Vietnamese Caramel Chicken

Steps

1. Season the chicken thighs with a little salt.
2. Heat a pan and add a little oil. Sear the chicken for five or six minutes on the first side to develop a nice color.
3. Turn the chicken over and cook for a couple of minutes on the second side.
4. Remove the chicken pieces from the pan, leaving about a tablespoon of fat in the bottom.
5. Add some garlic, brown sugar, and fish sauce to the pan.
6. Pour in coconut water. Add a little dash of black pepper.
7. Return the chicken to the pan with the bubbling sauce.
8. Turn down the heat so the sauce bubbles gently; cook for a couple of minutes on the first side.
9. Turn the chicken over and let it bubble away for ten minutes or so, keeping an eye on it to ensure it doesn't burn. If too thick, add more coconut water or water.
10. Once cooked through, turn the chicken over and put the lid on, reducing the heat to low and letting it cook for another ten minutes until fully cooked.
11. While the chicken finishes cooking, prepare a fresh crunchy cut of cucumber, coriander spring onion, and some fresh red chilli.
12. Drizzle the sauce over the finished chicken pieces. Serve with steamed rice or a salad.