My mom used to cook this a lot when I was young and I think it’s partly because it’s so simple and easy to make. There weren’t too many ingredients and it tasted so good all the time. It was really hard to mess up.
This dish really tastes best if you fry the onions fresh but if you are short on time, you can use store-bought fried onions. These are quite common at Asian grocery stores.
Prep time 15 mins
Cook time 40 mins
1 whole chicken, cut into pieces
2 tbsp soy sauce
1 tbsp brown sugar
5-6 onions, thinly sliced
Canola oil for frying
2cm piece ginger, sliced (optional)
Marinade the chicken with soy sauce and set aside while you fry the sliced onions.
Fry the onion slices in batches in the canola oil until golden brown. Take care not to burn them. Set aside and reserve the onion oil.
In a large pan, heat 2 tbsp of the reserved onion oil. Add the brown sugar and once it starts to caramelise, add the chicken pieces taking care not to let the oil splash on you.
Brown the chicken all over, add enough water to cover half of the chicken and let it simmer for about 15 minutes until the water has mostly reduced and the chicken is cooked through.
Stir through the fried onions and serve with rice and vegetable sides.