1/2 cup brown sugar 1/4 cup water 3 Tablespoons rice vinegar 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon freshly ground black pepper 1 whole fresh cayenne pepper 1/4 cup fish sauce (nam pla)
1 Tablespoon canola or vegetable oil 1 Tablespoon unsalted butter 1 shallot, thinly sliced 1 whole free range chicken, cut into 8 pieces
Chopped cilantro for garnish
In a small bowl, combine brown sugar, water, rice vinegar, garlic, ginger, ground black pepper, cayenne pepper and fish sauce. Set aside.
Season chicken with salt and freshly ground black pepper, on all sides.
Heat oil and butter in a large deep skillet. Brown chicken on all sides, about 3-4 minutes per side. Remove from pan and set aside on a plate.
Add shallots to pan and cook, stirring often, until tender. Return chicken to pan and add fish sauce mixture. Cover and cook, over medium heat, for 25 minutes or until chicken is cooked through. Remove chicken from pan and tent with foil to keep warm.
Meanwhile, return pan to heat; increasing heat to medium-high. Boil sauce until reduced by half.
Pour sauce over chicken. Garnish with freshly chopped cilantro and serve.