2 tablespoons canola oil
2 lbs chicken (thighs, drumsticks, wings, breast)
1/2 cup sugar
1 tablespoon lemon juice
1/4 cup fish sauce
1 tablespoon light soy sauce
4 shallots, thinly sliced
2 cloves garlic, minced
1 tablespoon minced ginger
1/2 teaspoon pepper
2 green onion, sliced on diagonal
1. In a large pot, heat oil over high heat; let the pan get hot. Add the chicken to sear on all sides. Sear in batches for better results. Transfer all the chicken pieces when done searing to a plate and set aside.
2. In a separate saucepan, over low heat, combine sugar, lemon juice, and 3 tablespoons of water and to dissolve the sugar; stir occasionally. In another saucepan, over low heat, add the fish sauce, soy sauce and 1/4 cup of water and heat until sauce comes to a simmer; set aside.
3. In the saucepan with the sugar mixture, raise the heat to high to a boil. Boil without stirring until the mixture caramelizes and turns an amber color, about 10-12 minutes. Remove from the heat and carefully pour the fish sauce mixture into the sugar mixture. It will bubble vigorously. Stir until smooth; set aside.
4. Return the large pot that you cooked the chicken in to a medium heat. Add the shallots, garlic, ginger and pepper and saute together, stirring, until shallots wilt. Return the chicken to the pan. Pour the caramel sauce over the chicken and reduce the heat to medium-low, cover and simmer for about 20 minutes. Uncover the pot and continue to simmer for an addition 10 minutes, stirring occasionally.
5. Sprinkle the finished chicken with the fresh green onions and serve with jasmine rice.