Vietnamese Lemongrass Chicken with Caramel Sauce

• 1 cup lukewarm water
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice
• 1/4 cup Asian fish sauce
• 2 teaspoons cornstarch
• 1 teaspoon freshly ground pepper
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 3/4-inch dice
• 3 tablespoons vegetable oil
• 6 stalks of fresh lemongrass, tender white inner bulb only, smashed and minced (about 1/4 cup)
• 1/2 medium onion, very thinly sliced lengthwise
• 4 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 1 medium carrot, cut into very thin matchsticks
• 1/8 teaspoon cayenne pepper
• 1/4 cup chicken broth

1. In a small saucepan, combine 1/2 cup of the water with the sugar and bring to a boil over high heat.
2. Boil without stirring until an amber caramel syrup forms, 6 to 8 minutes.
3. Remove from the heat and carefully pour in the remaining 1/2 cup of water.
4. Boil until the caramel is syrupy, about 4 minutes longer.
5. Swirl in the lemon juice.
6. Transfer the caramel sauce to a medium bowl.
7. In a bowl, mix 2 tablespoons of the fish sauce with the cornstarch and pepper; add the chicken and stir to coat.
8. In a wok, heat 2 tablespoons of the oil until smoking.
9. Add the lemongrass, onion, garlic and ginger and stir-fry over high heat until the garlic is golden, about 2 minutes.
10. Add the remaining 1 tablespoon of oil.
11. Add the chicken and stir-fry until the chicken turns white, about 3 minutes.
12. Add the carrot, the remaining 2 tablespoons of fish sauce, the cayenne and 3 tablespoons of the caramel sauce and cook over moderate heat, stirring, until the chicken is glazed, about 4 minutes.
13. Stir in the broth, simmer for 30 seconds and serve.

water, sugar, lemon juice, fish sauce, cornstarch, freshly ground pepper, skinless, vegetable oil, stalks of fresh lemongrass, onion, garlic, fresh ginger, carrot, cayenne pepper, chicken broth

Taken from www.foodandwine.com/recipes/vietnamese-lemongrass-chicken-with-caramel-sauce (may not work)