Chef John s Caramel Chicken

¾ cup dark brown sugar

⅓ cup cold water

⅓ cup fish sauce

⅓ cup rice vinegar

1 tablespoon soy sauce

4 cloves garlic, crushed

1 tablespoon fresh grated ginger

1 teaspoon vegetable oil

8 boneless, skinless chicken thighs, quartered

½ cup roasted peanuts

2 fresh jalapeno peppers, seeded and sliced

1 bunch green onions, chopped

fresh cilantro sprigs, for garnish

Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside.

Heat oil over high heat in a skillet. Stir in chicken.

Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes.

Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.

Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.

Garnish with cilantro and serve.