Vietnamese Caramel Chilli Chicken - Ainsley Harriott

Ingredients

• 1 tbsp sunflower oil
• 6-8 chicken thighs, bone-in, skin-on
• 5 cm fresh root ginger, cut into matchsticks
• 2 cloves of garlic, chopped
• 1 lemongrass stalk, tough outer layer removed, finely sliced
• ¼ tsp freshly ground black pepper
• 1 red chilli, deseeded, chopped
• 1 tbsp fish sauce
• 2 tsp rice vinegar
• 2 tbsp soy sauce
• 4 heaped tbsp soft brown sugar
• 1 lime, juice
• 150ml coconut water (or light coconut milk/chicken stock)
• To Serve
• 4 baby pak choi, rinsed and cut in half lengthways
• 1 tbsp sesame seeds, toasted
• 1 red chilli, deseeded and sliced into rings
• 1 tbsp chopped coriander or mint
• steamed rice