This works just as well with pork. It's not overly sweet, but wonderfully different. Great grilled as well. If the fish sauce is too strong, replace a tablespoon of fish sauce with water. Prep time does not include marinade time. If you don;t want to marinade, just use it as a stir-fry sauce.

Ingredients

2 serv.

white sugar↗1⁄3 cup
fish sauce↗1⁄4 cup
at room temperature
shallots↗4
fienly minced
white pepper or 1/4-1/2 teaspoon black pepper1⁄4 - 1⁄2 teaspoon
chicken breasts↗250 g
thinly sliced

Step-by-step instructions

1
Cook the sugar in a small heavy saucepan over low heat, stirring constantly, until brown. It will smoke slightly.
2
Immediately remove the pan from the heat and stir the fish sauce into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
3
Return the mixture to low heat and gently boil, stirring occasionally, until the sugar is completely dissolved, about 3 minutes.
4
Add the shallots and ground pepper to taste; stir to combine.
5
Cover chicken with marinade for at least 1/2 hr, preferably more.
6
Grill or barbecue or stir-fry for about 3 minutes.
7
NOTE: Cool this sauce thoroughly before using. If cold food is added to a caramel sauce that is hot, the sugar will harden instantly and you'll end up with a dish full of candy chips.

Source: food.com

Original recipe ↗

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