to coat the chicken. Refrigerate to marinate for a few hours or overnight.
In a large heavy- based frying pan, heat the oil and add the chicken pieces, allowing to brown a little. Turn and brown on all sides. Remove the chicken from the pan and drain on kitchen towel.
Add the remaining sugar to the pan and cook, without stirring, until light caramel colour. Add the chicken back into the pan with the onions and chicken stock.
Cook on a simmer, uncovered, for about 10 to 15 ,minutes or until cooked through. Finish with a squeeze of lemon juice.
Transfer to a serving platter and garnish with spring onion and chilli.
Serve with steamed jasmine rice and steamed vegetables.