Fish Sauce Caramel Chicken

Ingredients

4 whole chicken legs / thighs
(2 1/2 pounds)


Kosher salt Pepper


4 tablespoons neutral oil, divided


3 large shallots, thinly sliced


4 garlic cloves


One 2-inch piece of ginger, peeled, julienned


1/2 cup palm sugar or light brown sugar


3 tablespoons rice vinegar


2 tablespoons fish sauce


1 jalapeño, sliced


Season chicken with salt and pepper. In a deep 12-inch skillet, heat 2 tablespoons oil. Add chicken to skillet, skin side down. Cook over moderately high heat until browned, about 5 minutes. Turn chicken and brown other side, about 4 minutes. Transfer the chicken to a plate. Pour the oil out of the skillet and discard.


Return skillet to moderate heat. Add remaining 2 tablespoons oil, shallots, garlic, and ginger; cook over moderate heat, stirring occasionally, until softened, about 2 minutes. 


Add sugar, vinegar, fish sauce, and 1/2 cup water to skillet. Bring to a boil, and return chicken to skillet, skin side down. Simmer over moderate heat, occasionally basting the chicken, 8 minutes. Turn chicken and continue basting, adding water by tablespoonfuls if sauce thickens too rapidly, until an instant-read thermometer inserted in thickest part of chicken registers 165° and sauce is thickened, about 15 minutes. Add jalapeño, and toss to coat in sauce. Transfer chicken to a platter, and drizzle sauce over the chicken.